Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.

Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.

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The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.

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Bibliographic Details
Main Authors: WELKE, J. E., BARBARÁ, J. A., ZANUS, M. C., LAZZAROTTO, M., ZINI, C. A.
Other Authors: UFRGS; UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; UFRGS.
Format: Separatas biblioteca
Language:English
eng
Published: 2015-01-23
Subjects:Chardonnay, Compostos voláteis, Serra Gaúcha, Two-dimensional gas chromatography., Análise química, Aroma, Cromatografia gasosa, Vinho., volatile compounds.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006552

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