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Kinetics of odorant compounds in wine brandies aged in different systems

2016Journal article Restricted access
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dc.contributor.authorCaldeira, Ilda
dc.contributor.authorSantos, Rui
dc.contributor.authorSilva, Jorge Ricardo da
dc.contributor.authorAnjos, O.
dc.contributor.authorMira, Helena
dc.contributor.authorBelchior, A. Pedro
dc.contributor.authorCanas, Sara
dc.date.accessioned2017-07-22T16:31:00Z
dc.date.available2017-07-22T16:31:00Z
dc.date.issued2016
dc.description.abstractThe odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCALDEIRA, I. [et al.] (2016) - Kinetics of odorant compounds in wine brandies aged in different systems. Food Chemistry. ISSN 0308-8146. 211. P. 937-946.pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.05.129pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.11/5616
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectWine brandiespt_PT
dc.subjectAgeing systempt_PT
dc.subjectOdorant compoundspt_PT
dc.subjectKineticspt_PT
dc.subjectOakpt_PT
dc.subjectChestnutpt_PT
dc.titleKinetics of odorant compounds in wine brandies aged in different systemspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage946pt_PT
oaire.citation.startPage937pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume211pt_PT
person.familyNamecaldeira
person.familyNameAnjos
person.familyNamede Almeida Lopes Canas
person.givenNameilda
person.givenNameOfélia
person.givenNameSara Maria
person.identifierB-9350-2
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idEB11-791E-0118
person.identifier.orcid0000-0003-2151-2008
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9781-6481
person.identifier.ridB-4023-2016
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id8056539300
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6507398291
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication.latestForDiscovery6eb41332-af5a-40b7-88ce-1dc5bc1b7880

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