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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
12/02/2021 |
Data da última atualização: |
18/02/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
WELKE, J. E.; HERNANDES, K. C.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A. |
Afiliação: |
Juliane Elisa Welke; Karolina Cardoso Hernandes; Karine Primieri Nicolli; Janaína Aith Barbará; ALINE TELLES BIASOTO MARQUES, CPATSA; Claudia Alcaraz Zini. |
Título: |
Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Separation Science, v. 44, n. 1, p. 135-168, 2021. |
Idioma: |
Inglês |
Conteúdo: |
The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one-dimensional gas chromatography or multidimensional gas chromatography, including heart-cut gas chromatography and comprehensive two-dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor-active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor-active compounds such as one-dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two-dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed. MenosThe human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one-dimensional gas chromatography or multidimensional gas chromatography, including heart-cut gas chromatography and comprehensive two-dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor-active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor-active compounds such as one-dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two-dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also disc... Mostrar Tudo |
Palavras-Chave: |
Aroma do vinho; Cromatografia multidimensional; Métodos olfatométricos. |
Thesagro: |
Cromatografia Gasosa; Odor; Sabor; Uva; Vinho; Vitis Vinifera. |
Thesaurus Nal: |
Flavor; Gas chromatography; Grapes; Wines. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02469naa a2200337 a 4500 001 2130025 005 2021-02-18 008 2021 bl uuuu u00u1 u #d 100 1 $aWELKE, J. E. 245 $aRole of gas chromatography and olfactometry to understand the wine aroma$bAchievements denoted by multidimensional analysis.$h[electronic resource] 260 $c2021 520 $aThe human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one-dimensional gas chromatography or multidimensional gas chromatography, including heart-cut gas chromatography and comprehensive two-dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor-active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor-active compounds such as one-dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two-dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed. 650 $aFlavor 650 $aGas chromatography 650 $aGrapes 650 $aWines 650 $aCromatografia Gasosa 650 $aOdor 650 $aSabor 650 $aUva 650 $aVinho 650 $aVitis Vinifera 653 $aAroma do vinho 653 $aCromatografia multidimensional 653 $aMétodos olfatométricos 700 1 $aHERNANDES, K. C. 700 1 $aNICOLLI, K. P. 700 1 $aBARBARÁ, J. A. 700 1 $aBIASOTO, A. C. T. 700 1 $aZINI, C. A. 773 $tJournal of Separation Science$gv. 44, n. 1, p. 135-168, 2021.
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Embrapa Semiárido (CPATSA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
14/01/2013 |
Data da última atualização: |
29/01/2013 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, S. X. B.; LOPES, A. C.; SANTOS, J. F.; SANT'ANNA, Y. P.; VELAME, K. V. C.; ANDRADE, E. C. de. |
Afiliação: |
SUELY XAVIER BRITO SILVA, ADAB; A. C. LOPES, ADAB; JUMARA FERNANDES SANTOS, ADAB; YGOR PEREIRA SANT'ANNA, ADAB; KARINNA VIEIRA CHIACHIO VELAME, FAPESB; EDUARDO CHUMBINHO DE ANDRADE, SRI. |
Título: |
Monitoramento de eventual invasão de Candidatus Liberibacter SP. na Chapada Diamantina e Oeste Baiano. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
In: CONFERÊNCIA, 3., 2012, Salvador. Defesa agropecuária responsabilidade compartilhada: Livro de resumos. Salvador: Sociedade Brasileira de Defesa Agropecuária e a Sociedade de Medicina Veterinária da Bahia; SEAGRI; ADAB, 2012. Documento eletrônico. |
Idioma: |
Português |
Conteúdo: |
O huanglongbing (HLB) é a praga mais destrutiva da citricultura mundial. No Brasil, o primeiro relato foi em 2004 no Estado de São Paulo, tendo se expandido para os Estados de Minas Gerais e Paraná. |
Palavras-Chave: |
HLB. |
Thesagro: |
Praga de Planta. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01004nam a2200193 a 4500 001 1945000 005 2013-01-29 008 2012 bl uuuu u00u1 u #d 100 1 $aSILVA, S. X. B. 245 $aMonitoramento de eventual invasão de Candidatus Liberibacter SP. na Chapada Diamantina e Oeste Baiano.$h[electronic resource] 260 $aIn: CONFERÊNCIA, 3., 2012, Salvador. Defesa agropecuária responsabilidade compartilhada: Livro de resumos. Salvador: Sociedade Brasileira de Defesa Agropecuária e a Sociedade de Medicina Veterinária da Bahia; SEAGRI; ADAB, 2012. Documento eletrônico.$c2012 520 $aO huanglongbing (HLB) é a praga mais destrutiva da citricultura mundial. No Brasil, o primeiro relato foi em 2004 no Estado de São Paulo, tendo se expandido para os Estados de Minas Gerais e Paraná. 650 $aPraga de Planta 653 $aHLB 700 1 $aLOPES, A. C. 700 1 $aSANTOS, J. F. 700 1 $aSANT'ANNA, Y. P. 700 1 $aVELAME, K. V. C. 700 1 $aANDRADE, E. C. de
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