Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552 |
Resumo: | The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound. |
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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.ChardonnayCompostos voláteisSerra GaúchaTwo-dimensional gas chromatographyAnálise químicaAromaCromatografia gasosaVinhovolatile compoundsThe aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.UFRGS; UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; UFRGS.WELKE, J. E.BARBARÁ, J. A.ZANUS, M. C.LAZZAROTTO, M.ZINI, C. A.2015-03-27T06:25:29Z2015-03-27T06:25:29Z2015-01-2320142015-03-27T06:25:29ZResumo em anais e proceedingsinfo:eu-repo/semantics/publishedVersionp. 205.In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T02:10:12Zoai:www.alice.cnptia.embrapa.br:doc/1006552Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T02:10:12Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
title |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
spellingShingle |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. WELKE, J. E. Chardonnay Compostos voláteis Serra Gaúcha Two-dimensional gas chromatography Análise química Aroma Cromatografia gasosa Vinho volatile compounds |
title_short |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
title_full |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
title_fullStr |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
title_full_unstemmed |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
title_sort |
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. |
author |
WELKE, J. E. |
author_facet |
WELKE, J. E. BARBARÁ, J. A. ZANUS, M. C. LAZZAROTTO, M. ZINI, C. A. |
author_role |
author |
author2 |
BARBARÁ, J. A. ZANUS, M. C. LAZZAROTTO, M. ZINI, C. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
UFRGS; UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; UFRGS. |
dc.contributor.author.fl_str_mv |
WELKE, J. E. BARBARÁ, J. A. ZANUS, M. C. LAZZAROTTO, M. ZINI, C. A. |
dc.subject.por.fl_str_mv |
Chardonnay Compostos voláteis Serra Gaúcha Two-dimensional gas chromatography Análise química Aroma Cromatografia gasosa Vinho volatile compounds |
topic |
Chardonnay Compostos voláteis Serra Gaúcha Two-dimensional gas chromatography Análise química Aroma Cromatografia gasosa Vinho volatile compounds |
description |
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2015-03-27T06:25:29Z 2015-03-27T06:25:29Z 2015-01-23 2015-03-27T06:25:29Z |
dc.type.driver.fl_str_mv |
Resumo em anais e proceedings |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552 |
identifier_str_mv |
In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
p. 205. |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1817695376175529984 |