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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 ...........
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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
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19 2.5.1 Headspace Estático Na té
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21 Numa extração por SPME as mol
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23 composto de interesse. Se a sele
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25 2.8 Análise sensorial A anális
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27 3 ARTIGOS CIENTÍFICOS 3.1 Manus
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29 Analysis of volatile compounds o
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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
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- 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
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- Page 53 and 54: 53 ABSTRACT In this work, five ferm
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- 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
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- Page 80 and 81: 80 CALDAS, S.S. et al. Principais t
- Page 82 and 83: 82 PASTORE, G. M. ; & MAMEDE, M. E.
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