Repository logo
 
Publication

Evolution of ethyl carbamate during Madeira wine ageing by GC-MS: a new methodology

dc.contributor.advisorMarques, José Carlos Antunes
dc.contributor.advisorPereira, Vanda Nulita Gomes
dc.contributor.authorLeça, João Micael da Silva
dc.date.accessioned2015-03-18T11:24:16Z
dc.date.available2015-03-18T11:24:16Z
dc.date.issued2014-11
dc.date.submitted2015-03-18
dc.description.abstractRecently, ethyl carbamate (EC) was reclassified by the International Agency for Research on Cancer (IARC) as "probably carcinogenic to humans" and occurs mainly in fermented beverages. Nowadays many countries have set limit values for EC in alcoholic beverages. In this sense and taking into account the low concentrations found in alcoholic beverages, the scientific community has shown interest for the development of new analytical methods, whereby its simplification plays an important role in the EC control and prevention. Firstly, a simple, rapid and sensitive methodology was developed for the EC quantification in fortified wines by microextraction by packed sorbent (MEPS) with gas chromatography coupled with a mass spectrometer detector (GC-MS). This method showed good linearity (R2 = 0.999) and sensitivity (LOD = 1.5 μg/L). The accuracy of the method was assessed by means of repeatability and reproducibility (RSD < 7%). Moreover, a good recovery has been demonstrated (97 – 106%) as well as its applicability (16 fortified wines). Thus, the developed methodology has proven to be an excellent approach for routine quantification of EC in fortified wines. The EC evolution was also evaluated during a year and half of Madeira wine ageing submitted to two traditional ageing methods, estufagem and canteiro, in order to evaluate the formation kinetic. The results revealed that estufagem process increased the formation kinetic and promoted a linear increase of the EC concentration (R2 ≥ 0.977), proportionally to the ageing time (4 months). However, when the wines are firstly submitted to estufagem and then undergo canteiro ageing, the EC values remain almost constant during the following 14 months. The results suggest that estufagem does not seem to be the critical factor in the EC formation, but instead the amount of precursors in the medium.por
dc.description.sponsorshipProjeto IMPACT II(MADFDR-01-0190-FEDER-000010), no âmbito do programa Intervir+, da Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação (ARDITI)por
dc.identifier.tid201128020
dc.identifier.urihttp://hdl.handle.net/10400.13/715
dc.language.isoengpor
dc.subjectEthyl carbamatepor
dc.subjectWinespor
dc.subjectMicroextraction by packed sorbent (MEPS)por
dc.subjectAgeingpor
dc.subjectHeating processpor
dc.subjectApplied Biochemistrypor
dc.subject.por
dc.subjectCentro de Ciências Exatas e da Engenhariapor
dc.titleEvolution of ethyl carbamate during Madeira wine ageing by GC-MS: a new methodologypor
dc.typemaster thesis
dspace.entity.typePublication
person.familyNameLeça
person.givenNameJoão Micael
person.identifier1083569
person.identifier.ciencia-id6213-EB73-1A9F
person.identifier.orcid0000-0003-1704-6745
person.identifier.scopus-author-id55979990800
rcaap.rightsopenAccesspor
rcaap.typemasterThesispor
relation.isAuthorOfPublicationda166c1d-bdcc-4b21-afd0-4b3e5906b3ea
relation.isAuthorOfPublication.latestForDiscoveryda166c1d-bdcc-4b21-afd0-4b3e5906b3ea
thesis.degree.disciplineApplied Biohemistrypor
thesis.degree.levelMestrepor
thesis.degree.nameMaster in Applied Biohemistrypor

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
MestradoMicaelLeça.pdf
Size:
1.48 MB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description: