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

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dc.creatorMichely Capobiango
dc.creatorIsabela Maia Diniz
dc.creatorLeiliane Coelho Andre
dc.creatorEvelyn de Souza Oliveira
dc.creatorZenilda de Lourdes Cardeal
dc.date.accessioned2022-11-29T17:55:56Z
dc.date.accessioned2025-09-09T00:55:50Z
dc.date.available2022-11-29T17:55:56Z
dc.date.issued2016
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1590/1678-457X.02915
dc.identifier.issn1678-457X
dc.identifier.urihttps://hdl.handle.net/1843/47543
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectBanana
dc.subjectCompostos orgânicos voláteis
dc.subjectSaccharomyces cerevisiae
dc.subjectCromatografia de gás
dc.subjectEspectrometria de massa
dc.subjectFermentação
dc.subject.otherFermented banana
dc.subject.otherVolatile composition
dc.subject.otherGC/MS
dc.subject.otherSPME
dc.titleAssessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processes
dc.typeArtigo de periódico
local.citation.epage519
local.citation.issue3
local.citation.spage510
local.citation.volume36
local.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.
local.identifier.orcidhttps://orcid.org/0000-0003-1383-6299
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=en

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