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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Author(s): WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A.

Summary: The 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.

Publication year: 2014

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Grape & Wine

Keywords: Análise química, Aroma, Chardonnay, Compostos voláteis, Cromatografia gasosa, Serra Gaúcha, Two-dimensional gas chromatography, Vinho, Volatile compounds

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