A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003 |
Resumo: | 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 analysed by gas chromatography coupled to olfactometry (GC-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (GC-FID). The GC-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 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, smoke, toasted, dried fruits, woody, which influence positively the quality of the brandies. |
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A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandyodorantswine brandiesmaturationThe 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 analysed by gas chromatography coupled to olfactometry (GC-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (GC-FID). The GC-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 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, smoke, toasted, dried fruits, woody, which influence positively the quality of the brandies.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2008-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003Ciência e Técnica Vitivinícola v.23 n.2 2008reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003Caldeira,IldaSousa,R. Bruno deBelchior,A. PedroClímaco,M. Cristinainfo:eu-repo/semantics/openAccess2024-02-06T16:57:45Zoai:scielo:S0254-02232008000200003Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:48.434925Repositório 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 |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
spellingShingle |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy Caldeira,Ilda odorants wine brandies maturation |
title_short |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title_full |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title_fullStr |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title_full_unstemmed |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
title_sort |
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy |
author |
Caldeira,Ilda |
author_facet |
Caldeira,Ilda Sousa,R. Bruno de Belchior,A. Pedro Clímaco,M. Cristina |
author_role |
author |
author2 |
Sousa,R. Bruno de Belchior,A. Pedro Clímaco,M. Cristina |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Caldeira,Ilda Sousa,R. Bruno de Belchior,A. Pedro Clímaco,M. Cristina |
dc.subject.por.fl_str_mv |
odorants wine brandies maturation |
topic |
odorants wine brandies maturation |
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 analysed by gas chromatography coupled to olfactometry (GC-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (GC-FID). The GC-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 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, smoke, toasted, dried fruits, woody, which influence positively the quality of the brandies. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-01-01 |
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://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003 |
url |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000200003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
dc.source.none.fl_str_mv |
Ciência e Técnica Vitivinícola v.23 n.2 2008 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
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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1799137248956907520 |