DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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