Impact of forced-aging process on Madeira Wine flavor
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://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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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 |
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