DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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Table 1. General composition of jelly palm wine
(mean ± standard deviation)
Juice Composition
Soluble solids (°Brix) 13 ± 0.31
Total acidity (g% citric acid) 3.26 ± 0.01
pH 3.45 ± 0.01
Wine composition
Alcohol (v/v)% 11 ± 0.17
Total Acidity A (g% of tartaric acid) 0.11 ± 0.01
Volatile Acidity B (g% of acetic acid) 0.09 ± 0.00
Residual Sugar (g/L) 1.21 ± 0.04
pH 3.45 ± 0.01
Table 2. Performance parameters of the HS-GC method for volatile compounds in model wine.
Compound Linear Range (mg/l) Slope Intercept R 2 LOD a LOQ b
Propanol 0.1-10 0.1086 0.0026 0.998 0.05 0.1
Isobutyl alcohol 0.5-20 0.1733 0.0611 0.997 0.05 0.5
Butyl alcohol 0.1-10 0.1803 0.0137 0.996 0.01 0.1
Isoamyl alcohol 1-50 1.0405 0.3339 0.991 0.05 1
Ehtyl hexanoate 0.5-20 1.5966 0.0304 0.998 0.01 0.5
Ethyl octanoate 0.1-5 0.3129 0.1544 0.992 0.01 0.1
Hexanoic acid 0.1-10 0.0421 0.0256 0.991 0.5 0.1
a Limit of detection (mg/l)
b Limit of quantification (mg/l)