Volatile Compounds Profile And Flavor Analysis Of Yerba Mate (ilex Paraguariensis) Beverages [determinação Do Perfil De Compostos Voláteis E Avaliação Do Sabor E Aroma De Bebidas Produzidas A Partir Da Erva-mate (ilex Paraguariensis)]

Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, ?-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.303513518http://www.rirdc.gov.au/reports/NPP/UQ-61A.doc, acessada em Fevereiro 2006Ravichandran, R., Parthiban, R., (1998) J. Sci. Food Agric, 78, p. 67Ravichandran, R., Parthiban, R., (1998) Food Chem, 3, p. 347Ravichandran, R., Parthiban, R., (2000) Food Chem, 68, p. 7Ravichandran, R., (2002) Food Chem, 78, p. 23Dudareva, N., Pichersky, E., Gershenzon, J., (2004) Plant Physiol, 135, p. 1893Howard, G.E., (1978) Food Chem, 4, p. 97Kato, M., Shibamoto, T., (2001) J. Agric. Food Chem, 49, p. 1394Kumazawa, K., Masuda, H., (2001) J. Agric. Food Chem, 49, p. 3304Kumazawa, K., Masuda, H., (1999) J. Agric. Food Chem, 47, p. 5169Owuor, P.O., (1992) J. Sci. Food Agric, 59, p. 189Shimoda, M..Shigematsu, H.Shiratsuchi, H.Osajima, Y.J. Agric. Food. Chem. 1995a, 43, 1616 ;Shimoda, M., Shigematsu, H., Shiratsuchi, H., Osajima, Y., (1995) J. Agric. Food Chem, 43, p. 1621Vitzhum, V., Werkhoff, P., Hubert, P., (1975) J. Agric. Food Chem, 23, p. 999Bixby, M., Spieler, L., Menini, T., Gugliucci, A., (2005) Life Sci, 77, p. 345Chandra, S., Gonzalez, E.M., (2004) J. Agric. Food. Chem, 52, p. 3583Filip, R., Lolito, S.B., Ferraro, G., Fraga, C.G., (2000) Nutr. Res, 20, p. 1437Gugliucci, A., Menini, T., (2002) Life Sci, 72, p. 279Lunceford, N., Gugliucci, A., (2005) Fitoterapia, 76, p. 419Schinella, G.R., Troiani, G., Dávila, V., Buschiazzo, P.M., Tournier, H.A., (2000) Biochem. Biophys. Res. Commun, 269, p. 357Santa Cruz, M.J., Garitta, L., Hough, G., (2002) Food Sci. Tech. Int, 8, p. 25Santa Cruz, M.J., Garitta, L., Hough, G., (2003) Food Sci. Tech. Int, 9, p. 347Brasil, Resolução da Diretoria Colegiada n. 277 de 22 de setembro de 2005Regulamento técnico para café, cevada, chá, erva-mate e produtos solúveishttp://www.flavornet.org, acessada em Março 2005Adams, R.P., (1995) Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy, , Allured Publ. Corp, IllinoisJennings, W., Shibamoto, T., (1980) Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography, , Academic Press: New YorkMcLafferty, F.W., Tureck, F., (1993) Interpretation of Mass Spectra, , 4th ed, University Science Books: CaliforniaVan den Dool, H., Kratz, D.J., (1963) J. Cromatogr, 11, p. 463Meilgaard, M., Civille, G.V., Carr, B.T., (1999) Sensory Evaluation Techniques, , 3rd ed, Florida: CRC PressWil, A.M., van Loon, J.P.H., Linssen, A.L., Maarten, A., Posthumus, A.G.J., (2005) Food Chem, 90, p. 417Kawakami, M., Kobayashi, A., (1991) J. Agric. Food. Chem, 39, p. 1275Bastos, D.H.M., Ishimoto, E., Ortiz, M., Ferri, A., Torres, E., (2006) J. Food Comp. Anal, 19, p. 538Togari, N., Kobayashi, A., Aishima, T., (1995) Food Res. Int, 28, p. 485Grigioni, G., Carduza, F., Irurueta, M., Pensel, N., (2004) J. Sci. Food Agric, 84, p. 42