The objective of this study was to explore the extraction and identification of volatile organic compounds (VOCs) present in cagaita fruit (Eugenia dysenterica). Parameters such as type of extraction fiber, agitation, extraction time and extraction temperature were investigated. Initially, the VOCs were extracted using headspace solid-phase microextraction. Then, the compounds were identified using gas chromatography coupled to mass spectrometry. Results revealed the presence of at least 26 different compounds and the polyacrylate (PA) fiber promoted the extraction of a larger number of VOCs. Regarding the PA fiber, the most efficient extraction was achieved using a 50 rpm agitation at 45 °C for 30 min. The majority were monoterpenes (34.64%) and esters (36.28%). An increase in the extraction temperature promoted the isolation of more VOCs when using carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibers. However, these fibers allowed the isolation of a smaller number of VOCs. The extraction time and agitation had no significant influence.

In grape must, the aroma is an indication of adequate conservation status. It is able to indicate losses due to thermal degradation, besides representing a great contribution in the properties of the sensorial quality of the grape juices most appreciated by consumers. This study identified the volatile compounds in different must cultivars of Vitis labrusca grapes. The volatile composition was evaluated by the solid phase microextraction method (SPME), using the polydimethylsiloxane/divinylbenzene fiber (PDMS/DVB). The separation and identification of the volatile compounds were carried out through gas chromatography by mass spectrometry (GC-MS). The results showed the identification of forty-four compounds belonging to the following chemical classes: carboxylic acids, alcohol, aldehydes, ketones, furans esters and terpenes. The class of esters was the most numerous compounds identified and is largely responsible for the fresh and fruity aroma of the tested musts. Solid-phase microextraction proved to be a reproducible, sensitive and fast-response technique for the identification of chemical biomarkers in musts of different grape cultivars.

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.