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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/04/2014 |
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Data da última atualização: |
24/10/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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 |
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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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Registro original: |
Embrapa Florestas (CNPF) |
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Origem |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
10/02/2017 |
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Data da última atualização: |
08/03/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MIELE, A. |
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Afiliação: |
ALBERTO MIELE, CNPUV. |
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Título: |
Composition of isabel grapes produced according to the conventional and organic systems. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
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, Poster 2016-1062, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
There is an increasing demand for organic grapes by the grape juice industry of Serra Gaúcha, the southernmost and most important Brazilian viticultural region. It is a humid and hot region during the summer time, climatic conditions that promot e the development of diseases caused by a series of fungi species, such as anthracnose, downy mildew, Botrytis and grape ripe rot. To control these diseases, and other problems caused by insects, growers apply fungicides and insecticides on the grapevines, which can result in residues on grapes and in grape juices. In addition, it is necessary to emphasize the impact to the environment ? air, soil, and groundwater contamination, − and to the human being. |
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Palavras-Chave: |
Região vitivinícola; Serra gaúcha; Suco de uva; Uva orgânica; Vitivinicola. |
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Thesagro: |
Suco; Uva. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/155340/1/39OIV2016-1062.pdf
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Marc: |
LEADER 01472nam a2200193 a 4500
001 2063581
005 2019-03-08
008 2016 bl uuuu u00u1 u #d
100 1 $aMIELE, A.
245 $aComposition of isabel grapes produced according to the conventional and organic systems.$h[electronic resource]
260 $aIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, Poster 2016-1062$c2016
520 $aThere is an increasing demand for organic grapes by the grape juice industry of Serra Gaúcha, the southernmost and most important Brazilian viticultural region. It is a humid and hot region during the summer time, climatic conditions that promot e the development of diseases caused by a series of fungi species, such as anthracnose, downy mildew, Botrytis and grape ripe rot. To control these diseases, and other problems caused by insects, growers apply fungicides and insecticides on the grapevines, which can result in residues on grapes and in grape juices. In addition, it is necessary to emphasize the impact to the environment ? air, soil, and groundwater contamination, − and to the human being.
650 $aSuco
650 $aUva
653 $aRegião vitivinícola
653 $aSerra gaúcha
653 $aSuco de uva
653 $aUva orgânica
653 $aVitivinicola
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Classificação |
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