Assessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes
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Universidade Federal de Minas Gerais
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Artigo de periódico
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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.
Abstract
Assunto
Banana, Compostos orgânicos voláteis, Saccharomyces cerevisiae, Cromatografia de gás, Espectrometria de massa, Fermentação
Palavras-chave
Fermented banana, Volatile composition, GC/MS, SPME
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https://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=en