Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)
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Data
2007-06-01
Autores
Machado, Carla Carolina Batista
Bastos, Deborah Helena Markowicz
Janzantti, Natália Soares [UNESP]
Facanali, Roselaine
Marques, Marcia Ortiz M.
Franco, Maria Regina Bueno
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Química
Resumo
Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, alpha-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.
Descrição
Palavras-chave
yerba mate, volatile compounds, flavor
Como citar
Química Nova. Sociedade Brasileira de Química, v. 30, n. 3, p. 513-518, 2007.