Characterization of risk exposure to carbonyl and furan compounds through wine consumption.

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dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA; LAURA OLIVEIRA LAGO; KARINE PRIMIERI NICOLLI; ELINA BASTOS CARAMÃO; CLAUDIA ALCARAZ ZINI; JULIANE ELISA WELKE.
dc.creatorBIASOTO, A. C. T.
dc.creatorLAGO, L. O.
dc.creatorNICOLLI, K. P.
dc.creatorCAMARÃO, E. B.
dc.creatorZINI, C. A.
dc.creatorWELKE, J. E.
dc.date2016-12-21T11:11:11Z
dc.date2016-12-21T11:11:11Z
dc.date2016-12-21
dc.date2016
dc.date2017-02-14T11:11:11Z
dc.date.accessioned2026-07-07T05:46:53Z
dc.descriptionThe objective of this study was to: (i) quantify acetaldehyde, formaldehyde, ethyl carbamate, furan, furfural and acrolein in wine using headspace-solid phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometric detection (GC×GC/TOFMS) and (ii) characterize the risk of exposure to these toxic compounds through wine consumption.
dc.format1 Pen drive.
dc.identifierIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1059038
dc.identifier.urihttp://hdl.handle.net/123456789/499775
dc.languageeng
dc.rightsopenAccess
dc.subjectVitivinicultura
dc.subjectUva
dc.subjectVinho
dc.subjectAroma
dc.subjectConsumo
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleCharacterization of risk exposure to carbonyl and furan compounds through wine consumption.
dc.typeResumo em anais e proceedings

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