Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.13/935
Título: Impact of forced-aging process on Madeira Wine flavor
Autor: Silva, Hugo Oliveira e
Pinho, Paula Guedes de
Machado, Beatriz P.
Hogg, Tim
Marques, J. C.
Câmara, José S.
Albuquerque, F.
Ferreira, António C. Silva
Palavras-chave: Madeira wine
Volatile compounds
Sensorial analysis
AEDA-GC-O
GC-MS
.
Faculdade de Ciências Exatas e da Engenharia
Data: Nov-2008
Editora: American Chemical Society
Citação: Oliveira e Silva, H., Guedes de Pinho, P., Machado, B. P., Hogg, T., Marques, J. C., Câmara, J. S., ... & Silva Ferreira, A. C. (2008). Impact of forced-aging process on Madeira wine flavor. Journal of agricultural and food chemistry, 56(24), 11989-11996.
Resumo: The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.
Peer review: yes
URI: http://hdl.handle.net/10400.13/935
Aparece nas colecções:Artigos em revistas internacionais

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