DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

49
43 1651 - γ-butyrolactone 0.061 ± 0.013 - - -
44 1654 - 1-nonanol 0.002 ± 0.001 - - -
-
45 1658 - Isovaleric acid 0.012 ± 0.003 - -
Peak
IK-Wax a
IK-
RTX5-
ms b
(conclusão)
Compounds mg.Lc IK-GC-O d Odor descritor e Frequency f
46 1707 1188 Diethyl Succinate 0.004 ± 0.001 - - -
47 1723 - alpha-Terpineol 0.002 ± 0.001 1722 Flower 1
48 1728 - γ-caprolactone 0.008 ± 0.003 - - -
49 1756 - Prenyl isobutyrate 0.008 ± 0.001 - - -
50 1763 - Citronellol 0.002 ± 0.001 - Citronella 1
51 1802 - 3-Methyl-2-butenoic acid 0.004 ± 0.003 - - -
52 1813 - 3-Methyl-3-butenoic acid 0.001 ± 0.001 - - -
53 1819 - Ethyl 4-hydroxybutyrate 0.008 ± 0.002 - - -
54 1825 1258 2-Phenylethyl acetate 0.008 ± 0.011 - - -
55 1841 1111 Hexanoic acid* 10.7± 0.039 1821
rancidity, sheepskin,
sour
8
56 1870 1324 Ethyl hydrocinnamate 0.012 ± 0.021 1871 Burnt sugar, coffee 3
57 1900 1120 Phenylethyl alcohol 0.086 ± 0.039 1940 Rose, strawberry gum 5
58 1918 1123 2-Ethyl-hexanoic acid 0.009 ± 0.001 - - -
59 1972 1193 Octanoic acid 0.113 ± 0.060 1996 Sweet 1
60 >2000 1443 Ethyl cinnamate 0.009 ± 0.001 >2000 Floral, sweet 3
a
Experimental linear retention index on capillary column DB-Wax
b
Experimental linear retention index on capillary column RTX5-ms.
c
Mean ± standard deviation of three repetitions of each two production batches.
d
Experimental linear retention index on capillary column DB-Wax by GC-O
e
Aroma descriptor of the consensual aromagram
f
Detection frequency of the judges in GC-O analysis of jelly palm wine
* Volatile compounds quantified by GC-HS