DESENVOLVIMENTO E CARACTERIZAÃ‡ÃƒO FÃSICO ... - UFSM

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MANUSCRITO 1 LISTA DE TABELAS TABLE 1 - General composition of jelly palm wine ............................................................... 52 TABLE 2 - Performance parameters of the HS-GC method for volatile compounds in model wine. ......................................................................................................................................... 52 TABLE 3 - Parameters analyzed in the extraction of volatile compounds of jelly palm wine expressed as total area of the peaks and number of peaks of the chromatograms. .................. 53 TABLE 4 - Odor active and non-active compounds in jelly palm wine detected by FID and Olfactometry with retention index, odor descriptors and mean of concentration. ................... 54 MANUSCRITO 2 TABLE 1 - Effect of maceration time and temperature on the general composition of jelly palm wine. ......................................................................................................................................... 74 TABLE 2 - Mean concentrations (µ/l) of volatile compounds of jelly palm wine according to the applied treatments ............................................................................................................... 74 TABLE 3 - Mean values assigned by consumers for the five samples of jelly palm wine, using a hedonic scale of nine points. .................................................................................................. 76
LISTA DE ILUSTRAÇÕES FIGURA 1 - Dispositivos empregados para extração por SPE, a) cartucho b) disco de extração. .................................................................................................................................................. 18 FIGURA 2 - Principio do equilíbrio termodinâmico entre as fases para extração no headspace estático. ..................................................................................................................................... 19 FIGURA 3 - Ilustração do processo de extração por microextração em fase sólida (SPME) e dessorção da fibra em cromatógrafo gasoso. ............................................................................ 20 MANUSCRITO 1 FIGURE 1 - Scheme of the gas chromatograph equipped with the olfactometric detector. ... 41 FIGURE 2 - a) Chromatogram (FID) of the volatile compounds of jelly palm wine by HS- SPME extraction. b) Consensus aromagram of jelly palm wine. Peaks labeled with small letters were not identified by FID........................................................................................................ 53 MANUSCRITO 2 FIGURE 1 - a) Score plot of principal component analysis of the volatile composition of jelly palm wine submitted to different treatments. b) Loading plots of principal component analysis of the volatile composition of jelly palm wine. ........................................................................ 77 FIGURE 2 - Consumer’s preference with respect to the flavor of jelly palm wine. 9, like extremely; 8, like very much; 7, like moderately; 6, like slightly; 5, neither like not dislike; 4, dislike slightly; 3, dislike moderately; 2, dislike very much; 1, dislike extremely. ................. 78 FIGURE 3 - Consumer’s preference with respect to aroma of jelly palm wine. 9, like extremely; 8, like very much; 7, like moderately; 6, like slightly; 5, neither like / not dislike; 4, dislike slightly; 3, dislike moderately; 2, dislike very much; 1, dislike extremely. ................. 78 FIGURE 4 - Consumer’s preference with respect to general acceptability of jelly palm wine. 9, like extremely; 8, like very much; 7, like moderately; 6, like slightly; 5, neither like not dislike; 4, dislike slightly; 3, dislike moderately; 2, dislike very much; 1, dislike extremely. 79 FIGURE 5 - Consumer purchasing intention for Jelly palm wine. 1 definitely would buy; 2 probably would buy; ................................................................................................................. 79
Page 1 and 2: UNIVERSIDADE FEDERAL DE SANTA MARIA
Page 3 and 4: Universidade Federal de Santa Maria
Page 5 and 6: AGRADECIMENTOS Aos meus pais, Raul
Page 7: ABSTRACT Master Dissertation Gradua
Page 11 and 12: 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 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 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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