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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
26/09/2008 |
Data da última atualização: |
29/09/2008 |
Autoria: |
Embrapa Clima Temperado. |
Título: |
Arroz irrigado: recomendações técnicas da pesquisa para o sul do Brasil. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
Pelotas: Embrapa Clima Temperado/IRGA/EPAGRI, 1999. |
Páginas: |
124 p. |
Série: |
(Embrapa Clima Temperado. Documentos, 57). |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Recomendações; Região Sul. |
Thesagro: |
Arroz Irrigado. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00518nam a2200169 a 4500 001 1027168 005 2008-09-29 008 1999 bl uuuu 00u1 u #d 100 1 $aEmbrapa Clima Temperado. 245 $aArroz irrigado$brecomendações técnicas da pesquisa para o sul do Brasil. 260 $aPelotas: Embrapa Clima Temperado/IRGA/EPAGRI$c1999 300 $a124 p. 490 $a(Embrapa Clima Temperado. Documentos, 57). 650 $aArroz Irrigado 653 $aBrasil 653 $aRecomendações 653 $aRegião Sul
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Embrapa Instrumentação (CNPDIA) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
27/08/2014 |
Data da última atualização: |
02/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. |
Afiliação: |
Juliane Elisa Welke; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini. |
Título: |
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Food Research International, v. 59, p. 85-99, 2014. |
Idioma: |
Português |
Notas: |
DOI 10.1016/j.foodres.2014.02.002 |
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). |
Palavras-Chave: |
Chardonnay; Odor activity value; Relative odor contribution. |
Thesagro: |
Aroma; Cromatografia gasosa; Vinho. |
Categoria do assunto: |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/107375/1/Welke2014-Aroma-Chardonnay.pdf
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Marc: |
LEADER 02266naa a2200241 a 4500 001 1993557 005 2019-04-02 008 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 500 $aDOI 10.1016/j.foodres.2014.02.002 520 $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 $aAroma 650 $aCromatografia gasosa 650 $aVinho 653 $aChardonnay 653 $aOdor activity value 653 $aRelative odor contribution 700 1 $aZANUS, M. C. 700 1 $aLAZZAROTTO, M. 700 1 $aZINI, C. A. 773 $tFood Research International$gv. 59, p. 85-99, 2014.
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