Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.

<p>Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize the volatile profile of Moscatel sparkling wines. Predominant classes were esters, acids, alcohols and terpenes. The efficiency of GC×GC was apparent due to the higher number of compounds positively and/or tentatively identified through this technique (two and a half times higher than with 1D-GC), as well as by the separation of co-eluted compounds in 1D-GC. Principal components analysis showed that the volatile profile of the majority of sparkling wines is similar. Only two samples differed from others and the compounds responsible for this behavior were nerol, menthol, linalool acetate, limonene and geraniol. Furthermore, a clear separation among sparkling wines done with two Moscato grape varieties (Bianco and Giallo) was observed in cluster analysis due to the higher chromatographic area of terpenes and norisoprenoids verified in Giallo samples.</p>

O Brasil é um grande fabricante de celulose de eucalipto e experimentou progressos importantes na gestão ambiental nesta área nas últimas décadas. Entretanto, ainda há oportunidades para usos alternativos dos resíduos dessas fábricas, que podem resultar em produtos de maior valor agregado. As caracterizações qualitativa e semi-quantitativa da composição do bio-óleo de pirólise de três resíduos da indústria celulose (serragem de eucalipto, resíduo do digestor e lodo) foram realizadas utilizando-se cromatografia gasosa bidimensional abrangente com detector por espectrometria de massas por tempo de voo (GC×GC/TOF-MS). As melhores condições de pirólise para o resíduo do digestor foram aplicadas aos demais resíduos, obtendo-se bio-óleos complexos, sendo os bio-óleos do resíduo do digestor e da serragem qualitativamente semelhantes e o do lodo, um pirolisado de maior complexidade. As vantagens da técnica GC×GC/TOF-MS para esta aplicação específica são apresentadas, bem como o potencial dos componentes dos bio-óleos (fenóis e cetonas) para aplicações industriais importantes.

Brazil is a great manufacturer of Eucalyptus pulp and has experienced important improvements in the environmental management in the last decades. However, there are still opportunities for alternative uses of pulp mill residues, which may result in higher added value products. Qualitative and semi-quantitative characterizations of bio-oil composition of three pulp mill residues (Eucalyptus sawdust, digester residue and wastewater treatment sludge) were performed using comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GC×GC/TOF-MS). The best pyrolysis conditions achieved for the digester residue were applied to the other residues and similar bio-oils were obtained for sawdust and digester residue, while sludge rendered a more complex pyrolysate. The advantages of GC×GC/TOF-MS for this specific application are presented, as well as the potential of bio-oil components for important industrial applications.

Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos

Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB‑CAR‑PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.

The growth of biodiesel market and the implementation of regulations related to biodiesel production and biodiesel/diesel blending has encouraged the development of appropriate analytical methods to control the composition of this type of mixture. In this study, an evaluation of the potential of GC×GC for the characterization of samples of beef tallow biodiesel and the composition of blends of biodiesel/diesel is presented. The methodology was applied to beef tallow biodiesel and its mixtures with petrodiesel, ranging from B2 to B50. Results allowed not only the identification and quantification of the biodiesel esters, but also the biodiesel percentage in biodiesel/diesel blends.