Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

Autor: Karine Primieri Nicolli, Cláudia Alcaraz Zini, Aline Camarão Telles Biasoto, Karolina Cardoso Hernandes, Juliane Elisa Welke

Publikováno v: Food chemistry. 370

A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, ὀσμή) method. A Merlot wine was use

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a5d5b19448bdabc0e063c32e9e34e0
https://pubmed.ncbi.nlm.nih.gov/34525425

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

Autor: Juliane Elisa Welke, Érica A. Souza-Silva, Henrique Pessoa dos Santos, Karine Primieri Nicolli, Cláudia Alcaraz Zini, C. C. Guerra, Aline Camarão Telles Biasoto

Publikováno v: Food Chemistry. 243:103-117

For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC×GC/TOFMS analyses and QDA have shown that a larger spacing bet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddf6b635265e9f7ab63f5a4ee65fc173
https://doi.org/10.1016/j.foodchem.2017.09.078

Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

Autor: Karine Primieri Nicolli, Aline Camarão Telles Biasoto, Luiz Claudio Correa, Cláudia Alcaraz Zini, C. C. Guerra, Henrique Pessoa dos Santos, Juliane Elisa Welke

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfacto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96cdc2e88e3ba57060ae0b3f238ff379
https://doi.org/10.21577/0103-5053.20190276

Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition

Autor: Juliane Elisa Welke, Qingping Tao, Stephen E. Reichenbach, Cláudia Alcaraz Zini, Karine Primieri Nicolli, Chiara Cordero

Machine learning (ML) has been used previously to recognize particular patterns of constituent compounds. Here, ML is used with comprehensive chemical fingerprints that capture the distribution of all constituent compounds to flexibly perform various

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f6e6c7829fea3ca67409166e25ea50a
http://hdl.handle.net/2318/1694410

Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Autor: Juliane Elisa Welke, Cláudia Alcaraz Zini, Karine Primieri Nicolli, Gustavo Pires Costa, Vitor Manfroi

Publikováno v: Journal of the Brazilian Chemical Society, Volume: 29, Issue: 9, Pages: 1866-1875, Published: SEP 2018
Journal of the Brazilian Chemical Society v.29 n.9 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main comp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de82571e6315dfded551f418ffc1d520
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000901866&lng=en&tlng=en