DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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)