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Orientador(es)
Resumo(s)
The presence of chloroanisoles in cork stoppers is considered the most frequent cause of organoleptic defects in wines bottled with natural corks. These compounds, namely 2,4,6-trichloroanisole (TCA), are generally associated with musty off-flavors and odors in food products. Having this in mind, the major aim of the present work was the development of a rapid and low cost screening method for TCA detection in cork stoppers prior to wine bottling.
Descrição
Palavras-chave
Chloroanisoles TCA
Contexto Educativo
Citação
Carvalho, J. R. B., Gregório, B. J. R., Queiroz, J., Barreiros, L., Magalhães, L. M., Tóth, I. V., Graça, A., & Segundo, M. A. (2014). Rapid method for the detection of chloroanisoles in cork stoppers. Livro de Resumos IJUP’14, 275.
Editora
Universidade do Porto