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| 1. |  | SONNE, L. RAYMUNDO, D.L.; BOABAID, F.M.; WATANABE, T.T.N.; OLIVEIRA, L.G.S.; VAZ, I.S.V.; DRIEMEIER, D. Achados patológicos e imuno-histoquímicos em bovinos com doenças granulomatosa sistêmica pelo consumo de Vicia villosa (Leg. Papilionoideae) no Rio Grande do Sul. Pesquisa Veterinária Brasileira, Rio de Janeiro, RJ, v. 31, n. 4, p. 307-312, abr, 2011.| Biblioteca(s): Epagri-Sede. |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
20/11/2017 |
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Data da última atualização: |
20/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - B |
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Autoria: |
ARCARI, S. G.; CALIARI, V.; SGANZERLA, M.; GODOY, H. T. |
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Título: |
Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Talanta, Holanda, n. 174, p. 752-766, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
A methodology for the determination of volatile compounds in red wine using headspace solid phase
microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS)
and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine.
The optimization strategy was conducted using the Plackett-Burman design for variable selection and central
composite rotational design (CCRD). The response surface methodology showed that the performance of the
extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS)
fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of
56 °C and extraction time of 55 min. The qualitative method allowed the extraction and identification of 60
volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore,
the method was successfully validated for the quantification of 55 volatile compounds of importance in wines
and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value
(OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-
hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed,
which is predominantly fruity with the presence of herbal and fatty odors. |
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Palavras-Chave: |
Multivariate optimization; Red wine; Volatile compounds. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02065naa a2200193 a 4500
001 1126881
005 2017-11-20
008 2017 bl uuuu u00u1 u #d
100 1 $aARCARI, S. G.
245 $aVolatile composition of Merlot red wine and its contribution to the aroma$boptimization and validation of analytical method.$h[electronic resource]
260 $c2017
520 $aA methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56 °C and extraction time of 55 min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1- hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors.
653 $aMultivariate optimization
653 $aRed wine
653 $aVolatile compounds
700 1 $aCALIARI, V.
700 1 $aSGANZERLA, M.
700 1 $aGODOY, H. T.
773 $tTalanta, Holanda$gn. 174, p. 752-766, 2017.
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