Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.

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dc.contributorMAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF.
dc.creatorWELKE, J. E.
dc.creatorBARBARÁ, J. A.
dc.creatorZANUS, M. C.
dc.creatorLAZZAROTTO, M.
dc.creatorZINI, C. A.
dc.date2015-01-05T11:11:11Z
dc.date2015-01-05T11:11:11Z
dc.date2015-01-05
dc.date2014
dc.date2019-03-11T11:11:11Z
dc.date.accessioned2026-07-07T11:22:27Z
dc.descriptionThe aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
dc.formatp. 205
dc.identifierIn: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1004245
dc.identifier.urihttp://hdl.handle.net/123456789/505440
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos voláteis
dc.subjectChardonnay
dc.subjectSerra Gaúcha
dc.subjectTwo-dimensional gas chromatography
dc.subjectVinho
dc.subjectAnálise química
dc.subjectAroma
dc.subjectCromatografia gasosa
dc.subjectVolatile compounds
dc.titleDetermination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.
dc.typeResumo em anais e proceedings

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