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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.
Ferreira, António C. Silva
|Editora:||American Chemical Society|
|Citação:||"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 56: 24 (2008) 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”, “dried fruits”); sotolon was identified as responsible for this last aroma. Several molecules were selected 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|
|Versão do Editor:||http://pubs.acs.org/doi/abs/10.1021/jf802147z|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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