Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.13/913
Título: Varietal flavour compounds of four grape varieties producing Madeira wines
Autor: Câmara, J. S.
Herbert, Paulo
Marques, J. C.
Alves, M. A.
Palavras-chave: Boal variety
Malvasia variety
Sercial variety
Verdelho variety
Free terpenoid compounds
Headspace solid-phase microextraction
Gas chromatography–mass spectrometry
Principal component analysis
Linear discriminant analysis
Faculdade de Ciências Exatas e da Engenharia
Data: Jun-2004
Editora: Elsevier
Citação: Câmara, J. S., Herbert, P., Marques, J. C., & Alves, M. A. (2004). Varietal flavour compounds of four grape varieties producing Madeira wines. Analytica Chimica Acta, 513(1), 203-207.
Resumo: Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone). The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.
Peer review: yes
URI: http://hdl.handle.net/10400.13/913
DOI: 10.1016/j.aca.2004.01.024
Aparece nas colecções:Artigos em revistas internacionais

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