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Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
03/08/2006 |
Data da última atualização: |
03/08/2006 |
Autoria: |
LIMA, M. I. P. M. |
Afiliação: |
Embrapa Trigo. |
Título: |
Giberela ou brusone? Orientações para a identificação correta dessas enfermidades em trigo e em cevada. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
Passo Fundo: Embrapa Trigo, 2004. |
Páginas: |
42 p. |
Série: |
(Embrapa Trigo. Documentos, 51). |
ISSN: |
1518-6512 |
Idioma: |
Português |
Palavras-Chave: |
Bruzone. |
Thesagro: |
Cevada; Doença; Giberela; Trigo. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00545nam a2200193 a 4500 001 1745180 005 2006-08-03 008 2004 bl uuuu 00u1 u #d 022 $a1518-6512 100 1 $aLIMA, M. I. P. M. 245 $aGiberela ou brusone? Orientações para a identificação correta dessas enfermidades em trigo e em cevada. 260 $aPasso Fundo: Embrapa Trigo$c2004 300 $a42 p. 490 $a(Embrapa Trigo. Documentos, 51). 650 $aCevada 650 $aDoença 650 $aGiberela 650 $aTrigo 653 $aBruzone
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Embrapa Clima Temperado (CPACT) |
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Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
11/04/2014 |
Data da última atualização: |
24/10/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
WELKE, J. E.; ZANUS, M.; LAZZAROTTO, M.; ZINI, C. A. |
Afiliação: |
Juliane Elisa Welke, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini, UFRGS. |
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: |
Inglês |
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; Cromatografia gasosa bidimensional; Wine flavour. |
Thesagro: |
Aroma; Vinho. |
Thesaurus NAL: |
comprehensive two-dimensional gas chromatography. |
Categoria do assunto: |
-- |
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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