Volatile profile of Madeira wines submitted to traditional accelerated ageing

Detalhes bibliográficos
Autor(a) principal: Pereira, Vanda
Data de Publicação: 2014
Outros Autores: Cacho, Juan, Marques, José C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.13/3883
Resumo: The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC–MS before and after heating at 45 C for 3 months (standard) and at 70 C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia’s monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, b-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2- methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and c-decalactone were also found as potential contributors to the global aroma of baked wines.
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spelling Volatile profile of Madeira wines submitted to traditional accelerated ageingFortified winesAccelerated ageingHeatingVolatilesMadeira wines.Escola Superior de Tecnologias e GestãoFaculdade de Ciências Exatas e da EngenhariaThe evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC–MS before and after heating at 45 C for 3 months (standard) and at 70 C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia’s monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, b-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2- methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and c-decalactone were also found as potential contributors to the global aroma of baked wines.ElsevierDigitUMaPereira, VandaCacho, JuanMarques, José C.2021-12-03T13:44:17Z2014-01-01T00:00:00Z2014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/3883engPereira, V., Cacho, J., & Marques, J. C. (2014). Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food chemistry, 162, 122-134. https://doi.org/10.1016/j.foodchem.2014.04.03910.1016/j.foodchem.2014.04.039info: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:RCAAP2022-09-05T12:56:59Zoai:digituma.uma.pt:10400.13/3883Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:07:27.387436Repositório 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 Volatile profile of Madeira wines submitted to traditional accelerated ageing
title Volatile profile of Madeira wines submitted to traditional accelerated ageing
spellingShingle Volatile profile of Madeira wines submitted to traditional accelerated ageing
Pereira, Vanda
Fortified wines
Accelerated ageing
Heating
Volatiles
Madeira wines
.
Escola Superior de Tecnologias e Gestão
Faculdade de Ciências Exatas e da Engenharia
title_short Volatile profile of Madeira wines submitted to traditional accelerated ageing
title_full Volatile profile of Madeira wines submitted to traditional accelerated ageing
title_fullStr Volatile profile of Madeira wines submitted to traditional accelerated ageing
title_full_unstemmed Volatile profile of Madeira wines submitted to traditional accelerated ageing
title_sort Volatile profile of Madeira wines submitted to traditional accelerated ageing
author Pereira, Vanda
author_facet Pereira, Vanda
Cacho, Juan
Marques, José C.
author_role author
author2 Cacho, Juan
Marques, José C.
author2_role author
author
dc.contributor.none.fl_str_mv DigitUMa
dc.contributor.author.fl_str_mv Pereira, Vanda
Cacho, Juan
Marques, José C.
dc.subject.por.fl_str_mv Fortified wines
Accelerated ageing
Heating
Volatiles
Madeira wines
.
Escola Superior de Tecnologias e Gestão
Faculdade de Ciências Exatas e da Engenharia
topic Fortified wines
Accelerated ageing
Heating
Volatiles
Madeira wines
.
Escola Superior de Tecnologias e Gestão
Faculdade de Ciências Exatas e da Engenharia
description The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC–MS before and after heating at 45 C for 3 months (standard) and at 70 C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia’s monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, b-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2- methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and c-decalactone were also found as potential contributors to the global aroma of baked wines.
publishDate 2014
dc.date.none.fl_str_mv 2014-01-01T00:00:00Z
2014-01-01T00:00:00Z
2021-12-03T13:44:17Z
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/10400.13/3883
url http://hdl.handle.net/10400.13/3883
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pereira, V., Cacho, J., & Marques, J. C. (2014). Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food chemistry, 162, 122-134. https://doi.org/10.1016/j.foodchem.2014.04.039
10.1016/j.foodchem.2014.04.039
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
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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