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Effects of winemaking on 'marselan' red wines: volatile compounds and sensory aspects. Repositório Alice
POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V..
Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ?Marselan? red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Volatile profile; Thermovinification; Integrale vinification; Ultrasound application; Marselan wine quality; Perfil volátil; Termovinificação; Vinificação integral; Aplicação de ultrassom; Qualidade do vinho Marselan; Vinificação; Composição volátil; Uva MArselan; Uva.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127091
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Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry Ciênc. Tecnol. Aliment.
TURAZZI,Francielle Crocetta; MORÉS,Lucas; MERIB,Josias; CARASEK,Eduardo; NARAIN,Narendra; LIMA,Lucélia Kátia de; NUNES,Maria Lúcia.
Abstract This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Volatile profile; Pineapple; Minimally processed; Microextraction; Gas chromatography.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400663
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Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles. Repositório Alice
FREITAS, V. M. de; GARRUTI, D. dos S.; SOUZA NETO, M. A. de; FACUNDO, H. V. de V.; CORREIA, J. M..
2011
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Stability; Volatile profile; Sensory properties; Glass bottles.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/901037
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Volatile composition of three species of wild mushrooms from Trás-os-Montes region using HS-SPME and GC/IT-MS IPB - Escola Superior Agrária
Nogueira, Liliana; Malheiro, R.; Pinho, P. Guedes de; Baptista, Paula.
Trás-os-Montes region is considered one of the richest regions of Portugal concerning the existence of wild mushrooms. In the present work, was studied the volatile profile of three species of wild mushrooms, Hebeloma crustuliniforme, Clitocybe odora and Tricholoma fracticum. These species have different flavours, namely radish-, anise-like odor, and not distinctive or slightly mealy odor, respectively. The volatile fractions were determined in fresh mushrooms by headspace solid-phase microextraction (HS-SPME) combined with gas-chromatography/ion trap-mass spectrometry (GC/IT-MS). Several volatile compounds were identified, belonging to different chemical classes. The three studied mushroom species reported different volatile profiles as presented in...
Tipo: ConferenceObject Palavras-chave: Volatile profile; Wild mushrooms; GC/IT-MS.
Ano: 2010 URL: http://hdl.handle.net/10198/4590
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