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

Química Nova

Universidade de São Paulo, São Paulo, Brasil¹  Bastos, Deborah Helena Markowicz¹  Facanali, Roselaine¹  Franco, Maria Regina Bueno¹  Universidade Estadual Paulista, Araraquara, Brasil¹  Janzantti, Natália Soares¹  Instituto Agronômico de Campinas, Campinas, Brasil¹  Marques, Marcia Ortiz M.¹  Universidade Estadual de Campinas, Campinas, Brasil¹  Machado, Carla Carolina Batista¹ 

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 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, a-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.

【 授权许可】

Unknown