Impact of forced-aging process on Madeira Wine flavor

Detalhes bibliográficos
Autor(a) principal: Silva, Hugo Oliveira e
Data de Publicação: 2008
Outros Autores: Pinho, Paula Guedes de, Machado, Beatriz P., Hogg, Tim, Marques, J. C., Câmara, José S., Albuquerque, F. F., Ferreira, António C. Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.13/935
Resumo: The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.
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spelling Impact of forced-aging process on Madeira Wine flavorMadeira wineVolatile compoundsSensorial analysisAEDA-GC-OGC-MS.Faculdade de Ciências Exatas e da EngenhariaThe aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.American Chemical SocietyDigitUMaSilva, Hugo Oliveira ePinho, Paula Guedes deMachado, Beatriz P.Hogg, TimMarques, J. C.Câmara, José S.Albuquerque, F. F.Ferreira, António C. Silva2015-12-07T14:44:52Z2008-11-01T00:00:00Z2008-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/935engOliveira e Silva, H., Guedes de Pinho, P., Machado, B. P., Hogg, T., Marques, J. C., Câmara, J. S., ... & Silva Ferreira, A. C. (2008). Impact of forced-aging process on Madeira wine flavor. Journal of agricultural and food chemistry, 56(24), 11989-11996.info: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:RCAAP2022-09-05T12:53:38Zoai:digituma.uma.pt:10400.13/935Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:03:39.211369Repositório 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 Impact of forced-aging process on Madeira Wine flavor
title Impact of forced-aging process on Madeira Wine flavor
spellingShingle Impact of forced-aging process on Madeira Wine flavor
Silva, Hugo Oliveira e
Madeira wine
Volatile compounds
Sensorial analysis
AEDA-GC-O
GC-MS
.
Faculdade de Ciências Exatas e da Engenharia
title_short Impact of forced-aging process on Madeira Wine flavor
title_full Impact of forced-aging process on Madeira Wine flavor
title_fullStr Impact of forced-aging process on Madeira Wine flavor
title_full_unstemmed Impact of forced-aging process on Madeira Wine flavor
title_sort Impact of forced-aging process on Madeira Wine flavor
author Silva, Hugo Oliveira e
author_facet Silva, Hugo Oliveira e
Pinho, Paula Guedes de
Machado, Beatriz P.
Hogg, Tim
Marques, J. C.
Câmara, José S.
Albuquerque, F. F.
Ferreira, António C. Silva
author_role author
author2 Pinho, Paula Guedes de
Machado, Beatriz P.
Hogg, Tim
Marques, J. C.
Câmara, José S.
Albuquerque, F. F.
Ferreira, António C. Silva
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv DigitUMa
dc.contributor.author.fl_str_mv Silva, Hugo Oliveira e
Pinho, Paula Guedes de
Machado, Beatriz P.
Hogg, Tim
Marques, J. C.
Câmara, José S.
Albuquerque, F. F.
Ferreira, António C. Silva
dc.subject.por.fl_str_mv Madeira wine
Volatile compounds
Sensorial analysis
AEDA-GC-O
GC-MS
.
Faculdade de Ciências Exatas e da Engenharia
topic Madeira wine
Volatile compounds
Sensorial analysis
AEDA-GC-O
GC-MS
.
Faculdade de Ciências Exatas e da Engenharia
description The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.
publishDate 2008
dc.date.none.fl_str_mv 2008-11-01T00:00:00Z
2008-11-01T00:00:00Z
2015-12-07T14:44:52Z
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/10400.13/935
url http://hdl.handle.net/10400.13/935
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Oliveira e Silva, H., Guedes de Pinho, P., Machado, B. P., Hogg, T., Marques, J. C., Câmara, J. S., ... & Silva Ferreira, A. C. (2008). Impact of forced-aging process on Madeira wine flavor. Journal of agricultural and food chemistry, 56(24), 11989-11996.
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 American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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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