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QUALITATIVE ANALYSIS OF VOLATILE ORGANIC COMPOUNDS-VOCs IN MIXED BEVERAGE AND FRUIT YOGHURTS
Felipe Sousa Silva
Instituto Federal de Educação, Ciência e Tecnologia do Ceará
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Crie um tópicoFood companies have been investing in analysis through Gas Chromatography (GC), as a way of qualitative monitoring of volatile organic compounds-VOCs and bioactives, in complex food matrices. Thus, the present study aimed to qualitatively evaluate the expressive VOCs in the matrices: Mixed Drink (pineapple, kale, lemon and ginger) and Fruit Yogurt (strawberry, banana with apple, red fruits, soursop and plum). Three fibers were used, polyacrylate (PA, 85 μm), polydimethylsiloxane-carboxen (PDMS-CAR, 80 μm) and polydimethylsiloxane-divinylbenzene (PDMS-DVB, 100 μm), using the HS-SPME technique. Fibers were exposed in headspace mode, in sealed vials containing 20 mL/sample. Variation of time (15-30 min) and temperature (65-85 °C) were verified. Major volatile compounds were identified by means of Gas Chromatography coupled with Mass Spectrometry (GC-MS). The best extraction conditions, for mixed drink, was 65 °C/20 min, with PA fiber. 19 major peaks were identified, among these, d-limonene (70.00%), citral (95.0%). As for yogurts, the best condition was 25 °C/15 min, with PDMS-CAR fiber. About 17 volatile compounds have been identified. Butanoic acid (94.19%) was present in all milk samples. Among the groups of compounds detected, we have: alcohols, hydrocarbons, esters, aldehydes, terpenes, ketones and lactones. In general, a good part of the major compounds are used by the food industry, both natural and synthetic, as aromatic agents or aroma fixatives. However, other compounds detected are components in phytosanitary products. Thus, it is considered that there is a need to explore in more detail the compounds present in food matrices that can contribute to sensory characteristics and quality control.
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