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Madeira wine volatile profile. A platform to establish madeira wine aroma descriptors

2019Journal article Open access
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dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorLuís, Catarina
dc.contributor.authorCâmara, José S.
dc.date.accessioned2022-10-03T13:19:14Z
dc.date.available2022-10-03T13:19:14Z
dc.date.issued2019
dc.description.abstractIn the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPerestrelo, R., Silva, C., & Câmara, J. S. (2019). Madeira wine volatile profile. A platform to establish madeira wine aroma descriptors. Molecules, 24(17), 3028.pt_PT
dc.identifier.doi10.3390/molecules24173028pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/4679
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationStrategic Project - UI 674 - 2014
dc.relationNon-invasive, innovative and promising strategy for early diagnosis of breast cancer through the establishment of urinary volatile metabolomic profiles of breast cancer patients as well as from breast cancer tissues and breast cancer cell lines
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWinept_PT
dc.subjectVOCspt_PT
dc.subjectPotential odorantspt_PT
dc.subjectHS–SPMEpt_PT
dc.subjectGC–qMSpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleMadeira wine volatile profile. A platform to establish madeira wine aroma descriptorspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2014
oaire.awardTitleNon-invasive, innovative and promising strategy for early diagnosis of breast cancer through the establishment of urinary volatile metabolomic profiles of breast cancer patients as well as from breast cancer tissues and breast cancer cell lines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F97039%2F2013/PT
oaire.citation.issue17pt_PT
oaire.citation.startPage3028pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume24pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
person.familyNamePerestrelo
person.familyNameSousa Luís
person.familyNameCâmara
person.givenNameRosa
person.givenNameCatarina Grace
person.givenNameJosé
person.identifier1441319
person.identifierC-1300-2019
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id9813-3B88-BA8D
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-3018-3165
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id57194492726
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication2853e6b6-0fb5-454c-aedb-05528b76c484
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da
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