| Texto completo | |
| Autor(es): |
Egea, Mariana Buranelo
[1]
;
Bertolo, Mirella Romanelli Vicente
[2]
;
Oliveira Filho, Josemar Goncalves de
[3]
;
Lemes, Ailton Cesar
[4]
Número total de Autores: 4
|
| Afiliação do(s) autor(es): | [1] Goiano Fed Inst Educ Sci & Technol, Km 01 Rural Area, Campus Rio Verde, BR-75901970 Rio Verde, Go - Brazil
[2] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, Av Trabalhador Sao Carlense 400, CP-780, BR-13560970 Sao Carlos, SP - Brazil
[3] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Rdvia Araraquara Jau Km 1, BR-14800903 Araraquara, SP - Brazil
[4] Fed Univ Rio Janeiro UFRJ, Sch Chem, Dept Biochem Engn, Av Athos Silveira Ramos 149, BR-21941909 Rio De Janeiro, RJ - Brazil
Número total de Afiliações: 4
|
| Tipo de documento: | Artigo de Revisão |
| Fonte: | Molecules; v. 26, n. 17 SEP 2021. |
| Citações Web of Science: | 0 |
| Resumo | |
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field. (AU) | |
| Processo FAPESP: | 19/18748-8 - Composição química de morangos recobertos com biofilmes a base de extratos de casca de romã, quitosana e gelatina |
| Beneficiário: | Mirella Romanelli Vicente Bertolo |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 18/24612-9 - Aplicação de nanoemulsões com óleos essenciais como revestimentos naturais para aplicação na conservação pós-colheita de morangos. |
| Beneficiário: | Josemar Gonçalves de Oliveira Filho |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |