Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
| Autor: | Michely Capobiango, Leiliane Coelho André, Zenilda de Lourdes Cardeal, Evelyn de Souza Oliveira, Isabela Maia Diniz |
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| Rok vydání: | 2016 |
| Předmět: |
SPME
Cromatografia gasosa-espectrometria de massas fermented banana lcsh:TX341-641 Alcohol Saccharomyces cerevisiae Ethanol fermentation Solid-phase microextraction Compostos orgânicos voláteis Banana chemistry.chemical_compound 0404 agricultural biotechnology Fermentação lcsh:Technology (General) Volatile composition Chromatography volatile composition Fermented banana GC/MS food and beverages Musa 04 agricultural and veterinary sciences 040401 food science Espectrometria de massa Yeast Microextração em fase sólida chemistry Anhydrous lcsh:T1-995 Fermentation Composition (visual arts) Gas chromatography–mass spectrometry lcsh:Nutrition. Foods and food supply Cromatografia de gás Food Science Biotechnology |
| Zdroj: | Repositório Institucional da UFMG Universidade Federal de Minas Gerais (UFMG) instacron:UFMG Food Science and Technology, Iss 0 (2016) Food Science and Technology, Volume: 36, Issue: 3, Pages: 510-519, Published: 21 JUL 2016 Food Science and Technology v.36 n.3 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 1678-457X 0101-2061 |
| Popis: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation condition and were more influenced by using different yeasts. The limits of detection and quantification ranged from 0.056 to 2.694 mg L–1 and 0.057 to 2.904 mg L–1 respectively. Among the most prevalent VOCs the higher alcohols ranged from 353 to 1017 mg per 100 mL of anhydrous alcohol. The fermented banana studied showed a composition similar to other fermented fruit pulps. |
| Databáze: | OpenAIRE |
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