RI UFBA >
Instituto de Química >
Artigos Publicados em Periódicos (Quimica) >
Please use this identifier to cite or link to this item:
|Title: ||Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos|
|Other Titles: ||Química Nova|
|Authors: ||Azevedo, Luciana Cavalcante de|
Reis, Marina M.
Silva, Luciana A. da
Andrade, Jailson Bittencourt de
|Keywords: ||Wine;Carbonylic compounds;Hydroxyalkylsulfonic acids|
|Issue Date: ||2007|
|Abstract: ||Studies on identification of compounds that make up the aroma and flavor in wines involve research evaluating mainly the influence of terpenes, esters, lactones and alcohols upon these sensory characteristics. However, carbonylic compounds (CC) play an important role concerning the substances that impact aroma to these drinks. Their origin is reported to be linked to the grape's chemical composition, must fermentation or micro-oxidation occurring during storage in barrels. Some CCs, like E-ionone, E-damascenone, siryngaldehyde, can contribute a pleasant aroma and improve the wine quality whereas others are responsible for unpleasant characteristics (acetaldehyde, furfural, 5-hydroxy-methyl furfural, diacetil, E-non-2-enal, etc). A fraction of CCs present is associated with bisulfite ions in the form of hydroxyalkylsulfonic acids. Some of them are stable and play an important role in determining wine quality. The reaction involving the formation of this aduct commonly occurs with CCs of low molar mass, such as formaldehyde and acetaldehyde. The reaction involving CCs with more than three carbon atoms demands further studies.|
|Description: ||p. 1968-1975.|
|Appears in Collections:||Artigos Publicados em Periódicos (Quimica)|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.