Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã
Main Author: | |
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Publication Date: | 2008 |
Other Authors: | , , |
Format: | Article |
Language: | por |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.5/967 |
Summary: | The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (CG-FID). The CG-O results showed 29 identified odorants (alcohols, esters, acids and phenols. Some of them are proceeding from the distillate while others are extracted from the wood. The analysis of the correlation between the sensory profiles and the odorant quantification pointed out the relevance of several wood compounds for the brandy aroma, namely the vanillin, volatile phenols and furanic aldehydes. These compounds presented important correlations with several olfactory attributes like vanilla, toasted dried fruits, woody, which influence positively the quality of the brandies. |
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Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da LourinhãA sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandywine brandiesodorantsmaturationaguardente vinica envelhecidaodorantesenvelhecimentoThe maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (CG-FID). The CG-O results showed 29 identified odorants (alcohols, esters, acids and phenols. Some of them are proceeding from the distillate while others are extracted from the wood. The analysis of the correlation between the sensory profiles and the odorant quantification pointed out the relevance of several wood compounds for the brandy aroma, namely the vanillin, volatile phenols and furanic aldehydes. These compounds presented important correlations with several olfactory attributes like vanilla, toasted dried fruits, woody, which influence positively the quality of the brandies.Estação Vitivinicola NacionalRepositório da Universidade de LisboaSousa, Raul Bruno deCaldeira, IldaBelchior, A.P.Clímaco, M. Cristina2009-05-21T15:18:04Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/967por"Ciência e Técnica Vitivinicola". ISSN 0254-0223. 23: 2 (2008) 97-1100254-0223info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:32:15Zoai:www.repository.utl.pt:10400.5/967Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:49:11.887829Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
spellingShingle |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã Sousa, Raul Bruno de wine brandies odorants maturation aguardente vinica envelhecida odorantes envelhecimento |
title_short |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
title_full |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
title_fullStr |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
title_full_unstemmed |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
title_sort |
Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã |
author |
Sousa, Raul Bruno de |
author_facet |
Sousa, Raul Bruno de Caldeira, Ilda Belchior, A.P. Clímaco, M. Cristina |
author_role |
author |
author2 |
Caldeira, Ilda Belchior, A.P. Clímaco, M. Cristina |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Sousa, Raul Bruno de Caldeira, Ilda Belchior, A.P. Clímaco, M. Cristina |
dc.subject.por.fl_str_mv |
wine brandies odorants maturation aguardente vinica envelhecida odorantes envelhecimento |
topic |
wine brandies odorants maturation aguardente vinica envelhecida odorantes envelhecimento |
description |
The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (CG-FID). The CG-O results showed 29 identified odorants (alcohols, esters, acids and phenols. Some of them are proceeding from the distillate while others are extracted from the wood. The analysis of the correlation between the sensory profiles and the odorant quantification pointed out the relevance of several wood compounds for the brandy aroma, namely the vanillin, volatile phenols and furanic aldehydes. These compounds presented important correlations with several olfactory attributes like vanilla, toasted dried fruits, woody, which influence positively the quality of the brandies. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2009-05-21T15:18:04Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/967 |
url |
http://hdl.handle.net/10400.5/967 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
"Ciência e Técnica Vitivinicola". ISSN 0254-0223. 23: 2 (2008) 97-110 0254-0223 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Estação Vitivinicola Nacional |
publisher.none.fl_str_mv |
Estação Vitivinicola Nacional |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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