DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

42
6. NETO, A.B.T.; da SILVA, M.E.; SILVA, W.B.; SWARNAKAR, R.; da SILVA, F.L.H.
Cinética e caracterização físico química do fermentado do pseudofruto do caju (Anacardium
occidentale L.) Quim. Nova. v.29, n.3, p. 489-492, 2006.
7. PINO, J. A.; QUERIS, O. Analisys of volatile compounds of pineapple wine using solidphase
microextraction techniques. Food Chem. v.122, n.4, p.1241-1246, 2010.
8. DUARTE, R. F.; DIAS, R. D.; OLIVEIRA, J. M.; TEIXEIRA, J. A.; ALMEIDA, J. B.;
SCHWAN, R. F. Caracteriztion of diferents fruit wines made from: cacao, cupuassu, gabiroba,
jaboticaba e umbu. Food Sci Tec.v.43, p.1564-1572, 2010.
9. PINO, J.A.; QUERIS, O. Analysis of volatile compounds of mango wine. Food Chem.
v.125, p.1141-1146, 2011.
10. PINO, J. A.; QUERIS, O. Caracterization of Odor-Active Compunds in Guava Wine. J.
Agric. Food Chem. v.59, p.4885–4890, 2011.
11. OUGH, C. S.; AMERINE, M. A. Methods for analyses of musts and wines (2nd ed.). New
York: 1988 John Wiley and Sons.
12. BERGER, R. G. Flavor and Fragrances. Chemistry bioprocessing and sustainability.
Springer Berlin 2007 Heidelberg New York.
13. CASTRO, M. N. R.; GARCÍ, M. V. & GARCÍA, C. Optimization of headspace solid-phase
microextraction for the analysis of volatile phenols in wine. J. Chromatogh. A, v.995, p.11–
20, 2003.
14. ETTRE, L. S. The beginning of headspace. LCGC North America. v.20, n.12, p,
1120−1129, 2002
15. KATAOKA, H.; LORD, H. L.; PAWLISZYN, J. Applications of solid-phase
microextraction in food analysis. J. Chromatogr. A. v.880, n. (1-2), p.35–62, 2000.
16. Sánchez-Palomo, E. M.; Díaz-Maroto, C. ; Soledad Pérez-Coello, M. Rapid determination
of volatile compounds in grapes by HS-SPME coupled with GC–MS. (2005) Talanta. v.66 n.5,
p.1152–1157, 2005.
17. RIU-AUMATEL, M., VARGAS, L., VICHI JOSEP, S et al. Characterisation of volatile
composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase
microextraction (HS-SPME) and simultaneous distillation–extraction (SDE) coupled to GC–
MS. Food Chem. v.129, n.2,p.557-564, 2011.
18. ESCUDERO, A.; CACHO, J.; FERREIRA, V. Isolation and identification of odorants
generated in wine during its oxidation: A gas chromatography-olfactometric study. Eur. Food
Res. Techno.2000.
19. CULLERE, L.; ESCUDERO, A.; CACHO, J.; & FERREIRA, V. Gas chromatography–
olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged
red wines. J. Agric. Food Chem.v.52, p.1653–1660, 2004.