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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente; Embrapa Semiárido. |
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Data corrente: |
16/07/2024 |
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Data da última atualização: |
16/07/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVEIRA, R. D.; TORRES, L. H. P. de S.; HERNANDES, K. C.; SANTOS, R. T. dos S. e; DANTAS, B. F.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. |
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Afiliação: |
RAFAELA DIOGO SILVEIRA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; LUÍS HENRIQUE PEREIRA DE SÁ TORRES, UNIVERSIDADE DO ESTADO DA BAHIA; KAROLINA CARDOSO HERNANDES, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENATA TORRES DOS SANTOS E SANTOS, UNIVERSIDADE FEDERAL DA PARAÍBA; BARBARA FRANCA DANTAS, CPATSA; ALINE TELLES BIASOTO MARQUES, CNPMA; CLÁUDIA ALCARAZ ZINI, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; JULIANE ELISA WELKE, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL. |
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Título: |
Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa). |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Bioscience, v. 60, 104358, 2024. |
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DOI: |
http://dx.doi.org/10.1016/j.fbio.2024.104358 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L-1) and linalool (1266 mg L-1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysis showed that the umbu aroma and sweetness may be improved. The potential of umbu for the production of sparkling wines has been proven, which satisfies the current market demand for innovative beverages. MenosAbstract: Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L-1) and linalool (1266 mg L-1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysi... Mostrar Tudo |
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Palavras-Chave: |
Análise de penalidade; Análise sensorial; Olfatometria; OSME; Perfil volátil; Teste do consumidor. |
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Thesagro: |
Análise de Alimento; Análise Organoléptica; Spondias Tuberosa; Umbu; Vinho. |
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Thesaurus Nal: |
Consumer acceptance; Olfactometry; Sparkling wines; Spondias; Tropical and subtropical fruits; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02968naa a2200421 a 4500
001 2165826
005 2024-07-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.fbio.2024.104358$2DOI
100 1 $aSILVEIRA, R. D.
245 $aInstrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa).$h[electronic resource]
260 $c2024
520 $aAbstract: Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L-1) and linalool (1266 mg L-1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysis showed that the umbu aroma and sweetness may be improved. The potential of umbu for the production of sparkling wines has been proven, which satisfies the current market demand for innovative beverages.
650 $aConsumer acceptance
650 $aOlfactometry
650 $aSparkling wines
650 $aSpondias
650 $aTropical and subtropical fruits
650 $aVolatile compounds
650 $aAnálise de Alimento
650 $aAnálise Organoléptica
650 $aSpondias Tuberosa
650 $aUmbu
650 $aVinho
653 $aAnálise de penalidade
653 $aAnálise sensorial
653 $aOlfatometria
653 $aOSME
653 $aPerfil volátil
653 $aTeste do consumidor
700 1 $aTORRES, L. H. P. de S.
700 1 $aHERNANDES, K. C.
700 1 $aSANTOS, R. T. dos S. e
700 1 $aDANTAS, B. F.
700 1 $aBIASOTO, A. C. T.
700 1 $aZINI, C. A.
700 1 $aWELKE, J. E.
773 $tFood Bioscience$gv. 60, 104358, 2024.
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Embrapa Semiárido (CPATSA) |
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| 1. |  | SOUZA, A. M.; MENDES, A. M. S.; MELO, J. F. B.; FELIX, W. P.; BELÉM, C. S.; RAMOS, P. N. Seasonal study of concentration of heavy metals in waters from lower São Francisco River basin, Brazil. Brazilian Journal of Biology, v. 76, n. 4, p. 967-974, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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