Study of methods for the extraction of volatile compounds from fermented grape must
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2006 |
| Outros Autores: | |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFBA |
| Texto Completo: | http://www.repositorio.ufba.br/ri/handle/ri/6518 |
Resumo: | RESTRITO |
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Mamede, Maria Eugênia de OliveiraPastore, Gláucia MariaMamede, Maria Eugênia de OliveiraPastore, Gláucia Maria2012-07-31T18:46:09Z2012-07-31T18:46:09Z20060308-8146http://www.repositorio.ufba.br/ri/handle/ri/6518v.96, n.4RESTRITOThe main objective of the present study was to analyze the volatile compounds extracted from fermented grape musts by two extraction methods in order to characterize the samples. The purge and trap system provided the necessary sensitivity for the analysis of low-boiling point compounds, such as acetaldehyde and ethyl acetate, and the liquid–liquid extraction method allowed for the analysis of a great number of medium to high boiling point volatile compounds, such as phenylethyl alcohol, hexanoic and octanoic acids, ethyl hexanoate and ethyl octanoate. Ethyl propionate and propyl acetate, extracted by the liquid–liquid method, characterized the sample of grape must fermented by Kloeckera apiculata. The sample of grape must fermented by Pichia membranaefaciens was characterized by 2-propanol and 2-hexanone, extracted by the purge and trap system and liquid–liquid method, respectively. These results show that the purge and trap/dynamic headspace system and liquid–liquid extraction method are complementary in the determination of the aroma profiles of fermented grape musts and characterization of the samples.Submitted by Santiago Fabio (fabio.ssantiago@hotmail.com) on 2012-07-31T18:46:09Z No. of bitstreams: 1 CC.pdf: 104760 bytes, checksum: 46eced8574d6017e0dea81a740d8f10a (MD5)Made available in DSpace on 2012-07-31T18:46:09Z (GMT). No. of bitstreams: 1 CC.pdf: 104760 bytes, checksum: 46eced8574d6017e0dea81a740d8f10a (MD5) Previous issue date: 2006Food Chemistryhttp://dx.doi.org/10.1016/j.foodchem.2005.03.013reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAAromaWineFermentationAnalyses methodsStudy of methods for the extraction of volatile compounds from fermented grape mustFood Chemistryinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleenginfo:eu-repo/semantics/openAccessORIGINALCC.pdfCC.pdfapplication/pdf104760https://repositorio.ufba.br/bitstream/ri/6518/1/CC.pdf46eced8574d6017e0dea81a740d8f10aMD51LICENSElicense.txtlicense.txttext/plain1762https://repositorio.ufba.br/bitstream/ri/6518/2/license.txt1b89a9a0548218172d7c829f87a0eab9MD52TEXTCC.pdf.txtCC.pdf.txtExtracted texttext/plain20596https://repositorio.ufba.br/bitstream/ri/6518/3/CC.pdf.txt023c840bce767c9772e8187b36232a8cMD53ri/65182022-07-05 14:03:23.103oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:23Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false |
| dc.title.pt_BR.fl_str_mv |
Study of methods for the extraction of volatile compounds from fermented grape must |
| dc.title.alternative.pt_BR.fl_str_mv |
Food Chemistry |
| title |
Study of methods for the extraction of volatile compounds from fermented grape must |
| spellingShingle |
Study of methods for the extraction of volatile compounds from fermented grape must Mamede, Maria Eugênia de Oliveira Aroma Wine Fermentation Analyses methods |
| title_short |
Study of methods for the extraction of volatile compounds from fermented grape must |
| title_full |
Study of methods for the extraction of volatile compounds from fermented grape must |
| title_fullStr |
Study of methods for the extraction of volatile compounds from fermented grape must |
| title_full_unstemmed |
Study of methods for the extraction of volatile compounds from fermented grape must |
| title_sort |
Study of methods for the extraction of volatile compounds from fermented grape must |
| author |
Mamede, Maria Eugênia de Oliveira |
| author_facet |
Mamede, Maria Eugênia de Oliveira Pastore, Gláucia Maria |
| author_role |
author |
| author2 |
Pastore, Gláucia Maria |
| author2_role |
author |
| dc.contributor.author.fl_str_mv |
Mamede, Maria Eugênia de Oliveira Pastore, Gláucia Maria Mamede, Maria Eugênia de Oliveira Pastore, Gláucia Maria |
| dc.subject.por.fl_str_mv |
Aroma Wine Fermentation Analyses methods |
| topic |
Aroma Wine Fermentation Analyses methods |
| description |
RESTRITO |
| publishDate |
2006 |
| dc.date.issued.fl_str_mv |
2006 |
| dc.date.accessioned.fl_str_mv |
2012-07-31T18:46:09Z |
| dc.date.available.fl_str_mv |
2012-07-31T18:46:09Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://www.repositorio.ufba.br/ri/handle/ri/6518 |
| dc.identifier.issn.none.fl_str_mv |
0308-8146 |
| dc.identifier.number.pt_BR.fl_str_mv |
v.96, n.4 |
| identifier_str_mv |
0308-8146 v.96, n.4 |
| url |
http://www.repositorio.ufba.br/ri/handle/ri/6518 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
| dc.publisher.none.fl_str_mv |
Food Chemistry |
| publisher.none.fl_str_mv |
Food Chemistry |
| dc.source.pt_BR.fl_str_mv |
http://dx.doi.org/10.1016/j.foodchem.2005.03.013 |
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reponame:Repositório Institucional da UFBA instname:Universidade Federal da Bahia (UFBA) instacron:UFBA |
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