Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)

Química Nova

Carla Carolina Batista Machado²  Deborah Helena Markowicz Bastos²  Natália Soares Janzantti¹  Roselaine Facanali¹  Marcia Ortiz M. Marques¹  Maria Regina Bueno Franco¹ 

[1] ,Universidade de São Paulo Faculdade de Saúde Pública São Paulo SP ,Brasil

关键词: yerba mate;    volatile compounds;    flavor;   

DOI  :  10.1590/S0100-40422007000300002

来源: SciELO

【 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, 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.

【 授权许可】

CC BY-NC   
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