Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.

Detalhes bibliográficos
Autor(a) principal: WELKE, J. E.
Data de Publicação: 2014
Outros Autores: BARBARÁ, J. A., ZANUS, M. C., LAZZAROTTO, M., ZINI, C. A.
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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spelling 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
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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
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