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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/967

Title: Uma abordagem sensorial e quimica ao aroma de aguardentes vinicas envelhecidas da Lourinhã
Other Titles: A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy
Authors: Sousa, Raul Bruno de
Caldeira, Ilda
Belchior, A.P.
Clímaco, M. Cristina
Keywords: wine brandies
odorants
maturation
aguardente vinica envelhecida
odorantes
envelhecimento
Issue Date: 2008
Publisher: Estação Vitivinicola Nacional
Citation: "Ciência e Técnica Vitivinicola". ISSN 0254-0223. 23: 2 (2008) 97-110
Abstract: The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (CG-FID). The CG-O results showed 29 identified odorants (alcohols, esters, acids and phenols. Some of them are proceeding from the distillate while others are extracted from the wood. The analysis of the correlation between the sensory profiles and the odorant quantification pointed out the relevance of several wood compounds for the brandy aroma, namely the vanillin, volatile phenols and furanic aldehydes. These compounds presented important correlations with several olfactory attributes like vanilla, toasted dried fruits, woody, which influence positively the quality of the brandies.
URI: http://hdl.handle.net/10400.5/967
ISSN: 0254-0223
Appears in Collections:DQAA - Artigos de Revistas

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