Data/hora: 01/06/2024 03:14:34

Biblioteca(s): | Embrapa Florestas.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 10/12/2014
Data da última atualização: | 18/02/2015
Autoria: | WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; PULGATI, F. H.; ZINI, C. A.
Afiliação: | JULIANE ELISA WELKE, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; FERNANDO HEPP PULGATI, UFRGS; CLÁUDIA ALCARAZ ZINI, UFRGS.
Título: | Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.
Ano de publicação: | 2014
Fonte/Imprenta: | Food Chemistry, v. 164, p. 427-437, 2014.
Idioma: | Inglês
Conteúdo: | The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with timeof- flight mass spectrometry detection (GC GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC GC/TOFMS performance.
Palavras-Chave: | Composto volátil.
Thesagro: | Vinho.
Categoria do assunto: | --
Registro original: | Embrapa Florestas (CNPF)
Exemplares: | CNPF - (53079-1) - UPC - AP - DD -  -  -  - DIS