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| Author(s): |
Carla Carolina Batista Machado
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | São Paulo. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) |
| Defense date: | 2005-07-08 |
| Examining board members: |
Deborah Helena Markowicz Bastos;
Natalia Soares Janzantti;
Maria Elisabeth Machado Pinto e Silva
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| Advisor: | Deborah Helena Markowicz Bastos |
| Abstract | |
Introduction. Yerba mate beverages have bioactive compounds that can help the maintenance of human health. Objective. Characterize flavor and aroma of yerba mate beverages (mate tea and \"chimarrão\") and identify volatile compounds presents in these beverages. Methods. Dynamic headspace and hydrodestilation were used to isolate yerba mate volatiles. High-resolution gas chromatography, masss spectrometry and kovats index were used to separate and identify those compounds. Trained panelists evaluated the sensory attributes of yerba mate infusions. Analysis of variance was applied to each descriptor considering assessors and beverages. Means were compared using Tukey test (p≤0,05). Averages over assessors were used to perform principal component analysis. Results. \"Chimarrão\" showed higher intensity on the flavor attributes (bitter, astringent and residual) and chimarrão like aroma. Mate tea showed higher intensity on the aroma attributes (mate tea like and sweet). The statistic showed differences (p≤0,05) between samples for all descriptors. The majority volatile compounds identified in mate tea were: 2,4-heptadienal isomer (13%), 5- methylfurfural (9%), 2,4-heptadienal (8%), (Z) linalool oxide (5%), (t) linalool oxide (5%) and in chimarrão were: linalool (57%), α-terpineol (12%), and dihydrocarveol acetate (7%). The presence of 5-methylfurfural, linalool oxides and t-β-damascenone in mate tea can contribute for its sensorial description. Linalool and -terpineol founded in \"chimarrão\" can be responsible for its sensorial description. Conclusions. The two yerba mate beverages evaluated showed differences in sensory characteristics. The heating-drying manufacturing process can make important alterations in the volatile compounds, which will determine their sensorial quality. (AU) | |
| FAPESP's process: | 03/03225-1 - Volatile compounds of yerba mate (Ilex paraguariensis) beverages and the relation with their flavor and aroma |
| Grantee: | Carla Carolina Batista Machado |
| Support Opportunities: | Scholarships in Brazil - Master |