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Impact of forced-aging process on Madeira Wine flavor

2008-11Journal article Open access
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dc.contributor.authorSilva, Hugo Oliveira e
dc.contributor.authorPinho, Paula Guedes de
dc.contributor.authorMachado, Beatriz P.
dc.contributor.authorHogg, Tim
dc.contributor.authorMarques, J. C.
dc.contributor.authorCâmara, José S.
dc.contributor.authorAlbuquerque, F. F.
dc.contributor.authorFerreira, António C. Silva
dc.date.accessioned2015-12-07T14:44:52Z
dc.date.available2015-12-07T14:44:52Z
dc.date.issued2008-11
dc.description.abstractThe 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.pt_PT
dc.identifier.citationOliveira 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.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/935
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Societypt_PT
dc.subjectMadeira winept_PT
dc.subjectVolatile compoundspt_PT
dc.subjectSensorial analysispt_PT
dc.subjectAEDA-GC-Opt_PT
dc.subjectGC-MSpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleImpact of forced-aging process on Madeira Wine flavorpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage11996pt_PT
oaire.citation.startPage11989pt_PT
oaire.citation.titleJournal of agricultural and food chemistrypt_PT
oaire.citation.volume56(24)pt_PT
person.familyNameMarques
person.familyNameCâmara
person.givenNameJose C
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-4832-4341
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id7203033313
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery08f4685f-b917-410a-b153-59911ff7d75e

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