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Registro Completo |
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
21/10/1999 |
Data da última atualização: |
21/10/1999 |
Autoria: |
LATHAM, R. P. |
Título: |
The geography of Oklahoma timber values: techniques for quantification. |
Ano de publicação: |
1982 |
Fonte/Imprenta: |
Stillwater: Oklahoma State University, 1982. |
Páginas: |
11p. |
Série: |
(Research Report P-819). |
Idioma: |
Inglês |
Palavras-Chave: |
Quantificacao. |
Thesagro: |
Madeira. |
Thesaurus Nal: |
Oklahoma. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00441nam a2200157 a 4500 001 1292583 005 1999-10-21 008 1982 bl uuuu u0uu1 u #d 100 1 $aLATHAM, R. P. 245 $aThe geography of Oklahoma timber values$btechniques for quantification. 260 $aStillwater: Oklahoma State University$c1982 300 $a11p. 490 $a(Research Report P-819). 650 $aOklahoma 650 $aMadeira 653 $aQuantificacao
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
06/10/2017 |
Data da última atualização: |
23/05/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. |
Afiliação: |
Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil; Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. |
Título: |
Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Chemistry, v. 243, p. 103-117, 2018. [online] |
Idioma: |
Inglês |
Conteúdo: |
For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. |
Palavras-Chave: |
Chromatography analyses; GC-O; HS-SPME-GC × GC/TOFM; HS-SPME-GC ×GC/TOFMS; QDA; Vine management; Wine aroma. |
Thesagro: |
Uva. |
Thesaurus NAL: |
Canopy; Grapes; Volatile compounds. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/164739/1/Food-Chemistry-243-2018-103117-Nicolli.pdf
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Marc: |
LEADER 01941naa a2200325 a 4500 001 2076841 005 2019-05-23 008 2018 bl uuuu u00u1 u #d 100 1 $aNICOLLI, K. P. 245 $aSensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma$h[electronic resource] 260 $c2018 520 $aFor the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. 650 $aCanopy 650 $aGrapes 650 $aVolatile compounds 650 $aUva 653 $aChromatography analyses 653 $aGC-O 653 $aHS-SPME-GC × GC/TOFM 653 $aHS-SPME-GC ×GC/TOFMS 653 $aQDA 653 $aVine management 653 $aWine aroma 700 1 $aBIASOTO, A. C. T. 700 1 $aSOUZA-SILVA, E. A. 700 1 $aGUERRA, C. C. 700 1 $aSANTOS, H. P. dos 700 1 $aWELKE, J. E. 700 1 $aZINI, C. A. 773 $tFood Chemistry$gv. 243, p. 103-117, 2018. [online]
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