Assessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes

Michely Capobiango; Isabela Maia Diniz; Leiliane Coelho Andre; Evelyn de Souza Oliveira; Zenilda de Lourdes Cardeal

Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/47543

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Campo DC	Valor	Idioma
dc.creator	Michely Capobiango	pt_BR
dc.creator	Isabela Maia Diniz	pt_BR
dc.creator	Leiliane Coelho Andre	pt_BR
dc.creator	Evelyn de Souza Oliveira	pt_BR
dc.creator	Zenilda de Lourdes Cardeal	pt_BR
dc.date.accessioned	2022-11-29T17:55:56Z	-
dc.date.available	2022-11-29T17:55:56Z	-
dc.date.issued	2016	-
dc.citation.volume	36	pt_BR
dc.citation.issue	3	pt_BR
dc.citation.spage	510	pt_BR
dc.citation.epage	519	pt_BR
dc.identifier.doi	https://doi.org/10.1590/1678-457X.02915	pt_BR
dc.identifier.issn	1678-457X	pt_BR
dc.identifier.uri	http://hdl.handle.net/1843/47543	-
dc.description.resumo	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.	pt_BR
dc.description.sponsorship	CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico	pt_BR
dc.description.sponsorship	FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais	pt_BR
dc.description.sponsorship	CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior	pt_BR
dc.format.mimetype	pdf	pt_BR
dc.language	eng	pt_BR
dc.publisher	Universidade Federal de Minas Gerais	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	ICX - DEPARTAMENTO DE QUÍMICA	pt_BR
dc.publisher.department	FAR - DEPARTAMENTO DE ALIMENTOS	-
dc.publisher.department	FAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS	-
dc.publisher.initials	UFMG	pt_BR
dc.relation.ispartof	Food Science and Technology	pt_BR
dc.rights	Acesso Aberto	pt_BR
dc.subject	Fermented banana	pt_BR
dc.subject	Volatile composition	pt_BR
dc.subject	GC/MS	pt_BR
dc.subject	SPME	pt_BR
dc.subject.other	Banana	pt_BR
dc.subject.other	Compostos orgânicos voláteis	pt_BR
dc.subject.other	Saccharomyces cerevisiae	pt_BR
dc.subject.other	Cromatografia de gás	pt_BR
dc.subject.other	Espectrometria de massa	pt_BR
dc.subject.other	Fermentação	pt_BR
dc.title	Assessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes	pt_BR
dc.type	Artigo de Periódico	pt_BR
dc.url.externa	https://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=en	pt_BR
dc.identifier.orcid	https://orcid.org/0000-0003-1383-6299	pt_BR
Aparece en las colecciones:	Artigo de Periódico

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