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|Título:||Impact of forced-aging process on Madeira Wine flavor|
|Autor:||Silva, Hugo Oliveira e|
Pinho, Paula Guedes de
Machado, Beatriz P.
Marques, J. C.
Câmara, José S.
Albuquerque, F. F.
Ferreira, António C. Silva
Faculdade de Ciências Exatas e da Engenharia
|Editora:||American Chemical Society|
|Citação:||Oliveira 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.|
|Resumo:||The 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.|
|Aparece nas colecções:||Artigos em revistas internacionais|
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|Impact of Forced-Aging Process on Madeira Wine Flavor 16.pdf||2,31 MB||Adobe PDF||Ver/Abrir|
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