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| Registros recuperados : 24 | |
| 7. |  | WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. p. 205| Biblioteca(s): Embrapa Florestas; Embrapa Uva e Vinho. |
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| 10. | | WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A. Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. p. 73| Biblioteca(s): Embrapa Uva e Vinho. |
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| 12. | | BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E. Characterization of risk exposure to carbonyl and furan compounds through wine consumption. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 13. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A. Influence of vineyard managements on aroma of Merlot wines. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 14. | | LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E. Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 15. | | LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. Evaluation of toxic compounds produced during the elaboration of Syrah wines. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 16. | | LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. Simultaneous determination of toxic compounds produced during fermentation of wine. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 17. | | WELKE, J. E.; HERNANDES, K. C.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A. Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis. Journal of Separation Science, v. 44, n. 1, p. 135-168, 2021.| Biblioteca(s): Embrapa Semiárido. |
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| 19. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha. Journal Brazilian Chemical Society, v. 31, n. 6, p. 1110-1124, 2020.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 20. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of Cabernet Sauvignon wines of Campanha Gaúcha: supplementary information. Journal of the Brazilian Chemical Society, v. 31, 2020. Supplement.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 24 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/04/2014 |
|
Data da última atualização: |
24/10/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
WELKE, J. E.; ZANUS, M.; LAZZAROTTO, M.; ZINI, C. A. |
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Afiliação: |
Juliane Elisa Welke, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini, UFRGS. |
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Título: |
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Research International, v. 59, p. 85-99, 2014. |
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Idioma: |
Inglês |
|
Conteúdo: |
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001 ?g L?1 (ethyl isovalerate and hexanoic acid) to 2.554 ?g L?1 (ethyl 3-hydroxybutanoate), LOQ from 0.003 ?g L?1 (ethyl isovalerate and hexanoic acid) to 7.582 ?g L?1 (ethyl 3-hydroxybutanoate). |
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Palavras-Chave: |
Chardonnay; Cromatografia gasosa bidimensional; Wine flavour. |
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Thesagro: |
Aroma; Vinho. |
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Thesaurus NAL: |
comprehensive two-dimensional gas chromatography. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/101027/1/2014-API-QuantitativeAnalysis.pdf
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|
Marc: |
LEADER 02242naa a2200229 a 4500
001 1984474
005 2018-10-24
008 2014 bl uuuu u00u1 u #d
100 1 $aWELKE, J. E.
245 $aQuantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.$h[electronic resource]
260 $c2014
520 $aThe quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001 ?g L?1 (ethyl isovalerate and hexanoic acid) to 2.554 ?g L?1 (ethyl 3-hydroxybutanoate), LOQ from 0.003 ?g L?1 (ethyl isovalerate and hexanoic acid) to 7.582 ?g L?1 (ethyl 3-hydroxybutanoate).
650 $acomprehensive two-dimensional gas chromatography
650 $aAroma
650 $aVinho
653 $aChardonnay
653 $aCromatografia gasosa bidimensional
653 $aWine flavour
700 1 $aZANUS, M.
700 1 $aLAZZAROTTO, M.
700 1 $aZINI, C. A.
773 $tFood Research International$gv. 59, p. 85-99, 2014.
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Embrapa Florestas (CNPF) |
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