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| CAPOBIANGO,Michely; DINIZ,Isabela Maia; ANDRE,Leiliane Coelho; OLIVEIRA,Evelyn de Souza; CARDEAL,Zenilda de Lourdes. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented banana; Volatile composition; GC/MS; SPME. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510 |
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