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Food Chem

Title:		"Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma"
Author(s):		Nicolli KP; Biasoto ACT; Souza-Silva EA; Guerra CC; Dos Santos HP; Welke JE; Zini CA;
Address:		"Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: karinenicolli@yahoo.com.br. Embrapa Semi-Arid, 56302970 Petrolina, PE, Brazil. Electronic address: aline.biasoto@embrapa.br. Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil; Chemistry Department, Universidade Federal de Sao Paulo (UNIFESP), ?ªn09972-270 Diadema, Brazil. Embrapa Grape & Wine, 95700000 Bento Goncalves, RS, Brazil. Electronic address: henrique.p.santos@embrapa.br. Embrapa Grape & Wine, 95700000 Bento Goncalves, RS, Brazil. Institute of Food Science and Technology, UFRGS, 91501970 Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br. Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br"
Journal Title:		Food Chem
Year:		2018
Volume:		20170921
Issue:
Page Number:		103 - 117
DOI:		10.1016/j.foodchem.2017.09.078
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GCxGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GCxGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GCxGC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits"
Keywords:		Fruit/chemistry *Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis *Olfactometry *Taste Vitis/*chemistry Volatile Organic Compounds/analysis/chemistry Wine/*analysis Canopy Gc-o HS-SPME-GCxGC/TOFMS Qda Vine management Volatile compounds Wine;
Notes:		"MedlineNicolli, Karine P Biasoto, Aline C T Souza-Silva, Erica A Guerra, Celito C Dos Santos, Henrique P Welke, Juliane E Zini, Claudia A eng England 2017/11/18 Food Chem. 2018 Mar 15; 243:103-117. doi: 10.1016/j.foodchem.2017.09.078. Epub 2017 Sep 21"