Resumo No Brasil, redes de apoio colaborativas têm sido estruturadas para conduzir o processo de reconhecimento de Indicação Geográfica (IG), junto ao Instituto Nacional de Propriedade Industrial. O objetivo do presente trabalho foi delinear uma revisão de literatura sobre o processo de implementação e a governança da IG no país para melhor compreensão deste cenário. A metodologia foi baseada em pesquisas nos periódicos da Comissão de Aperfeiçoamento de Pessoal do Nível Superior e em bases de dados gratuitas como Google Acadêmico, com critérios de inclusão e exclusão para seleção das publicações. Das 109 publicações encontradas, 22 foram criteriosamente selecionadas para análise sob a ótica da dinâmica dos processos de implementação e governança de IG no Brasil. Observou-se que as redes colaborativas para condução dos processos de implementação e governança de IG foram estruturadas com dinâmicas diferentes em cada território, resultado de esforços e articulações realizadas por diferentes instituições brasileiras.

Abstract In Brazil, collaborative support networks have been structured to conduct the process of recognition of Geographical Indication (GI) together with the National Institute of Industrial Property. The objective of the present work was to outline a literature review on the implementation process and governance of GIs in the country for a better understanding of this scenario. The methodology was based on research in the journals of the Higher Education Personnel Improvement Commission and free databases such as Google Scholar, with inclusion and exclusion criteria for selecting publications. Of the 109 publications found, 22 were carefully selected for analysis from the perspective of the dynamics of GI implementation and governance processes in Brazil. It was observed that the collaborative networks to conduct the GI implementation and governance processes were structured with different dynamics in each territory, resulting from efforts and coordination carried out by different Brazilian institutions.

Resumen En Brasil, se han estructurado redes de apoyo colaborativo para realizar el proceso de reconocimiento de la Indicación Geográfica (IG), junto con el Instituto Nacional de Propiedad Industrial. El objetivo del presente trabajo fue esbozar una revisión bibliográfica sobre el proceso de implementación y gobernanza de las IG en el país para una mejor comprensión de este escenario. La metodología se basó en investigaciones en las revistas de la Comisión de Mejoramiento del Personal de Educación Superior y en bases de datos gratuitas como Google Scholar, con criterios de inclusión y exclusión para la selección de publicaciones. De las 109 publicaciones encontradas, 22 fueron cuidadosamente seleccionadas para el análisis desde la perspectiva de la dinámica de los procesos de implementación y gobernanza de las IG en Brasil. Se observó que las redes colaborativas para conducir los procesos de implementación y gobernanza de la IG se estructuraron con dinámicas diferentes en cada territorio, resultado de esfuerzos y articulaciones realizadas por diferentes instituciones brasileñas.

The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using the following techniques: simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by the solid-phase microextraction technique. The volatile compounds were identified in a system of high resolution gas chromatography system coupled with mass spectrometry using a polyethylene glycol polar capillary column as stationary phase. The pineapple residues constituted mostly of esters (35%), followed by ketones (26%), alcohols (18%), aldehydes (9%), acids (3%) and other compounds (9%). Odor-active volatile compounds were mainly identified in the distillate obtained using hydrodistillation by passing nitrogen gas, namely decanal, ethyl octanoate, acetic acid, 1-hexanol, and ketones such as γ-hexalactone, γ-octalactone, δ-octalactone, γ-decalactone, and γ-dodecalactone. This suggests that the use of an inert gas and lower temperatures helped maintain higher amounts of flavor compounds. These data indicate that pineapple processing residue contained important volatile compounds which can be extracted and used as aroma enhancing products and have high potential for the production of value-added natural essences.