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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
28/05/2018 |
Data da última atualização: |
29/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CRUCELLO, J.; MIRON, L. F. O.; FERREIRA, V. H. C.; NAN, H.; MARQUES, M. O. M.; RITSCHEL, P. S.; ZANUS, M. C.; ANDERSON, J. L.; POPPI, R. J.; HANTAO, L. W. |
Afiliação: |
Juliana Crucello, Institute of Chemistry, Universidade Estadual de Campinas, 270 Monteiro Lobato, Campinas, SP 13083-970, Brazil; Luiz F. O. Miron, Institute of Chemistry, Universidade Estadual de Campinas, 270 Monteiro Lobato, Campinas, SP 13083-970, Brazil; Victor H. C. Ferreira, Institute of Chemistry, Universidade Estadual de Campinas, 270 Monteiro Lobato, Campinas, SP 13083-970, Brazil; He Nan, Department of Chemistry, Iowa State University, Ames, IA 50011, USA; Marcia O. M. Marques, Agronomic Institute of Campinas, Campinas, SP 13012-970, Brazil; PATRICIA SILVA RITSCHEL, CNPUV; MAURO CELSO ZANUS, CNPUV; Jared L. Anderson, Department of Chemistry, Iowa State University, Ames, IA 50011, USA; Ronei J. Poppi, National Institute of Science and Technology in Bioanalytics (INCTBio), Campinas, SP 13083-970, Brazil; Leandro W. Hantao, Institute of Chemistry, Universidade Estadual de Campinas, 270 Monteiro Lobato, Campinas, SP 13083-970, Brazil. |
Título: |
Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Analytical and Bioanalytical Chemistry, online, May 2018. |
DOI: |
https://doi.org/10.1007/s00216-018-1134-3 |
Idioma: |
Inglês |
Conteúdo: |
In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. The structurally tuned SPME coatings were compared to the commercial SPME phases, namely poly(acrylate) (PA) and divinylbenzene/carboxen/poly(dimethylsiloxane) (DVB/CAR/PDMS). The separation, detection and identification of the aroma profileswere obtained using comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-MS). The best performing PIL-based SPME fiber, namely 1-hexadecyl-3-vinylimidazolium bis[(trifluoromethyl)sulfonyl]imide with 1,12-di(3-vinylimidazolium)dodecane dibis[(trifluoromethyl)sulfonyl]imide incorporated cross-linker supported on an elastic nitinol wire, exhibited superior performance to DVB/CAR/PDMS regarding the average number of extracted peaks and extracted more polar analytes providing additional insight into the aroma profile of ?BRS Magna? wines. Four batches of wine were evaluated, namely ?Isabella? and ?BRS Magna? vintages 2015 and 2016, using highly selective PIL-based SPME coatings and enabled the detection of 350+ peaks. Furthermore, this is the first report evaluating the aroma of ?BRS Magna? wines. A hybrid approach that combined pixel-based Fisher ratio and peak table-based data comparison was used for data handling. This proof-of-concept experiment provided reliable and statistically valid distinction of wines that may guide regulation agencies to create high sample throughput protocols to screen wines exported by Brazilian vintners. MenosIn this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. The structurally tuned SPME coatings were compared to the commercial SPME phases, namely poly(acrylate) (PA) and divinylbenzene/carboxen/poly(dimethylsiloxane) (DVB/CAR/PDMS). The separation, detection and identification of the aroma profileswere obtained using comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-MS). The best performing PIL-based SPME fiber, namely 1-hexadecyl-3-vinylimidazolium bis[(trifluoromethyl)sulfonyl]imide with 1,12-di(3-vinylimidazolium)dodecane dibis[(trifluoromethyl)sulfonyl]imide incorporated cross-linker supported on an elastic nitinol wire, exhibited superior performance to DVB/CAR/PDMS regarding the average number o... Mostrar Tudo |
Palavras-Chave: |
Flavor and aroma; Foodomics; Sensomics. |
Thesaurus Nal: |
Biomarkers; Food chemistry. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/177777/1/Crucello-et-al-2018-Analytical-and-Bioanalytical-Chemistry.pdf
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Marc: |
LEADER 03159naa a2200301 a 4500 001 2092008 005 2019-04-29 008 2018 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s00216-018-1134-3$2DOI 100 1 $aCRUCELLO, J. 245 $aCharacterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings.$h[electronic resource] 260 $c2018 520 $aIn this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase microextraction (HS-SPME), including samples from ?Isabella? and ?BRS Magna? cultivars?the latter was recently introduced by the Brazilian Agricultural Research Corporation ? National Grape & Wine Research Center. The structurally tuned SPME coatings were compared to the commercial SPME phases, namely poly(acrylate) (PA) and divinylbenzene/carboxen/poly(dimethylsiloxane) (DVB/CAR/PDMS). The separation, detection and identification of the aroma profileswere obtained using comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-MS). The best performing PIL-based SPME fiber, namely 1-hexadecyl-3-vinylimidazolium bis[(trifluoromethyl)sulfonyl]imide with 1,12-di(3-vinylimidazolium)dodecane dibis[(trifluoromethyl)sulfonyl]imide incorporated cross-linker supported on an elastic nitinol wire, exhibited superior performance to DVB/CAR/PDMS regarding the average number of extracted peaks and extracted more polar analytes providing additional insight into the aroma profile of ?BRS Magna? wines. Four batches of wine were evaluated, namely ?Isabella? and ?BRS Magna? vintages 2015 and 2016, using highly selective PIL-based SPME coatings and enabled the detection of 350+ peaks. Furthermore, this is the first report evaluating the aroma of ?BRS Magna? wines. A hybrid approach that combined pixel-based Fisher ratio and peak table-based data comparison was used for data handling. This proof-of-concept experiment provided reliable and statistically valid distinction of wines that may guide regulation agencies to create high sample throughput protocols to screen wines exported by Brazilian vintners. 650 $aBiomarkers 650 $aFood chemistry 653 $aFlavor and aroma 653 $aFoodomics 653 $aSensomics 700 1 $aMIRON, L. F. O. 700 1 $aFERREIRA, V. H. C. 700 1 $aNAN, H. 700 1 $aMARQUES, M. O. M. 700 1 $aRITSCHEL, P. S. 700 1 $aZANUS, M. C. 700 1 $aANDERSON, J. L. 700 1 $aPOPPI, R. J. 700 1 $aHANTAO, L. W. 773 $tAnalytical and Bioanalytical Chemistry, online, May 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
04/01/2019 |
Data da última atualização: |
27/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 5 |
Autoria: |
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. |
Afiliação: |
Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Maria do Socorro Silva Linhares, Graduate Program in Food Science and Technology (PROCTA), Campus Aracaju, Federal University of Sergipe, CEP 49100-000 Sergipe, SE, Brazil; silvinhalinhares2010@hotmail.com; Maria da Conceição Prudêncio Dutra, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); antonioenologia@gmail.com (A.M.d.S.N.); maria.cp.dutra@gmail.com (M.d.C.P.D.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV. |
Título: |
Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Beverages, v. 4, n. 89, p. 1-13, 2018. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control MenosThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were sta... Mostrar Tudo |
Palavras-Chave: |
Bottle color; Composto fenologico; Espumante Vinhos Moscatel; Syrah Red; Vitis vinifera L. |
Thesagro: |
Controle de Qualidade; Uva. |
Thesaurus NAL: |
Quality control; Shelf life. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189789/1/beverages-04-00089.pdf
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Marc: |
LEADER 02515naa a2200289 a 4500 001 2103057 005 2019-04-27 008 2018 bl uuuu u00u1 u #d 100 1 $aSOUZA, J. F. de 245 $aEvolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors.$h[electronic resource] 260 $c2018 520 $aThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control 650 $aQuality control 650 $aShelf life 650 $aControle de Qualidade 650 $aUva 653 $aBottle color 653 $aComposto fenologico 653 $aEspumante Vinhos Moscatel 653 $aSyrah Red 653 $aVitis vinifera L 700 1 $aNASCIMENTO, A. M. de S. 700 1 $aLINHARES, M. do S. S. 700 1 $aDUTRA, M. da C. P. 700 1 $aLIMA, M. dos S. 700 1 $aPEREIRA, G. E. 773 $tBeverages$gv. 4, n. 89, p. 1-13, 2018.
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