The main objective of the present study was to analyze the volatile compounds extracted from fermented grape musts by two extraction methods in order to characterize the samples. The purge and trap system provided the necessary sensitivity for the analysis of low-boiling point compounds, such as acetaldehyde and ethyl acetate, and the liquid-liquid extraction method allowed for the analysis of a great number of medium to high boiling point volatile compounds, such as phenylethyl alcohol, hexanoic and octanoic acids, ethyl hexanoate and ethyl octanoate. Ethyl propionate and propyl acetate, extracted by the liquid-liquid method, characterized the sample of grape must fermented by Kloeckera apiculata. The sample of grape must fermented by Pichia membranaefaciens was characterized by 2-propanol and 2-hexanone, extracted by the purge and trap system and liquid-liquid method, respectively. These results show that the purge and trap/dynamic headspace system and liquid-liquid extraction method are complementary in the determination of the aroma profiles of fermented grape musts and characterization of the samples.

Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D1 had the highest scores in Porto Alegre-RS, Brazil (respectively, 7.15 and 6.91). Differently from Salvador-BA, Brazil, where the highest scores were D2 (6.76) and D3 (6.71). Using CATA, it was shown that customers in the Southern Region characterized samples differently from customers in the Northeastern Region, and the correspondence analysis, showed that consumers in Porto Alegre-RS presented different attributes than those in Salvador-BA, with respect to mixed juices and their acceptance. Ot is suggested the validity of the consumer data in the characterization of the sensory parameters of the mixed juices and that the familiarity with the fruit flavors interfered in the acceptance of the same.

O objetivo deste trabalho foi construir o perfil sensorial de três marcas comerciais de biscoito recheado sabor chocolate, líderes no mercado consumidor. Empregou-se a análise descritiva quantitativa (ADQ) para avaliar os atributos sensoriais dos produtos e aplicou-se teste de consumidor para verificar quais atributos determinam sua aceitação e preferência junto ao mercado. Concluiu-se que as amostras que competem no mercado são muito distintas em suas características sensoriais. O biscoito que apresentou melhor aceitação pelos consumidores evidenciou que atributos como aroma e sabor de cacau, crocância, baixa arenosidade do recheio, boa dissolução e pouca resistência à mordida são características bastante importantes para a determinação da preferência no mercado. SENSORIAL PROFILE AND STUFFED COOKIES WITH CHOCOLATE FLAVOR CONSUMER TEST Abstract The objective of this work was to construct sensory profiles of three commercial brands of stuffed cookies with chocolate flavor, leaders in the consumer market. Quantitative Descriptive Analysis (QDA) was employed to evaluate the sensorial attributes of products and consumer test to verify which attributes determines its acceptation and preference in the market. It was concluded that the samples, which compete in the market, are sensorially very different. The cookie that presented better acceptance by consumers evidenced that the attributes as aroma and cacao flavor, crunchiness, low sandiness of stuffing, good dissolution and low bite resistance, are very important characteristics for the market preference.

The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for substitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65˚ Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteristics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92; titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp; soluble solids ranging between 60.92˚ and 65.08˚ Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4-7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam characteristics similar to the conventional jam, but with lower energetic value.

Este trabalho de revisão teve por objetivo investigar as propriedades biológicas dos compostos fenólicos presentes em vinhos tinto e branco. Foram abordadas a composição, a atividade antioxidante e a estrutura química dos compostos fenólicos (flavonóides e ácidos fenólicos). Concluiu-se que a capacidade antioxidante dos compostos fenólicos está diretamente ligada à sua estrutura química, a qual pode estabilizar radicais livres. A ingestão diária e moderada de vinho pode promover a saúde e prevenir o risco de incidência de doenças do coração e certos tipos de câncer. No entanto, não deve ser considerada como tratamento para pessoas que já desenvolveram essas enfermidades. WINE PHENOLIC COMPOUNDS: STRUCTURE AND ANTIOXIDANT ACTION Abstract This review article had as objective to investigate the biological properties of the phenolic compounds present in white and red wine. The composition, antioxidant activity and chemical structure of the phenolic compounds (flavanoids and phenolic acids) were studied. It was concluded that the antioxadant capacity of the phenolic compounds is directed related to their chemical structure, which can stabilize free radicals. Daily and moderated ingestion of wine may promote health and prevent the risk of heart diesease incidence and certain types of cancer. However, it should not be considered as treatment for people who has already developed this diseases.

xilitol), a partir dos genótipos Suprema e Preciosa. as formulações foram elaboradas com a proporção 1:1, de polpa mais açúcar ou polpa mais xilitol, com 0,5% de pectina e teor final de sólidos solúveis entre 62 e 65 °Brix. as geleias foram analisadas em relação às suas características físico-químicas (ph, acidez titulável, sólidos solúveis, açúcares totais, umidade e cor instrumental) e sensoriais (teste de aceitação, preferência e intenção de compra). o teste de aceitação foi realizado por 73 consumidores, por meio de escala hedônica de 9 pontos, avaliando-se os atributos cor, aroma, sabor e textura. as geleias elaboradas com sacarose apresentaram características físico-químicas semelhantes às geleias dietéticas, exceto os teores de açúcares totais que foram inferiores no produto dietético. a geleia convencional, elaborada com o genótipo Suprema, foi preferida para os atributos aroma, sabor e textura, enquanto a geleia convencional, elaborada com o genótipo Preciosa, foi preferida para os atributos cor, aroma e textura. as geleias dietéticas, elaboradas com os dois genótipos, foram as menos preferidas, mas apresentaram índices de aceitação acima de 60%, o que demonstra o potencial dessas geleias para atender públicos específicos. Termos para indexação: Spondias sp., xilitol, teste de aceitação, mapa de preferência. DEVELOPMENT AND EVALUATION OF DIETETIC AND CONVENTIONAL JAM OF UMBU-CAJA (SPONDIAS SP.)ABSTRACT -the aim of this study was to develop and evaluate conventional (with sucrose) and dietetics (with xylitol) jam of umbu-caja, from the varieties Suprema and Preciosa. the formulations were prepared with pulp more sugar (1:1) or xylitol more pulp (1:1), both with 0.5% pectin. The final content of soluble solids ranged from 62-65 °Brix. the jams were analyzed in relation to physico-chemical (ph, titratable acidity, soluble solids, total sugars, moisture, and instrumental color) and sensorial characteristics (acceptability test and purchase intention). acceptability test was performed by 73 consumers using a 9-point hedonic scale, evaluating the attributes: appearance, color, aroma, flavor and texture. Jams prepared with sucrose showed physicochemical characteristics similar to dietary jams, except the levels of total sugars which were lower in the dietetic product. The jam made with conventional genotype Supreme was preferred for flavor, taste and texture, while the conventional jam prepared with genotype Preciosa was preferred for the attributes color, aroma and texture. the dietary jellies prepared with the two genotypes were less preferred, but had acceptance rates above 60%, which demonstrates the potential of these jams to meet specific audiences.

Fruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory quality and the stability of papaya cv. Tainung n˚ 1 dehydrated by convective drying. Fresh and dried papaya were evaluated for color, moisture, pH, acidity, water activity, soluble solids, vitamin C, carotenoids, total extractable polyphenols (TEP) and antioxidant activity (ABTS). The sensorial acceptance of the dried papaya was evaluated using a structured nine-point hedonic scale. For the stability study, the analysis of moisture, pH, titratable acidity, water activity, total carotenoids and vitamin C were carried out every 30 days of storage until 120 days. During storage, the moisture content of dried papaya remained constant, but there were undesirable changes in color, increase of acidity and reduction of soluble solids. The degradation of total carotenoids and vitamin C followed the first order reaction, and the half-life time was 346 days for carotenoids, whereas for vitamin C it was only 29 days. In the sensory analysis, the dried papaya received grades between 5.0 and 6.0 for all evaluated attributes. Dried papaya is recommended to be consumed up to 30 days, since within this period a product with higher total carotenoids content, vitamin C and with satisfactory physicochemical and sensorial characteristics were obtained.

Dipyridamole (DIP), a coronary vasodilator, presents coactivator activity for a number of antitumor drugs as well as antioxidant activity in membrane systems. DIP and derivatives interact with membrane systems such as micelles, phospholipid monolayers and vesicles. The antioxidant effect of DIP and several derivatives upon iron-induced lipoperoxidation on mitochondria has been reported and a good correlation between the hydrophobicity and their protective effect was found (M.F. Nepomuceno et al., Free Radic. Biol. Med., 23 (1997) 1046-1054). In the present work an effort is made to better understand the role of DIP as inhibitor of Fe2+-induced lipid peroxidation in mitochondria. At low concentration, no significant effect on either state IV or state III respiration was found, discarding a possible direct interaction of DIP or RA-25 with the peripheral benzodiazepine receptor. The association constants for DIP and RA-25 in mitochondria were estimated, being 0.7 (mg/ml)-1 for DIP and 0.2 (mg/ml)-1 for RA-25. Oxygen consumption studies in the presence of FeSO4 showed that the antioxidant effect of DIP or RA-25 did not involved the initial step of Fe2+ oxidation. Our data strongly support the hypothesis that the antioxidant effect of both DIP and RA-25 is related to their partition in the lipid phase of the mitochondrial membrane and not to a specific interaction with membrane proteins. This protection may be due either to a direct inhibition of the propagation steps or a scavenger effect on the radicular species that would trigger the peroxidative process.