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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/47543
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dc.creatorMichely Capobiangopt_BR
dc.creatorIsabela Maia Dinizpt_BR
dc.creatorLeiliane Coelho Andrept_BR
dc.creatorEvelyn de Souza Oliveirapt_BR
dc.creatorZenilda de Lourdes Cardealpt_BR
dc.date.accessioned2022-11-29T17:55:56Z-
dc.date.available2022-11-29T17:55:56Z-
dc.date.issued2016-
dc.citation.volume36pt_BR
dc.citation.issue3pt_BR
dc.citation.spage510pt_BR
dc.citation.epage519pt_BR
dc.identifier.doihttps://doi.org/10.1590/1678-457X.02915pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/47543-
dc.description.resumoBanana 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS-
dc.publisher.departmentFAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS-
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectFermented bananapt_BR
dc.subjectVolatile compositionpt_BR
dc.subjectGC/MSpt_BR
dc.subjectSPMEpt_BR
dc.subject.otherBananapt_BR
dc.subject.otherCompostos orgânicos voláteispt_BR
dc.subject.otherSaccharomyces cerevisiaept_BR
dc.subject.otherCromatografia de gáspt_BR
dc.subject.otherEspectrometria de massapt_BR
dc.subject.otherFermentaçãopt_BR
dc.titleAssessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=enpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-1383-6299pt_BR
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