DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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Table 1. Effect of maceration time and temperature on the general composition of jelly palm wine.
20 °C 10 °C Diluted 10 °C
Parameters/Treatments 7 days 2 days 7 days 2 days 2 days
pH 3.83b 3.90ab 3.94ab 3.91ab 3.95a
Total Acidity A (g%) 1.16a 1.11ab 1.10ab 0.96ab 0.68b
Volatile Acidity B (g%) 0.11a 0.09b 0.07cd 0.07c 0.06d
Reducing Sugar (g/l) 1.29b 1.30b 1.78a 1.81a 0.93d
**
Same letters in the same line in each parameter extraction indicates that the data are not statistically different from
each other (Tukey test, p ≤ 0.05)
A
expressed as tartaric acid
B
expressed as acetic acid
Table 2. Mean concentrations (µ/l) of volatile compounds of jelly palm wine according to the applied
treatments
Compounds/Treatments
Esters
a LRI
20 °C 10 °C Diluted 10 °C
7 days 2 days 7 days 2 days 2 days
Ethyl Acetate 885 141.03a 124.12a 119.15a 84.07b 37.10c
Isobutyl acetate 1023 5.01a 3,20b 3,10b 3,04b 3,02b
Ethyl butyrate 1047 11.00a 7.65b 7.19b 8.95b 5.03c
Butyl acetate 1086 44.02a 39.29a 29.14b 21.02c 9.95d
Isoamyl acetate 1134 72.01a 55. 69b 47.99c 51.23bc 54.10bc
Ethyl valerate 1146 3.03a 2.11b 0.42c 0.45c 0.45d
Methyl hexanoate 1198 142.10a 133.28a 93.24b 85.45b 31.36c
3-Buten1ol-3-methyl-1 acetate 1205 332.45a 287.14b 246.38c 154.44d 86.77e
Ethyl hexanoate * 1242 15420.02a 13742.03a 9190.21b 9012.01b 6790.30c
Prenyl acetate 1246 80.55a 67.30ab 43.86c 44.51c 25.34d
Isoamyl butyrate 1255 2.38a 1.82a 2.13a 1.28b 0.49b
Hexyl acetate 1259 5.01a 5.95a 5.24a 5.17a 3.75b
Ethyl hex-4-enoate 1270 3.28a 2.61b 2.39b 1.76b 0.59c
Ethyl (E)-3-hexenoate 1303 9.92a 6.66ab 5.93ab 6.19ab 2.64b
Ethyl heptanoate 1324 4.80a 3.10a 3.01a 0.89b 0.78b
4-pentenyl butyrate 1328 5.36a 3.48ab 3.53ab 1.89bc 1.20c
Isobutyl hexanoate 1336 0.96ab 0.97a 0.86ab 0.35b 0.44ab
Butyl hexanoate 1404 5.10a 3.27b 3.68a 2.39c 1.38d
Ethyl octanoate * 1423 3.56a 2.93b 2.69b 1.86c 1.10c
(continua)