Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages

• Main Authors: Carla Carolina Batista Machado, Deborah Helena Markowicz Bastos, Natália Soares Janzantti, Roselaine Facanali, Marcia Ortiz M. Marques, Maria Regina Bueno Franco
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2007-06-01
• Series: Química Nova
• Subjects: yerba mate; volatile compounds; flavor
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002

<abstract language="eng">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, alpha-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.