Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1004245
Title: Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.
Authors: WELKE, J. E.
BARBARÁ, J. A.
ZANUS, M. C.
LAZZAROTTO, M.
ZINI, C. A.
Affiliation: MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF.
Date Issued: 2014
Citation: 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.
Pages: p. 205
Description: 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
Keywords: Compostos voláteis
Chardonnay
Serra Gaúcha
Two-dimensional gas chromatography
Language: en
Type of Material: Separatas
Access: openAccess
Appears in Collections:Resumo em anais de congresso (CNPUV)

Files in This Item:
File Description SizeFormat 
ZANUSColacro2014p205.pdf466,75 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace