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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.
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Page 1 and 2: UNIVERSIDADE FEDERAL DE SANTA MARIA
Page 3 and 4: Universidade Federal de Santa Maria
Page 5 and 6: AGRADECIMENTOS Aos meus pais, Raul
Page 7 and 8: ABSTRACT Master Dissertation Gradua
Page 9 and 10: LISTA DE ILUSTRAÇÕES FIGURA 1 - D
Page 11 and 12: SUMÁRIO 1 INTRODUÇÃO ...........
Page 13 and 14: 13 brasileira, o fermentado de frut
Page 15 and 16: 15 A utilização de frutas para pr
Page 17 and 18: 17 A extração líquido-liquido, t
Page 19 and 20: 19 2.5.1 Headspace Estático Na té
Page 21 and 22: 21 Numa extração por SPME as mol
Page 23 and 24: 23 composto de interesse. Se a sele
Page 25 and 26: 25 2.8 Análise sensorial A anális
Page 27 and 28: 27 3 ARTIGOS CIENTÍFICOS 3.1 Manus
Page 29 and 30: 29 Analysis of volatile compounds o
Page 31 and 32: 31 parallel to conventional detecto
Page 33 and 34: 33 The limits of detections (LOD) w
Page 35 and 36: 35 line until the sniffing port. Th
Page 37 and 38: 37 sum of areas and sum of peaks we
Page 39 and 40: 39 to the hydrolysis of the main es
Page 41: 41 burnt sugar and coffee. Garruti
Page 45 and 46: 45 44. ENGEL, K. H.; HEIDLAR, J.; &
Page 47 and 48: 47 Table 3. Parameters analyzed in
Page 49 and 50: 49 43 1651 - γ-butyrolactone 0.061
Page 51 and 52: 51 3.2 Manuscrito 2 - Effect of tem
Page 53 and 54: 53 ABSTRACT In this work, five ferm
Page 55 and 56: 55 used for the production of wine
Page 57 and 58: 57 The extraction of minor volatile
Page 59 and 60: 59 Total acidity average value (1.1
Page 61 and 62: 61 activated by acyl-S-CoA (RAAP &
Page 63 and 64: 63 Seventeen alcohols were identifi
Page 65 and 66: 65 isobutyric acid, butyric acid an
Page 67: 67 PINO, J.A.; QUERIS, O. Character
Page 70 and 71: 70 Compounds/Treatments Esters a LR
Page 72 and 73: 72 a) b) Figure 1. a) Score plot of
Page 74 and 75: % of consumers % of consumers 74 30
Page 76 and 77: 76 em comparação a outro vinhos d
Page 78 and 79: 78 na fração volátil da bebida c
Page 80 and 81: 80 CALDAS, S.S. et al. Principais t
Page 82 and 83: 82 PASTORE, G. M. ; & MAMEDE, M. E.
Page 84 and 85: 84 SANCHEZ-PALOMO et al. Aroma char

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