Publication
Further insights into the floral character of Touriga Nacional Wines
| dc.contributor.author | Pinho, P. Guedes De | |
| dc.contributor.author | Falqué, E. | |
| dc.contributor.author | Castro, M. | |
| dc.contributor.author | Silva, H. Oliveira E | |
| dc.contributor.author | Machado, B. | |
| dc.contributor.author | Ferreira, A.C.Silva | |
| dc.date.accessioned | 2011-09-13T14:19:21Z | |
| dc.date.available | 2011-09-13T14:19:21Z | |
| dc.date.issued | 2007 | |
| dc.description.abstract | Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, “bergamot-like” descriptor is currently employed to rate higher quality TN wines. The aim of thiswork was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contributes the most to the bergamot overall perception, and relate these data with the volatile composition of TN wines. The identification of the most important descriptors was done by sensory analysis. Among 18 descriptors 3were selected: bergamot-like aroma, orange like, and violet. A GCO of a typical TN wine extract allows the identification of 3 related odorant zones ZO1, ZO2, and ZO3 related with bergamot-like aroma. Using AEDA, ZO2 was confirmed to be one of the most important odorant zones. Using AEDA the presence of linalool and linalyl acetate was confirmed. A similarity test was performedwith a non-TN wine added with linalool and linalyl acetate alone or in combinations. The highest similarity value was observed when linalool (SV = 5.9) was added. In fact, results obtained from the analysis of several red wines from different varieties show that terpenols are present in higher amounts in wines coming from TN variety, which proves that these compounds can be the clue to the varietal aroma of TN wines. | por |
| dc.identifier.citation | PINHO, P. Guedes de...[et al] - Further insights into the floral character of Touriga Nacional Wines. Journal of Food Science. ISSN 0022-1147. Vol. 72 n.º 6 (2007), p. s396-s401 | por |
| dc.identifier.doi | 10.1111/j.1750-3841.2007.00405.x | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5479 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Wiley-Blackwell | por |
| dc.subject | AEDA | por |
| dc.subject | Bergamot-like descriptor | por |
| dc.subject | GCO | por |
| dc.subject | Sensory analysis | por |
| dc.subject | Touriga Nacional wines | por |
| dc.title | Further insights into the floral character of Touriga Nacional Wines | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Guedes de Pinho | |
| person.familyName | Silva Ferreira | |
| person.givenName | Paula | |
| person.givenName | Antonio Cesar | |
| person.identifier | 392870 | |
| person.identifier.ciencia-id | 2510-1418-EF48 | |
| person.identifier.ciencia-id | 931A-48DA-23A8 | |
| person.identifier.orcid | 0000-0002-7395-5700 | |
| person.identifier.orcid | 0000-0002-1188-1021 | |
| person.identifier.scopus-author-id | 6504448214 | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |
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