Varietal flavour compounds of four grape varieties producing Madeira wines

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

J. S. Câmara (Autor) Outra; Paulo Herbert (Autor) Outra; J. C. Marques (Autor) Outra; Maria Arminda Alves (Autor) FEUP

Revista

Título: Analytica Chimica Acta

Vol. 513 Nº 1

Páginas: 203-207

ISSN: 0003-2670

Editora: Elsevier

Indexação

ISI Web of Knowledge - 64 Citações

ISI Web of Science

Scopus - 71 Citações

COMPENDEX

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: P-000-9XG

DOI: 10.1016/j.aca.2004.01.024

Abstract (EN): Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C-13 norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (beta-ionone). The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5