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Volatile profile of Madeira wines submitted to traditional accelerated ageing

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dc.contributor.authorPereira, Vanda
dc.contributor.authorCacho, Juan
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-12-03T13:44:17Z
dc.date.available2021-12-03T13:44:17Z
dc.date.issued2014
dc.description.abstractThe evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC–MS before and after heating at 45 C for 3 months (standard) and at 70 C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia’s monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, b-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2- methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and c-decalactone were also found as potential contributors to the global aroma of baked wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, V., Cacho, J., & Marques, J. C. (2014). Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food chemistry, 162, 122-134. https://doi.org/10.1016/j.foodchem.2014.04.039pt_PT
dc.identifier.doi10.1016/j.foodchem.2014.04.039pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3883
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFortified winespt_PT
dc.subjectAccelerated ageingpt_PT
dc.subjectHeatingpt_PT
dc.subjectVolatilespt_PT
dc.subjectMadeira winespt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleVolatile profile of Madeira wines submitted to traditional accelerated ageingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.citation.endPage134pt_PT
oaire.citation.startPage122pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume162pt_PT
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscoveryac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isProjectOfPublication2e777bf4-382b-4303-9968-bb20902ae68a
relation.isProjectOfPublication.latestForDiscovery2e777bf4-382b-4303-9968-bb20902ae68a

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