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

Detalhes bibliográficos
Autor(a) principal: CAPOBIANGO,Michely
Data de Publicação: 2016
Outros Autores: DINIZ,Isabela Maia, ANDRE,Leiliane Coelho, OLIVEIRA,Evelyn de Souza, CARDEAL,Zenilda de Lourdes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510
Resumo: Abstract 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.
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spelling Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processesfermented bananavolatile compositionGC/MSSPMEAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.02915info:eu-repo/semantics/openAccessCAPOBIANGO,MichelyDINIZ,Isabela MaiaANDRE,Leiliane CoelhoOLIVEIRA,Evelyn de SouzaCARDEAL,Zenilda de Lourdeseng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300510Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
title Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
spellingShingle Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
CAPOBIANGO,Michely
fermented banana
volatile composition
GC/MS
SPME
title_short Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
title_full Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
title_fullStr Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
title_full_unstemmed Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
title_sort Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
author CAPOBIANGO,Michely
author_facet CAPOBIANGO,Michely
DINIZ,Isabela Maia
ANDRE,Leiliane Coelho
OLIVEIRA,Evelyn de Souza
CARDEAL,Zenilda de Lourdes
author_role author
author2 DINIZ,Isabela Maia
ANDRE,Leiliane Coelho
OLIVEIRA,Evelyn de Souza
CARDEAL,Zenilda de Lourdes
author2_role author
author
author
author
dc.contributor.author.fl_str_mv CAPOBIANGO,Michely
DINIZ,Isabela Maia
ANDRE,Leiliane Coelho
OLIVEIRA,Evelyn de Souza
CARDEAL,Zenilda de Lourdes
dc.subject.por.fl_str_mv fermented banana
volatile composition
GC/MS
SPME
topic fermented banana
volatile composition
GC/MS
SPME
description Abstract 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.02915
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.3 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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