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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
27/11/2017 |
Data da última atualização: |
27/11/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
JESUS, C. C. de; GONZÁLEZ, P. L. R.; TOLEDO, P. de F.; HARAKAVA, R.; TASSIRA, A.; BURILLE, F.; OLIVEIRA, S. S.; SANTOS FILHO, H. P.; KITAJIMA, E. W.; ASTUA, J. de F. |
Afiliação: |
CAMILA CHABI DE JESUS; PEDRO LUIS RAMOS GONZÁLEZ; PATRICIA DE FARIA TOLEDO; RICARDO HARAKAVA; ALINE TASSIRA; FAEL BURILLE; SUZINEI SILVA OLIVEIRA; HERMES PEIXOTO SANTOS FILHO, CNPMF; ELLIOT WATANABE KITAJIMA; JULIANA DE FREITAS ASTUA, CNPMF. |
Título: |
First report of passion fruit green spot virus in the state of Mato Grosso, Brazil. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE VIROLOGIA, 28.; ENCONTRO DE VIROLOGIA DO MERCOSUL, 12., 2017, Belo Horizonte. Trabalho pôsteres... Brasília: SBV, 2017. |
Idioma: |
Inglês |
Palavras-Chave: |
Passion fruit. |
Thesagro: |
Fruta cítrica; Maracujá; Praga de planta. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/167525/1/abstracts-Virology.pdf
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Marc: |
LEADER 00847nam a2200253 a 4500 001 2080769 005 2017-11-27 008 2017 bl uuuu u00u1 u #d 100 1 $aJESUS, C. C. de 245 $aFirst report of passion fruit green spot virus in the state of Mato Grosso, Brazil.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE VIROLOGIA, 28.; ENCONTRO DE VIROLOGIA DO MERCOSUL, 12., 2017, Belo Horizonte. Trabalho pôsteres... Brasília: SBV$c2017 650 $aFruta cítrica 650 $aMaracujá 650 $aPraga de planta 653 $aPassion fruit 700 1 $aGONZÁLEZ, P. L. R. 700 1 $aTOLEDO, P. de F. 700 1 $aHARAKAVA, R. 700 1 $aTASSIRA, A. 700 1 $aBURILLE, F. 700 1 $aOLIVEIRA, S. S. 700 1 $aSANTOS FILHO, H. P. 700 1 $aKITAJIMA, E. W. 700 1 $aASTUA, J. de F.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
12/06/2020 |
Data da última atualização: |
14/06/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
BARBARÁ, J. A.; NICOLLI, K, P.; SILVA, E. A. S.; BIASOTO, A. C. T.; WELKE, J. E.; ZINI, C. A. |
Afiliação: |
Janaína Aith Barbará; Karine Primieri Nicolli; Érica Aparecida Souza Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Juliane Elisa Welke; Cláudia Alcaraz Zini. |
Título: |
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Chemistry, v. 308, 2020. |
DOI: |
https://doi.org/10.1016/j.foodchem.2019.125552 |
Idioma: |
Inglês |
Conteúdo: |
The influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds. |
Palavras-Chave: |
Compostos volateis; Olfatometria; Uva Syrah; Vinho tropical. |
Thesagro: |
Uva; Vinho. |
Thesaurus NAL: |
Grapes; Wine grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 01911naa a2200289 a 4500 001 2123261 005 2020-06-14 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.125552$2DOI 100 1 $aBARBARÁ, J. A. 245 $aVolatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.$h[electronic resource] 260 $c2020 520 $aThe influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds. 650 $aGrapes 650 $aWine grapes 650 $aUva 650 $aVinho 653 $aCompostos volateis 653 $aOlfatometria 653 $aUva Syrah 653 $aVinho tropical 700 1 $aNICOLLI, K, P. 700 1 $aSILVA, E. A. S. 700 1 $aBIASOTO, A. C. T. 700 1 $aWELKE, J. E. 700 1 $aZINI, C. A. 773 $tFood Chemistry$gv. 308, 2020.
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