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Food Chem

Title:		Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry
Author(s):		Aith Barbara J; Primieri Nicolli K; Souza-Silva EA; Camarao Telles Biasoto A; Welke JE; Alcaraz Zini C;
Address:		"Universidade Federal do Rio Grande do Sul (UFRGS), Institute of Chemistry, Zip Code 91501970, Porto Alegre, Brazil. Universidade Federal de Sao Paulo (UNIFESP), Institute of Environmental, Chemical and Pharmaceutical Sciences, Zip Code 09913-030, Diadema, Brazil. Embrapa Semi-Arid, Zip Code 56302970, Petrolina, Brazil. UFRGS, Institute of Food Science and Technology, Zip Code 91501970, Porto Alegre, Brazil. Universidade Federal do Rio Grande do Sul (UFRGS), Institute of Chemistry, Zip Code 91501970, Porto Alegre, Brazil. Electronic address: cazini@iq.ufrgs.br"
Journal Title:		Food Chem
Year:		2020
Volume:		20190930
Issue:
Page Number:		125552 -
DOI:		10.1016/j.foodchem.2019.125552
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of different combinations of Syrah grape maturation degree (19, 21 and 23?ª+ degrees Brix) and maceration times (10, 20 and 30?ª+days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC?ª+x?ª+GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC?ª+x?ª+GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19?ª+ degrees Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC?ª+x?ª+GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds"
Keywords:		Gas Chromatography-Mass Spectrometry/methods Odorants/*analysis Olfactometry Vitis/*chemistry Volatile Organic Compounds/analysis Wine/*analysis Gc-o-osme GCG__xG__GC/TOFMS Odor Syrah wine Tropical wine Volatile compounds;
Notes:		"MedlineAith Barbara, Janaina Primieri Nicolli, Karine Souza-Silva, Erica Aparecida Camarao Telles Biasoto, Aline Welke, Juliane Elisa Alcaraz Zini, Claudia eng England 2019/11/05 Food Chem. 2020 Mar 5; 308:125552. doi: 10.1016/j.foodchem.2019.125552. Epub 2019 Sep 30"