Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages

Quimica nova

Facanali, Roselaine¹  Marques, Marcia Ortiz M.¹  Janzantti, Natália Soares²  Franco, Maria Regina Bueno³  Bastos, Deborah Helena Markowicz⁴  Machado, Carla Carolina Batista⁴ 

[1] Instituto Agronômico de Campinas, Campinas, Brasil;Universidade Estadual Paulista, Araraquara, Brasil;Universidade Estadual de Campinas, Campinas, Brasil;Universidade de São Paulo, São Paulo, Brasil

关键词: yerba mate;    volatile compounds;    flavor.;   

DOI  :  10.1590/S0100-40422007000300002

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Volatile compoundsfrom green and roasted yerba mate were analyzed by gas chromatography/mass spectrometryand the flavor profile from yerba mate beverages was determined by descriptivequantitative analyses. The main compounds tentatively identified in green matewere linalool, a-terpineol and trans-linalool oxideand 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 asgreen grass aroma while roasted mate was defined as having a smooth, slightlyburnt aroma. The relationship between the tentatively identified compounds andflavor must be determined by olfatometric analysis.

【 授权许可】

CC BY