Studies of volatile compounds in food reactivation of a research line

Abstract

The aroma is formed by many chemical compounds with low boiling point and easily detected by the human nose. These compounds belong to very heterogeneous groups and determine the acceptability and identification of foods and beverages. Currently, researches about aroma in Capsicum peppers are been used as an important quality parameter. In wines, the aromatic composition is related to geographical and varietal identity, contributing to the characterization and quality of wines from different regions and countries. The aim of this project is characterize the composition of the volatile fraction of the Capsicum chinense fruits (morphotypes IAC 1638 and IAC 1642), of Chardonnay wines produced in different regions of Brazil and to verify the influence of agronomical techniques in volatile composition of grapes and wines Cabernet sauvignon from São Paulo State. For determination of volatile compounds, the technique used is gas chromatography/mass spectrometry (GC/MS) to a quantitative and qualitative detection of aroma compounds. Despite its importance, studies about volatile composition of Brazilian wines and fruits are few, thus is evident the necessity of research relating the aromatic composition according its identity, geographic origin, degree of maturity and other influences, providing grants to scientific knowledge and improvement of quality concerning production and acceptance by consumer market. (AU)