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| ARCANJO,Narciza Maria de Oliveira; BEZERRA,Taliana Kênia Alvez; SILVA,Flávio Luís Honorato da; MADRUGA,Marta Suely. |
| Abstract Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Method; Factorial design; Grape; Validation. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400676 |
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| ARCANJO,Narciza Maria de Oliveira; OLIVEIRA,Maria Erica da Silva; ARAÚJO,Íris Braz da Silva; SILVA,Flávio Luís Honorato da; MADRUGA,Marta Suely. |
| Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and a total of 54 compounds were detected in red wine samples including esters (23), terpenes (12), alcohols (10), aldehydes and ketones (5) and amines (1) as well as 3 compounds belonging to other classes. Isabella and Ives red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA). The PCAs fruity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma enology; Extraction; Fermented drink; Mass spectrometry. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200271 |
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| ARCANJO,Narciza Maria de Oliveira; NERI-NUMA,Iramaia Angelica; BEZERRA,Taliana Kênia Alves; SILVA,Flávio Luís Honorato da; PASTORE,Glaucia Maria; MADRUGA,Marta Suely. |
| Abstract The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (ORAC) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: American grapes; Antioxidants; Fermented beverage; Phenolic compounds; Legislation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200184 |
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| BEZERRA,Taliana Kênia Alves; ARAÚJO,Ana Rita Ribeiro; ARCANJO,Narciza Maria de Oliveira; SILVA,Flávio Luís Honorato da; QUEIROGA,Rita de Cássia Ramos do Egypto; MADRUGA,Marta Suely. |
| Abstract Caprine Coalho cheese presents great potential for a typical protected designation of origin, considering that this traditional Brazilian cheese presents a slightly salty and acid flavor, combined with a unique texture. This study optimized the HS-SPME-GC-MS methodology for volatile analysis of Coalho cheese, which can be used as a tool to help in the identification of the distinctive aroma profile of this cheese. The conditions of equilibrium time, extraction temperature and time were optimized using the statistical tool factorial experimental design 23, and applying the desirability function. After the evaluation, it was concluded that the optimum extraction conditions comprised equilibrium and extraction time of 20 and 40 minutes, respectively;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dairy products; Cheese; Aromas; GC/MS. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103 |
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