Studies on the Aroma of Maté (Ilex paraguariensis St. Hil.) using Headspace Solid-phase Microextraction

Phytochemical Analysis

Volumn 18, Issue 6, 2007, Pages 469-474

  Araújo, Hiram Costa ^a   Lacerda, Maria Elisa Gonçalves ^a   Lopes, Daíse ^b   Bizzo, Humberto Ribeiro ^b   Kaplan, Maria Auxiliadora Coelho ^c  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Aroma analysis; Headspace analysis; Ilex paraguariensis HS SPME; Mat tea; Solid phase microextraction

Indexed keywords

DRUG PRODUCTS; EXTRACTION; MASS SPECTROMETRY; MICROCHANNELS; ODORS; VOLATILE ORGANIC COMPOUNDS;

AROMA ANALYSE; CARBOXEN; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEADSPACE ANALYSIS; HEADSPACE SOLID PHASE MICROEXTRACTION; ILEX PARAGUARIENSIS; ILEX PARAGUARIENSIS HEADSPACE SOLID-PHASE MICROEXTRACTION; MATÉ TEA; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPONENTS;

GAS CHROMATOGRAPHY;

2 HEXENAL; ALPHA IONONE; BETA IONONE; CAFFEINE; DIMETICONE; DIVINYLBENZENE; GERANYL ACETATE; HEXANAL; MACROGOL; PROPIONALDEHYDE; PYRROLE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; ILEX PARAGUARIENSIS; MASS SPECTROMETRY; NONHUMAN; PLANT LEAF; PRINCIPAL COMPONENT ANALYSIS; PROCESS OPTIMIZATION; QUALITATIVE ANALYSIS; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; TEMPERATURE; TIME;

ILEX PARAGUARIENSIS;

EID: 36148999413     PISSN: 09580344     EISSN: 10991565     Source Type: Journal    
DOI: 10.1002/pca.1002     Document Type: Article

References (18)

1. Adams RP. 1989. Identification of Essential Oils by Ion Trap Mass Spectroscopy. Academic Press: New York.
2. Augusto F, Pini GF, Brito ES, Garcia NHP, Valente ALP. 2004. Headspace solid phase microextraction (HS-SPME) method for the chromatographic determination of alkylpyrazines in cocoa samples. J Braz Chem Soc 15: 267-271.
3. Baptism JAB, Tavares JFP, Carvalho RCB. 1999. Comparative study and partial characterization of Azorean green tea polyphenols. J Food Comp Anal 12: 273-287.
4. Bicchi CP, Panero OM, Pellegrlno GM, Vanni AC. 1997. Characterization of roasted coffee and coffee beverages by solid-phase microextraction-gas chromatography and principal component analysis. J Agric Food Chem 45: 4680-4686.
5. Costa Freitas AM, Parreira C, Vilas-Boas L. 2001. The use of an electronic aroma-sensing device to assess coffee differentiation - comparison with SPME gas chromatography-mass spectrometry aroma pattems. J Food Comp Anal 14: 513-522.
6. Esmelindro MC, Oliveira D, Toniazzo G, Waczuk A, Dariva C. 2002. Caracterizaçāo fisico-química da erva-mate: influencia das etapas do processamento industrial. Ciência Tecnol Aliment 22: 193-204.
7. Filip R, Lopez P, Giberti G, Coussio J, Ferraro G. 2001. Phenolic compounds in seven South American Ilex species. Fitoterapia 72: 774-778.
8. Hamm S, Lesellier E, Bleton J, Tchapla A. 2003. Optimization of headspace solid phase microextraction for gas chromatography/mass spectrometry analysis of widely different volatily and polarity terpenoids in olibanum. J Chromatogr A 1018: 73-83.
9. Kawakami M, Kobayashl A. 1991. Volatile constituents of green maté and roasted mate. J Agric Food Chem 39: 1275-1279.
10. Lacerda MEG, Araujo HC, Kaplan MAC. 2000. Comparative evaluation of methyl xanthine percentages in commercial samples of black tea and mate tea. Braz J Food Technol 3: 17-21.
11. Lima VLAG, Melo EA, Lima DES. 2004. Teor de compostos fenólicos totals em chás Brasileiros. Braz J Food Technol 7: 187-190.
12. Marriott PJ, Ryan D, Shellie R, Tranchida P, Casilli A, Mondello L. 2004. Analysis of roasted coffee bean volatiles by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. J Chromatogr A 1054: 57-65.
13. Reginatto FH, Schenkel EP, Gosmann G, Athayde ML. 1999. Methylxanthines accumulation in flex species - caffeine and theobromlne in erva-mate ( Ilex paraguariensis) and other Ilex species. J Braz Chem Soc 10: 443-446.
14. Roberts DD, Pollien P, Milo C. 2000. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. J Agric Food Chem 48: 2430-2437.
15. Rocha S, Maeztu L, Barros A, Cid C, Coimbra MA. 2004. Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/prlncipal component analysis. J Sci Food Agric 84: 43-51.
16. Schenkel EP, Gosmann G, Kraemer KH, Guillaume D, Taketa ATC. 1996. Matesaponin 5, a highly polar saponin from Ilex paraguariensis. Phytochemistry 42: 1119-1122.
17. Shirey R. 2000. Optimization of extraction conditions for low-molecular weight analytes using solid-phase microextraction. J Chromatogr Sci 38: 109-115.
18. Yang X, Peppard T. 1994, Solid phase microextraction for flavor analysis. J Agric Food Chem 42: 1925-1930.