Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/993557
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dc.contributor.authorWELKE, J. E.pt_BR
dc.contributor.authorZANUS, M. C.pt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.contributor.authorZINI, C. A.pt_BR
dc.date.accessioned2016-02-22T12:38:21Z-
dc.date.available2016-02-22T12:38:21Z-
dc.date.created2014-08-27pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Research International, v. 59, p. 85-99, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/993557pt_BR
dc.descriptionThe quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001 ?g L?1 (ethyl isovalerate and hexanoic acid) to 2.554 ?g L?1 (ethyl 3-hydroxybutanoate), LOQ from 0.003 ?g L?1 (ethyl isovalerate and hexanoic acid) to 7.582 ?g L?1 (ethyl 3-hydroxybutanoate).pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectChardonnaypt_BR
dc.subjectRelative odor contributionpt_BR
dc.subjectOdor activity valuept_BR
dc.titleQuantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-04-02T11:11:11Zpt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroCromatografia gasosapt_BR
dc.subject.thesagroAromapt_BR
dc.description.notesDOI 10.1016/j.foodres.2014.02.002pt_BR
riaa.ainfo.id993557pt_BR
riaa.ainfo.lastupdate2019-04-02 -03:00:00pt_BR
dc.contributor.institutionJuliane Elisa Welke; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini.pt_BR
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