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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
21/01/2025 |
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Data da última atualização: |
21/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
WELKE, J. E.; HERNANDES, K. C.; LAGO, L. O.; SILVEIRA, R. D.; BIASOTO, A. C. T.; ZINI, C. A. |
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Afiliação: |
JULIANE ELISA WELKE, , UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; KAROLINA CARDOSO HERNANDES, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; LAURA OLIVEIRA LAGO, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RAFAELA DIOGO SILVEIRA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; ALINE TELLES BIASOTO MARQUES, CNPMA; CLAUDIA ALCARAZ ZINI, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL. |
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Título: |
Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Chromatography A, v. 1734, article 465264, 2024. |
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ISSN: |
0021-9673 |
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DOI: |
https://doi.org/10.1016/j.chroma.2024.465264 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics. |
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Palavras-Chave: |
Quantitative descriptive analysis; Rate all that apply; Volatilomics. |
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Thesagro: |
Análise Organoléptica; Aroma; Cromatografia Gasosa; Espectrometria; Odor; Vinho. |
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Thesaurus Nal: |
gas chromatography-mass spectrometry; Sensory evaluation; Sensory properties; Wines. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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024 7 $ahttps://doi.org/10.1016/j.chroma.2024.465264$2DOI
100 1 $aWELKE, J. E.
245 $aFlavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques.$h[electronic resource]
260 $c2024
520 $aAbstract: Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.
650 $agas chromatography-mass spectrometry
650 $aSensory evaluation
650 $aSensory properties
650 $aWines
650 $aAnálise Organoléptica
650 $aAroma
650 $aCromatografia Gasosa
650 $aEspectrometria
650 $aOdor
650 $aVinho
653 $aQuantitative descriptive analysis
653 $aRate all that apply
653 $aVolatilomics
700 1 $aHERNANDES, K. C.
700 1 $aLAGO, L. O.
700 1 $aSILVEIRA, R. D.
700 1 $aBIASOTO, A. C. T.
700 1 $aZINI, C. A.
773 $tJournal of Chromatography A$gv. 1734, article 465264, 2024.
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