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64 The sensory analysis of jelly palm wine assessed the acceptability of the beverage by the consumers with respect to the aroma, flavor, general acceptability and also the purchasing intention. The results showed significant differences (p ≤ 0.05) in the acceptance of the five samples of jelly palm wine for the evaluated attributes (flavor and general acceptability) as showed in table 3. The treatment D2T10 showed the high mean value for the aroma assessment followed by the treatment M2T10. Besides the different values, the treatments were not statistically different which shows that jelly palm wine aroma was not the main parameter for differentiation among the applied treatments. For the flavor assessment the treatment D2T10 was statistically different to the treatment M7T20 that possessed the lower mean value being considered the worst wine for the consumers with respect to this parameter. General acceptability was also high for the treatment D2T10 differing statistically from the treatment M7T20. Consumers answered the subjective question of "most liked" and "least liked" for each sample of wine. In general consumers answered the natural aroma of jelly palm fruit as the most liked attribute for the for all treatments and the high acidity as the least liked for the treatments fermented at 20 ºC. The attributes aroma, flavor and general acceptability were analyzed by graphs of frequency distribution of the hedonic values assigned to each sample (Figures. 2, 3, and 4). The same was done for purchase intention (Figure 5). The higher acceptability for the treatment D2T10 with respect to flavor can be evidenced in Fig. 2. This sample accumulated 40% of the opinion of consumers between 7 (like moderately) and 9 (like extremely) on the hedonic scale for flavor. The treatment (M2T10) had a value close (35%), while the treatment M7T20 possessed 10%. To the aroma, the treatment D2T10 had 35% of the preference by consumers between 7 and 9 on the hedonic scale. The treatment M7T20 that did not differ statistically had 27% (Fig 3). The general acceptability had a similar behavior that for flavor assessment. Treatment D2T10 had 39%. For the purchase intention the results show a higher percentage to the item 3 of the questionnaire (maybe/maybe not) for the treatment D2T10 with 31% of the purchasing intention (figure 4). The results found for the sensory evaluation will in agreement with those obtained for the volatile composition of the jelly palm wine. As reported by Bernardi et al., (2013), hexanoic acid assigns to the beverage a strong taste of rancid which may not be pleasant for the major of consumers. As showed in Table 2, the treatments fermented at 20 ºC possessed the high values for hexanoic acid while the wine fermented with must dilution at 10 ºC showed the lower value. Also,
65 isobutyric acid, butyric acid and acetic acid show high concentration at 20 ºC than at 10 ºC. Bernardi et al., (2013) described the impact odors of those acids as undesirable to jelly palm wine aroma. So, this study showed that the presence of these compounds was negatively related with the desirable flavor acceptability of the product in spite of high concentration of esters. 4 Conclusion In summary, this study revealed that maceration time and fermentation temperature influences the volatile composition of jelly palm wine. Using a dilution of the must was possible to reduce the undesirable odour effect of hexanoic acid and butyric acid, the main negative contributors for the jelly palm wine aroma. This study made possible to elaborate a new beverage with good sensory proprieties and that reached a good acceptability by the consumers. 5 References AOAC - ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. 17ª ed. Official Methods of Analysis. Arlington, 2005 BERNARDI, G. Analysis of volatile compounds of Jelly palm wine. In: Desenvolvimento e Caracterização Físico-química e Sensorial de fermentados de Butiá (Butia odorata). 2013. 85p. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Santa Maria, Santa Maria, 2013. BICAS J.L.; MOLINA G.; DIONÍSIO A.P.; BARROS F. F. C.; WAGNER R.; MARÓSTICA JR M. R.; PASTORE G. M. Volatile constituents of exotic fruits from Brazil. Food Research International, V. 44, n. 7, p. 1843-1855, p. 1843-1855, 2011. CABAROGLU, T., CANBAS, A., BAUMES, R.L., BAYONOVE, C.L., LEPOUTRE, J.P., GUNATA, Y. Aroma composition of a white wine of Vitis vinifera. L. cv. Emir as affected by skin contact. Journal of Food Science. v.62 p.680–683.1997 DARÍAS-MARTÍN J.; DÍAZ-GONZALES D.; DÍAZ-ROMERO C. Influence of two pressing processes on the quality of must in white wine production. Journal of Food Engineering. n.63 p.335–340. 2004. DIAS D. R.; SCHWAN R.F.; FREIRE E. S.; SERÔDIO R. S. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal of Food Science and Technology. v. 42, p. 319–329. 2007.
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UNIVERSIDADE FEDERAL DE SANTA MARIA
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Universidade Federal de Santa Maria
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AGRADECIMENTOS Aos meus pais, Raul
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ABSTRACT Master Dissertation Gradua
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LISTA DE ILUSTRAÇÕES FIGURA 1 - D
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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 and 42: 41 burnt sugar and coffee. Garruti
Page 43 and 44: 43 20. WARDENCKI, W.; PLUTOWSKA, B.
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: 63 Seventeen alcohols were identifi
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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