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Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

2006-03Journal article Open access
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dc.contributor.authorPerestrelo, Rosa Maria de Sá
dc.contributor.authorFernandes, A.
dc.contributor.authorAlbuquerque, F. F.
dc.contributor.authorMarques, J. C.
dc.contributor.authorCâmara, J. S.
dc.date.accessioned2015-11-26T11:11:16Z
dc.date.available2015-11-26T11:11:16Z
dc.date.issued2006-03
dc.description.abstractA method for the simultaneous determination of major and minor volatiles composition in different types (dry, medium dry, sweet and medium sweet) of a young Tinta Negra Mole (TNM) monovarietal red wine from 2003 harvest has been validated. Wine samples preparation includes a dichloromethane liquid–liquid extraction followed by concentration under a nitrogen atmosphere. The extracted fraction was analysed by gas chromatography–mass spectrometry and give quantitative information for more than 86 analytes whose concentration range from few μg l−1 to 259.1 mg l−1. The method enables high recovery of volatile compounds in wine good linearity with (r2) values higher than 0.980 and good sensitivity. The limits of detection range from 0.003 to 0.534 mg l−1 and limits of quantification from 0.009 to 1.170 mg l−1. The method allows satisfactory determination of more than 80 compounds in the TNM red wines. These wines are characterized by a high content of higher alcohols, ethyl esters, fatty acids and lactones. The levels of sulphur compounds in Tinta Negra Mole medium sweet wines are very low, but they have the highest concentration of carbonyl compounds. Quantitative analysis of the main odorants followed by the determination of aroma index allow us elucidate the aroma of these varieties. On the basis of their odour description and odour threshold, the most powerful odorants of Tinta Negra Mole wines were tentatively established.pt_PT
dc.identifier.citationPerestrelo, R., Fernandes, A., Albuquerque, F. F., Marques, J. C., & Câmara, J. S. (2006). Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta, 563(1), 154-164.pt_PT
dc.identifier.doi10.1016/j.aca.2005.10.023pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/909
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectWinept_PT
dc.subjectTinta Negra Mole varietypt_PT
dc.subjectAroma compoundspt_PT
dc.subjectOdorantspt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleAnalytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage164pt_PT
oaire.citation.startPage154pt_PT
oaire.citation.titleAnalytica Chimica Actapt_PT
oaire.citation.volume563(1)pt_PT
person.familyNamePerestrelo
person.familyNameMarques
person.familyNameCâmara
person.givenNameRosa
person.givenNameJose C
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-4832-4341
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id7203033313
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery08f4685f-b917-410a-b153-59911ff7d75e

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