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

Detalhes bibliográficos
Autor(a) principal: Michely Capobiango
Data de Publicação: 2016
Outros Autores: Isabela Maia Diniz, Leiliane Coelho Andre, Evelyn de Souza Oliveira, Zenilda de Lourdes Cardeal
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: https://doi.org/10.1590/1678-457X.02915
http://hdl.handle.net/1843/47543
https://orcid.org/0000-0003-1383-6299
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-11-29T17:55:56Z2022-11-29T17:55:56Z2016363510519https://doi.org/10.1590/1678-457X.029151678-457Xhttp://hdl.handle.net/1843/47543https://orcid.org/0000-0003-1383-6299CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorBanana 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.engUniversidade Federal de Minas GeraisUFMGBrasilICX - DEPARTAMENTO DE QUÍMICAFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICASFood Science and TechnologyBananaCompostos orgânicos voláteisSaccharomyces cerevisiaeCromatografia de gásEspectrometria de massaFermentaçãoFermented bananaVolatile compositionGC/MSSPMEAssessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.scielo.br/j/cta/a/jZFTXWQMxBnXpLLrYhjt5Fg/abstract/?lang=enMichely CapobiangoIsabela Maia DinizLeiliane Coelho AndreEvelyn de Souza OliveiraZenilda de Lourdes Cardealapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/47543/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALAssessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processesAssessment of volatile organic compounds from banana terra subjected to different alcoholic fermentation processesapplication/pdf2020264https://repositorio.ufmg.br/bitstream/1843/47543/2/Assessment%20of%20volatile%20organic%20compounds%20from%20banana%20terra%20subjected%20to%20different%20alcoholic%20fermentation%20processesaa1c568b0bbb7aee4bc350a00ee1f617MD521843/475432022-12-01 16:35:25.629oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-12-01T19:35:25Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.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
Michely Capobiango
Fermented banana
Volatile composition
GC/MS
SPME
Banana
Compostos orgânicos voláteis
Saccharomyces cerevisiae
Cromatografia de gás
Espectrometria de massa
Fermentação
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 Michely Capobiango
author_facet Michely Capobiango
Isabela Maia Diniz
Leiliane Coelho Andre
Evelyn de Souza Oliveira
Zenilda de Lourdes Cardeal
author_role author
author2 Isabela Maia Diniz
Leiliane Coelho Andre
Evelyn de Souza Oliveira
Zenilda de Lourdes Cardeal
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Michely Capobiango
Isabela Maia Diniz
Leiliane Coelho Andre
Evelyn de Souza Oliveira
Zenilda de Lourdes Cardeal
dc.subject.por.fl_str_mv Fermented banana
Volatile composition
GC/MS
SPME
topic Fermented banana
Volatile composition
GC/MS
SPME
Banana
Compostos orgânicos voláteis
Saccharomyces cerevisiae
Cromatografia de gás
Espectrometria de massa
Fermentação
dc.subject.other.pt_BR.fl_str_mv Banana
Compostos orgânicos voláteis
Saccharomyces cerevisiae
Cromatografia de gás
Espectrometria de massa
Fermentação
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2016
dc.date.issued.fl_str_mv 2016
dc.date.accessioned.fl_str_mv 2022-11-29T17:55:56Z
dc.date.available.fl_str_mv 2022-11-29T17:55:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/47543
dc.identifier.doi.pt_BR.fl_str_mv https://doi.org/10.1590/1678-457X.02915
dc.identifier.issn.pt_BR.fl_str_mv 1678-457X
dc.identifier.orcid.pt_BR.fl_str_mv https://orcid.org/0000-0003-1383-6299
url https://doi.org/10.1590/1678-457X.02915
http://hdl.handle.net/1843/47543
https://orcid.org/0000-0003-1383-6299
identifier_str_mv 1678-457X
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv ICX - DEPARTAMENTO DE QUÍMICA
FAR - DEPARTAMENTO DE ALIMENTOS
FAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/47543/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/47543/2/Assessment%20of%20volatile%20organic%20compounds%20from%20banana%20terra%20subjected%20to%20different%20alcoholic%20fermentation%20processes
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