Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.13/715
Título: Evolution of ethyl carbamate during Madeira wine ageing by GC-MS: a new methodology
Autor: Leça, João Micael da Silva
Orientador: Marques, José Carlos Antunes
Pereira, Vanda Nulita Gomes
Palavras-chave: Ethyl carbamate
Microextraction by packed sorbent (MEPS)
Heating process
Applied Biochemistry
Centro de Ciências Exatas e da Engenharia
Data de Defesa: Nov-2014
Resumo: Recently, 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.
URI: http://hdl.handle.net/10400.13/715
Designação: Master in Applied Biohemistry
Aparece nas colecções:Dissertações de Mestrado

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