| Full text | |
| Author(s): |
Carla Carolina Batista Machado
[1]
;
Deborah Helena Markowicz Bastos
[2]
;
Natália Soares Janzantti
[3]
;
Roselaine Facanali
[4]
;
Marcia Ortiz M. Marques
[5]
;
Maria Regina Bueno Franco
[6]
Total Authors: 6
|
| Affiliation: | [1] Universidade de São Paulo. Faculdade de Saúde Pública - Brasil
[2] Universidade de São Paulo. Faculdade de Saúde Pública - Brasil
[3] Universidade Estadual Paulista. Faculdade de Ciências Farmacêuticas. Departamento de Alimentos e Nutrição - Brasil
[4] Instituto Agronômico de Campinas. Centro de P & D de Recursos Genéticos Vegetais - Brasil
[5] Instituto Agronômico de Campinas. Centro de P & D de Recursos Genéticos Vegetais - Brasil
[6] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Ciências de Alimentos - Brasil
Total Affiliations: 6
|
| Document type: | Journal article |
| Source: | Química Nova; v. 30, n. 3, p. 513-518, 2007-06-00. |
| Abstract | |
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. (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 |