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Carotenoid profile in grapes related to aromatic compounds in wines from Douro region

2006-06Artigo científico Acesso restrito
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dc.contributor.authorOliveira, Carla
dc.contributor.authorBarbosa, Antonina
dc.contributor.authorFerreira, A. C. Silva
dc.contributor.authorGuerra, Joaquim
dc.contributor.authorPinho, Paula Guedes de
dc.date.accessioned2011-09-13T14:01:56Z
dc.date.available2011-09-13T14:01:56Z
dc.date.issued2006-06
dc.description.abstractThe aim of this work was to characterize 8 representative grape varieties of the Douro Region using the carotenoid profile as it relates to aromatic compounds in the respective wines. Some other analyses, such as the determination of sugar, probable alcohol, pH, and total acidity, were also performed in an attempt to understand in which way the evaluated characteristics influenced by grape variety could contribute to the wine aroma. For the 3 y of the study, grape varieties with higher concentrations of carotenoids (Touriga Fêmea, Tinta Amarela, and Tinta Barroca) have lower values of free norisoprenoids, even with exceptions (Touriga Fêmea). Conversely, grape varieties with lower concentrations of carotenoids (Touriga Nacional, Sousão, and Tinto Cão) appear to have higher contents of free norisoprenoids, namely b-ionone for Touriga Nacional and vitispirane and 1,1,6-trimethyl-1,2- dihydronaphthalene (TDN) for Sousão and Tinto Cão. Touriga Nacional, followed by Touriga Fêmea, was the wine variety with the highest values of total free terpenols (linalol, a-terpineol, nerol, and geraniol), the presence of which is responsible for the floral aroma.por
dc.identifier.citation"Journal of Food Science" . ISSN 0022-1147 71:1 (2006) S1-S7por
dc.identifier.doi10.1111/j.1365-2621.2006.tb12398.x
dc.identifier.urihttp://hdl.handle.net/10400.14/5474
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInstitute of Food Technologistspor
dc.subjectVitis viniferapor
dc.subjectCarotenoidspor
dc.subjectCultivarspor
dc.subjectWine aromapor
dc.titleCarotenoid profile in grapes related to aromatic compounds in wines from Douro regionpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameOliveira
person.familyNameSilva Ferreira
person.familyNameGuedes de Pinho
person.givenNameCarla
person.givenNameAntonio Cesar
person.givenNamePaula
person.identifier392870
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id2510-1418-EF48
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-7395-5700
person.identifier.scopus-author-id6504448214
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication412b11af-3f1b-4364-888b-b5d87863a40f
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication.latestForDiscovery0bde318f-79f7-4130-8600-e553f3384cc6

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