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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
24/06/2016 |
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Data da última atualização: |
04/11/2016 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
SANTOS, S. A.; SILVA, L. A. C. da; PAULA, A. C. da C. S. de; CRISPIM, S. M. A.; GARCIA, J. B. |
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Afiliação: |
SANDRA APARECIDA SANTOS, CPAP; LAURA APARECIDA CARVALHO DA SILVA; ANA CAROLINE DA CUNHA SOARES DE PAULA; SANDRA MARA ARAUJO CRISPIM, CPAP; JOAO BATISTA GARCIA, CPAP. |
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Título: |
Uso do ambiente e hábito alimentar. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: SANTOS, S. A.; SALIS, S. M. de; COMASTRI FILHO, J. A. (Ed.). Cavalo pantaneiro: rústico por natureza. Brasília, DF: Embrapa, 2016. p. 313-345. |
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Idioma: |
Português |
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Conteúdo: |
Os cavalos têm hábito de pastejo seletivo e ajustam seu comportamento à disponibilidade e à distribuição espacial das forrageiras preferidas. |
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Palavras-Chave: |
Alimentação animal; Cavalo Pantaneiro. |
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Thesagro: |
Cavalo. |
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Thesaurus Nal: |
Animal nutrition; Horses. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 00845naa a2200229 a 4500
001 2047880
005 2016-11-04
008 2016 bl uuuu u00u1 u #d
100 1 $aSANTOS, S. A.
245 $aUso do ambiente e hábito alimentar.
260 $c2016
520 $aOs cavalos têm hábito de pastejo seletivo e ajustam seu comportamento à disponibilidade e à distribuição espacial das forrageiras preferidas.
650 $aAnimal nutrition
650 $aHorses
650 $aCavalo
653 $aAlimentação animal
653 $aCavalo Pantaneiro
700 1 $aSILVA, L. A. C. da
700 1 $aPAULA, A. C. da C. S. de
700 1 $aCRISPIM, S. M. A.
700 1 $aGARCIA, J. B.
773 $tIn: SANTOS, S. A.; SALIS, S. M. de; COMASTRI FILHO, J. A. (Ed.). Cavalo pantaneiro: rústico por natureza. Brasília, DF: Embrapa, 2016. p. 313-345.
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Registro original: |
Embrapa Pantanal (CPAP) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
27/08/2014 |
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Data da última atualização: |
02/04/2019 |
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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: |
WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. |
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Afiliação: |
Juliane Elisa Welke; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini. |
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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: |
Português |
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Notas: |
DOI 10.1016/j.foodres.2014.02.002 |
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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; Odor activity value; Relative odor contribution. |
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Thesagro: |
Aroma; Cromatografia gasosa; Vinho. |
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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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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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