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Varietal flavour compounds of four grape varieties producing Madeira wines

2004-06Journal article Open access
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dc.contributor.authorCâmara, J. S.
dc.contributor.authorHerbert, Paulo
dc.contributor.authorMarques, J. C.
dc.contributor.authorAlves, Maria Arminda
dc.date.accessioned2015-11-27T10:28:23Z
dc.date.available2015-11-27T10:28:23Z
dc.date.issued2004-06
dc.description.abstractBoal, 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.pt_PT
dc.identifier.citationCâmara, 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.pt_PT
dc.identifier.doi10.1016/j.aca.2004.01.024pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/913
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectBoal varietypt_PT
dc.subjectMalvasia varietypt_PT
dc.subjectSercial varietypt_PT
dc.subjectVerdelho varietypt_PT
dc.subjectMustpt_PT
dc.subjectFree terpenoid compoundspt_PT
dc.subjectHeadspace solid-phase microextractionpt_PT
dc.subjectGas chromatography-mass spectrometrypt_PT
dc.subjectPrincipal component analysispt_PT
dc.subjectLinear discriminant analysispt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleVarietal flavour compounds of four grape varieties producing Madeira winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage207pt_PT
oaire.citation.startPage203pt_PT
oaire.citation.titleAnalytica Chimica Actapt_PT
oaire.citation.volume513(1)pt_PT
person.familyNameCâmara
person.familyNameMarques
person.givenNameJosé
person.givenNameJose C
person.identifierG-3003-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id7203033313
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscovery08f4685f-b917-410a-b153-59911ff7d75e

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