DESENVOLVIMENTO E CARACTERIZAÃ‡ÃƒO FÃSICO ... - UFSM

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70 Compounds/Treatments Esters a LRI 20 °C 10 °C Diluted 10 °C 7 days 2 days 7 days 2 days 2 days Isoamyl hexanoate 1439 7.36a 6.54a 4.97b 4.77b 1.65c Ethyl-3-hidroxy butyrate 1521 1.17a 0.83b 0.77c 0.44c 1.09d 3-methylbut-2-enyl hexanoate 1575 9.10a 8.30b 2.83c 1.48d 0.16e Ethyl decanoate 1636 7.92a 5.70ab 5.25b 5.09c 2.90c Diethyl succinate 1723 4.03a 3.90a 3.87a 2.60ab 1.00b Prenyl isobutyrate 1756 2.47a 1.00b 1.02c 1.57d 0.34e Ethyl 4-hydroxybuyrate 1819 15.23a 10.51b 10.47b 8.85b 4.72c 2-Phenylethyl acetate 1825 0.21a 0.16ab 0.15ab 0.15ab 0.1b Ethyl hydrocinnamate 1870 16.67a 12.37b 8.78c 5.77d 4.69d Ehtyl cinnamate
71 Compounds/Treatments a LRI 20 °C 10 °C Diluted 10 °C 7 days 2 days 7 days 2 days 2 days 2-Ehtyl-hexanoic acid 1918 0.87a 0.38b 0.36b 0.25b 0.13c Octanoic Acid 1972 117.34a 113.51a 96.57a 68.92b 36.72c Total 10865.56 10472.83 9895.39 9738.8 9585.77 Lactones γ-butyrolactone 1651 0.63a 0.63a 0.55a 0.53a 0.46a γ-caprolactone 1728 1.66b 2.66a 1.35b 0.95c 0.51d Total 2.29 2.78 1.90 1.48 0.97 Terpenes Myrcene 1168 0.41b 0.55ab 0.50b 0.65a 0.22c Aldehydes Valeraldehyde 1192 7.31ab 5.21b 8.35a 7.40b 3.30c Ketones Methyl lavender ketone 1359 1.15a 0.83b 0.76b 1.08a 0.43c ** 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) * Volatile compounds quantified by HS (Bernardi et al., 2013) a LRI - linear retention index calculated on DB-WAX capillary column. Table 3. Mean values assigned by consumers for the five samples of jelly palm wine, using a hedonic scale of nine points. 20 °C 10 °C Diluted 10 °C Attribute/Treatment 7 days 2 days 7days 2 days 2 days Flavor 5.32b 5.62ab 5.50ab 6.17ab 6.55a Aroma 6.60a 6.37a 6.55a 7.00a 7.40a General Acceptability 5.37b 5.90ab 6.42ab 6.65ab 6.70a ** 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)
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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
Page 9 and 10:
LISTA DE ILUSTRAÇÕES FIGURA 1 - D
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SUMÁRIO 1 INTRODUÇÃO ...........
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13 brasileira, o fermentado de frut
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15 A utilização de frutas para pr
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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 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 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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