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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
12/06/2020 |
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Data da última atualização: |
14/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARBARÁ, J. A.; NICOLLI, K, P.; SILVA, E. A. S.; BIASOTO, A. C. T.; WELKE, J. E.; ZINI, C. A. |
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Afiliação: |
Janaína Aith Barbará; Karine Primieri Nicolli; Érica Aparecida Souza Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Juliane Elisa Welke; Cláudia Alcaraz Zini. |
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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. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Chemistry, v. 308, 2020. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2019.125552 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Compostos volateis; Olfatometria; Uva Syrah; Vinho tropical. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus Nal: |
Grapes; Wine grapes. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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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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Registro original: |
Embrapa Semiárido (CPATSA) |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Cerrados. Para informações adicionais entre em contato com cpac.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
04/01/2017 |
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Data da última atualização: |
23/02/2017 |
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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: |
BOMTEMPO, L. L.; COSTA, A. M.; LIMA, H. C. de; ENGESETH, N.; GLORIA, M. B. A. |
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Afiliação: |
LARISSA L. BOMTEMPO, UFMG; ANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; NICKI ENGESETH, UNIVERSITY OF ILLINOIS; MARIA BEATRIZ A. GLORIA, UFMG; UNIVERSITY OF ILLINOIS. |
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Título: |
Bioactive amines in Passiflora are affected by species and fruit development. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Research International, v. 89, n. 1, p. 733-738, November 2016. |
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DOI: |
http://dx.doi.org/10.1016/j.foodres.2016.09.028 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Bioactive amines were determined in selected passion fruit species and throughout fruit development. The same amines (spermine, spermidine, agmatine, putrescine and tryptamine) were found in four Passiflora species (2008?2010 growing seasons) at different concentrations: P. alata had higher polyamines (spermine + spermidine, 8.41 mg/100 g); P. setacea and P. nitida had higher putrescine (> 7.0 mg/100 g); and P. setacea had higher agmatine contents (1.37 mg/100 g) compared to the others. The indolamine tryptamine was present at low concentrations in all species (~ 0.05 mg/100 g). P. nitida and P. alata had the highest soluble solids (~ 18°Brix); P. edulis had the lowest pH (2.97) and P. nitida the highest pH (4.19). Throughout P. setacea fruit development, the concentrations of spermidine, putrescine and agmatine decreased; spermine contents did not change; and pH decreased. Fruit shelf life and some of the health promoting properties of Passiflora and their synthesis are modulated by species. |
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Palavras-Chave: |
Agmatina; Amadurecimento; Espermidina; Passion fruit; Spermina; Triptamina. |
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Thesagro: |
Maracujá. |
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Thesaurus NAL: |
Agmatine; Ripening; Spermine; Tryptamine. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01899naa a2200313 a 4500
001 2059860
005 2017-02-23
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.foodres.2016.09.028$2DOI
100 1 $aBOMTEMPO, L. L.
245 $aBioactive amines in Passiflora are affected by species and fruit development.$h[electronic resource]
260 $c2016
520 $aAbstract: Bioactive amines were determined in selected passion fruit species and throughout fruit development. The same amines (spermine, spermidine, agmatine, putrescine and tryptamine) were found in four Passiflora species (2008?2010 growing seasons) at different concentrations: P. alata had higher polyamines (spermine + spermidine, 8.41 mg/100 g); P. setacea and P. nitida had higher putrescine (> 7.0 mg/100 g); and P. setacea had higher agmatine contents (1.37 mg/100 g) compared to the others. The indolamine tryptamine was present at low concentrations in all species (~ 0.05 mg/100 g). P. nitida and P. alata had the highest soluble solids (~ 18°Brix); P. edulis had the lowest pH (2.97) and P. nitida the highest pH (4.19). Throughout P. setacea fruit development, the concentrations of spermidine, putrescine and agmatine decreased; spermine contents did not change; and pH decreased. Fruit shelf life and some of the health promoting properties of Passiflora and their synthesis are modulated by species.
650 $aAgmatine
650 $aRipening
650 $aSpermine
650 $aTryptamine
650 $aMaracujá
653 $aAgmatina
653 $aAmadurecimento
653 $aEspermidina
653 $aPassion fruit
653 $aSpermina
653 $aTriptamina
700 1 $aCOSTA, A. M.
700 1 $aLIMA, H. C. de
700 1 $aENGESETH, N.
700 1 $aGLORIA, M. B. A.
773 $tFood Research International$gv. 89, n. 1, p. 733-738, November 2016.
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