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GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies odourless and odourant compounds

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dc.contributor.authorCaldeira, Ilda
dc.contributor.authorAnjos, O.
dc.contributor.authorPortal, Vera
dc.contributor.authorBelchior, A. Pedro
dc.contributor.authorCanas, Sara
dc.date.accessioned2012-07-27T17:06:01Z
dc.date.available2012-07-27T17:06:01Z
dc.date.issued2012
dc.description.abstractThe maturation of wine brandies in wooden barrels cause many sensory and physicochemical changes in these alcoholic beverages, namely its flavour modification. Previous work (Caldeira et al. 2008) pointed out the most potent odourant compounds of the wine aged brandies. Some of these compounds proceed from the distillate and others are extracted from the wood. In this study it was quantified, some odourless compounds, such as methanol and higher alcohols and several odorant compounds in brandies aged in presence of two types of wood fragments (staves and tablets), from two different kinds of woods (Limousin oak wood and Portuguese chestnut wood), and compared with those found in the same with brandy aged in wooden barrels. A taster panel have also profiled these brandies and evaluated their overall quality. The methanol and higher alcohols were quantified by GC-FID equipped with a fused silica capillary column of polyethylene glycol according to the official method [NP 3263, 1990]. The odorant compounds were quantified by GC-FID and identified by GC-MS. The results showed that the ageing system is the most discriminant factor, having a significant effect on the level of several odourant compounds. The wood botanical species affected few odourant compounds. The importance of odorant compounds was also demonstrated by the high linear correlations between their contents and the intensity of several sensory attributes. The results show the possibility of using the chromatographic results as a tool to discriminate brandies produced with different ageing technologies.por
dc.identifier.citationCALDEIRA, I. [et al.] (2012) - GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies odourless and odourant compounds. In Encontro Nacional de Cromatografia, 7 = National Meeting on Chromatography, 7th, Porto, 9-11 de Janeiro - Book of abstracts. Porto : FCUP. p.145.por
dc.identifier.urihttp://hdl.handle.net/10400.11/1390
dc.language.isoengpor
dc.publisherENCpor
dc.subjectBrandypor
dc.subjectWood ageingpor
dc.subjectOdourant compoundspor
dc.titleGC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies odourless and odourant compoundspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopor
oaire.citation.title7.º Encontro Nacional de Cromatografia, Porto, 9-11 de janeiro de 2012por
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.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication.latestForDiscoveryebf92f24-012e-45eb-9598-1ae856736f10

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