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http://hdl.handle.net/1843/47543| Tipo: | Artigo de Periódico |
| Título: | Assessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes |
| Autor(es): | Michely Capobiango Isabela Maia Diniz Leiliane Coelho Andre Evelyn de Souza Oliveira Zenilda de Lourdes Cardeal |
| Resumen: | 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. |
| Asunto: | Banana Compostos orgânicos voláteis Saccharomyces cerevisiae Cromatografia de gás Espectrometria de massa Fermentação |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICX - DEPARTAMENTO DE QUÍMICA FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | https://doi.org/10.1590/1678-457X.02915 |
| URI: | http://hdl.handle.net/1843/47543 |
| Fecha del documento: | 2016 |
| metadata.dc.url.externa: | https://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=en |
| metadata.dc.relation.ispartof: | Food Science and Technology |
| Aparece en las colecciones: | Artigo de Periódico |
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| archivo | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Assessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes | 1.97 MB | Adobe PDF | Visualizar/Abrir |
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