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Food Res Int

Title:		Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-(IT)MS
Author(s):		Perestrelo R; Silva CL; Silva P; Camara JS;
Address:		"CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: rmp@uma.pt. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180417
Issue:
Page Number:		99 - 111
DOI:		10.1016/j.foodres.2018.04.034
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The current study reports the effect of storage temperature, storage time and glucose content on the volatomic signature of Tinta Negra wines using liquid-liquid microextraction (LLME) combined with gas chromatography-ion trap mass spectrometry (GC-(IT)MS). A total of 65 volatile organic compounds (VOCs) were identified in Tinta Negra, of which only 14 appear during storage. Based on the results, the freshness and fruitiness odours that are related to the presence of some varietal and fermentative components (e.g. terpenic compounds, esters) are lost during wine storage, while other descriptors such as caramel, dried fruit, spice, toast and wood arise due to Maillard reactions (e.g. furanic compounds), among other chemical reactions (e.g. lactones). The results obtained in this study may be applied as a useful tool in the winemaking field in order to introduce changes in the baking (estufagem) process and/or predict the effects of storage time when applying high temperatures. In addition, the VOCs identified in this study may help winemakers and wine chemists better understand the aroma composition and profile of Tinta Negra wines"
Keywords:		Food Storage/*methods Gas Chromatography-Mass Spectrometry/*methods Glucose/analysis Liquid Phase Microextraction/*methods Odorants/*analysis Portugal Principal Component Analysis Temperature Terpenes/analysis Time Factors Volatile Organic Compounds/*anal;
Notes:		"MedlinePerestrelo, R Silva, Catarina L Silva, Pedro Camara, J S eng Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:99-111. doi: 10.1016/j.foodres.2018.04.034. Epub 2018 Apr 17"