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dc.contributor.authorMachado, Carla Carolina Batista
dc.contributor.authorBastos, Deborah Helena Markowicz
dc.contributor.authorJanzantti, Natália Soares [UNESP]
dc.contributor.authorFacanali, Roselaine
dc.contributor.authorMarques, Marcia Ortiz M.
dc.contributor.authorFranco, Maria Regina Bueno
dc.date.accessioned2014-05-20T13:25:22Z
dc.date.available2014-05-20T13:25:22Z
dc.date.issued2007-06-01
dc.identifierhttp://dx.doi.org/10.1590/S0100-40422007000300002
dc.identifier.citationQuímica Nova. Sociedade Brasileira de Química, v. 30, n. 3, p. 513-518, 2007.
dc.identifier.issn0100-4042
dc.identifier.urihttp://hdl.handle.net/11449/8028
dc.description.abstractVolatile 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.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent513-518
dc.language.isopor
dc.publisherSociedade Brasileira de Química
dc.relation.ispartofQuímica Nova
dc.sourceSciELO
dc.subjectyerba mateen
dc.subjectvolatile compoundsen
dc.subjectflavoren
dc.titleDeterminação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)pt
dc.title.alternativeVolatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beveragesen
dc.typeArtigo
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto Agronômico (IAC)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.description.affiliationUniversidade de São Paulo Faculdade de Saúde Pública
dc.description.affiliationUniversidade Estadual Paulista Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição
dc.description.affiliationInstituto Agronômico de Campinas Centro de P & D de Recursos Genéticos Vegetais
dc.description.affiliationUniversidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Ciências de Alimentos
dc.description.affiliationUnespUniversidade Estadual Paulista Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição
dc.identifier.doi10.1590/S0100-40422007000300002
dc.identifier.scieloS0100-40422007000300002
dc.rights.accessRightsAcesso aberto
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
dc.identifier.fileS0100-40422007000300002.pdf
dc.identifier.lattes628518324010655
unesp.author.lattes628518324010655
dc.relation.ispartofjcr0.646
dc.relation.ispartofsjr0,255
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