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Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology.

2016-10-23Conference object Restricted access
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dc.contributor.authorJordão, António M.
dc.contributor.authorLozano, Virginia
dc.contributor.authorCorreia, Ana C.
dc.contributor.authorOrtega-Heras, Mirian
dc.contributor.authorGonzález-San José, Maria L.
dc.date.accessioned2017-01-10T08:34:11Z
dc.date.available2017-01-10T08:34:11Z
dc.date.issued2016-10-23
dc.description.abstractThe aim of present work was to investigate the phenolic and volatile composition of cherry, acacia, and oak (from different species) wood chips. By the use of HPLC-DAD 18 different phenolic compounds were detected and quantified while for volatile composition, 33 different compounds were detected by GC-MS. In general, wood samples from oak species showed the higher number of phenolic compounds detected, while cherry wood samples showed the lowest levels. In addition, some individual phenolic compounds were detected, specifically in some wood samples, such as robinetin in acacia woods and naringenin in cherry wood. For volatile composition, cherry wood chips samples showed the lowest volatile composition followed by increasing order by acacia, French, Portuguese and American wood chip samples. Oak wood chip samples from American species showed the highest volatile content, as a result of high levels of several specific compounds (furfural, 5-methyfurfural, β-methyl-γ-octalactones, guaiacol, vanillin and siringaldehyde).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJordão, A. M., Lozano, V., Correia, A. C, Ortega-Heras, M., & González-SanJosé, M. L. (2016). Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology. Proceedings of 39th World Congress of Vine and Wine. "BIO Web of Conferences" 7, 02012,1-4. DOI: 10.1051/bioconf/20160702012.pt_PT
dc.identifier.doi10.1051/bioconf/20160702012pt_PT
dc.identifier.issn2117-4458
dc.identifier.urihttp://hdl.handle.net/10400.19/3636
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEDP Sciencespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectwinept_PT
dc.subjectcherrypt_PT
dc.subjectoakpt_PT
dc.subjectacaciapt_PT
dc.subjectphenolicpt_PT
dc.subjectvolatilept_PT
dc.subjectoenologypt_PT
dc.titleComparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBRASILpt_PT
oaire.citation.volumeBIO Web of Conferences 7, 02012 (2016). 39th World Congress of Vine and Winept_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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