Título:	Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.
Autor:	WELKE, J. E. BARBARÁ, J. A. ZANUS, M. C. LAZZAROTTO, M. ZINI, C. A.
Afiliación:	MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF.
Año:	2014
Referencia:	In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014.
Páginas:	p. 205
Descripción:	The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
Thesagro:	Vinho Análise química Aroma Cromatografia gasosa
NAL Thesaurus:	Volatile compounds
Palabras clave:	Compostos voláteis Chardonnay Serra Gaúcha Two-dimensional gas chromatography
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CNPUV)