Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

Submitted by Ana Hilda Fonseca (anahilda@ufba.br) on 2016-04-13T14:12:25Z No. of bitstreams: 1 Tese_Ana_Paula.pdf: 3827319 bytes, checksum: 91737d1acf0998e577201f506eae05e0 (MD5) / Approved for entry into archive by Ana Hilda Fonseca (anahilda@ufba.br) on 2016-05-09T17:03:02Z (GMT) No. of bitstreams: 1 Tese_Ana_Paula.pdf: 3827319 bytes, checksum: 91737d1acf0998e577201f506eae05e0 (MD5) / Made available in DSpace on 2016-05-09T17:03:02Z (GMT). No. of bitstreams: 1 Tese_Ana_Paula.pdf: 3827319 bytes, checksum: 91737d1acf0998e577201f506eae05e0 (MD5) / CNPq / A técnica de microextração em fase sólida através do headspace (HS SPME) combinada com a cromatografia a gás acoplada à espectrometria de massas (CG-MS) foi empregada no isolamento, separação e identificação dos compostos orgânicos voláteis responsáveis pelo flavor do coentro, salsa, cebolinha, cebola roxa e cebola branca. Foram testadas três diferentes fibras por meio do planejamento fatorial de dois níveis para cada amostra. As fibras testadas foram: polidimetilsiloxano (PDMS, 100 µm), poliacrilato (PA, 85 µm) e polidimetilsiloxano- divinilbenzeno (PDMS-DVB, 65 µm). Durante a etapa de extração com SPME, as fibras foram expostas ao headspace de vials lacrados contendo amostras, na ausência de água, que foram posteriormente incubados em diferentes temperaturas, tempos e massas. Para o coentro a melhor fibra foi PDMS-DVB, com 0,75 gramas de folhas, a 100ºC e 25 minutos de tempo de extração. Para a salsa e a cebolinha, a fibra que melhor isolou os compostos orgânicos voláteis foi PDMS, com 0,50 gramas de folhas, a 70ºC e 20 minutos de tempo de extração. Para a cebola roxa foi PDMS-DVB e para a cebola branca foi PDMS, nas mesmas condições de análises, 1,5 gramas de amostra, 40ºC a 25 minutos o tempo de extração. A identificação dos compostos isolados foi feita por meio da biblioteca NIST e Willey, e cálculos de índice de retenção linear com padrão de alcanos. Com os melhores resultados de cada amostra determinado, aplicou-se a análise da componente principal (PCA), para cada amostra em que foi possível observar a variação dos voláteis de amostras adquiridas em diferentes pontos de venda da cidade de Salvador-Ba. Em seguida foram desenvolvidos estudos de teste de prateleira em que foi possível identificar o decaimento gradual da abundância relativa dos compostos voláteis presentes originalmente nas amostras e o surgimento de outros compostos, no período de oito dias. O procedimento desenvolvido apresentou boa eficiência na extração e identificação da fração volátil, sem uso de reagentes orgânicos e, portanto, sem a geração de resíduos, preconizando os princípios da Química Verde. / The microextraction technique in solid phase through the headspace (HS SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used in isolation, separation and identification of volatile organic compounds responsible for the flavor of coriander, parsley, chives, red onion and white onion. Three different fibers were tested by means of multivariate two planning levels for each sample. The fibers tested were: polydimethylsiloxane (PDMS, 100 µm), polyacrylate (PA, 85 µm), and polydimethylsiloxane-divinylbenzene (PDMS-DVB, 65 µm). During the extraction step using SPME, the fibers were exposed to the headspace of sealed vials containing samples, in the absence of water, which were then incubated at different temperatures, times and masses. To coriander the best fiber was PDMS-DVB, 0.75 g of leaves, 100ºC and 25 minutes extraction time. For parsley and chives, the best fiber that isolated volatile organic compounds was PDMS with 0.50 grams of leaves, at 70ºC and 20 minutes extraction time. For the red onion was PDMS-DVB and the white onion was PDMS analysis under the same conditions, 1.5 grams of sample, 40 °C and 25 minutes extraction time. Identification of individual compounds was made through the NIST library and Willey and linear retention index calculations alkanes pattern. With the best results of each particular sample, applied the analysis of the principal component (PCA) for each sample it was possible to observe the variation of volatile samples acquired at different points of sale in the city of Salvador, Bahia. Then, they were developed shelf test studies it was possible to identify the gradual decay of the relative abundance of the volatile compounds originally present in the samples and the appearance of other compounds during eight days. The procedure developed showed good efficiency in the extraction and identification of the volatile fraction, without the use of organic reagents and therefore virtually no waste generation, advocating the principles of Green Chemistry.

Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

A presenÃa dos agrotÃxicos à cada vez mais preocupante no Brasil visto que entre 2007 e 2012, o volume de defensivos (considerando apenas o princÃpio ativo) aplicado nas lavouras cresceu 14 %. O uso descontrolado desses compostos tem oferecido riscos a trabalhadores e moradores das regiÃes do agronegÃcio. Uma pesquisa realizada por um grupo da Universidade Federal do CearÃ, mostrou que em 23 amostras de Ãgua da regiÃo do perÃmetro irrigado do baixo Jaguaribe, coletadas em diferentes localidades e analisadas por cromatografia lÃquida, todas apresentaram a presenÃa de algum agrotÃxico, destacando-se o carbaril e o carbofurano como os mais detectados. Um estudo constatou anormalidades cromossÃmicas em cÃlulas da medula Ãssea de indivÃduos expostos a pesticidas na regiÃo, o que reforÃa a necessidade de desenvolvimento de mÃtodos bioanalÃticos capazes de detectar pesticidas em amostras biolÃgicas, para que essa exposiÃÃo possa ser monitorada pelas autoridades competentes. Baseado nisso um mÃtodo foi desenvolvido para anÃlise de carbaril e carbofurano, usando um cromatÃgrafo a gÃs equipado com detector de massas, em que foi monitorado o sinal analÃtico do agrotÃxico e de seus respectivos produtos de degradaÃÃo tÃrmica, degradaÃÃo essa ocorrida injetor do cromatÃgrafo. Um estudo para determinaÃÃo da melhor velocidade linear para o mÃtodo foi realizado com a construÃÃo do diagrama de Van Deemter, sendo determinada como Ãtima, a velocidade de 50,5 cm s-1. O preparo da amostra foi realizado com a precipitaÃÃo das proteÃnas do plasma seguida de microextraÃÃo em fase sÃlida no modo headspace (MEFS-HS) do sobrenadante; para otimizaÃÃo da extraÃÃo foi realizado planejamento fatorial 22 com componente central, em 3 fibras com caracterÃsticas diferentes. A fibra Polidimetilsiloxano/Divinilbenzeno (PDMS/DVB) de 65Âm mostrou uma maior afinidade com os analitos, sendo determinada como condiÃÃes Ãtimas o tempo de 40 min. de extraÃÃo com NaCl 30 % p/v de forÃa iÃnica e 110 ÂC de temperatura; o pH 5,5, agitaÃÃo de 1000 rpm e vial de 40 mL foram mantidos constantes. Foi validado um mÃtodo para determinaÃÃo quantitativa apenas para o carbaril, sendo esse monitorado pelo sinal do 1-naftol. A % de 1-naftol produzido pela degradaÃÃo tÃrmica do carbaril, nas condiÃÃes de MEFS e no CG-EM, foram respectivamente de 8% determinado por RMN e 94 % determinado pelo sinal gerado no detector EM. A seletividade foi avaliada na matriz de plasma sanguÃneo para amostras normais, lipÃmica e hemolisada, sendo o mÃtodo bem seletivo. A faixa linear de trabalho foi de 12 a 180 Âg L-1; utilizando o mÃtodo de superposiÃÃo da matriz com a utilizaÃÃo do pirimicarbe como padrÃo substituto, a linearidade da curva de calibraÃÃo foi determinada pelo valor do coeficiente de correlaÃÃo (R = 0,999), sendo realizado um estudo mais aprofundado da linealidade. Os valores do limite de detecÃÃo e quantificaÃÃo foram de 3,0 e 12,0 Âg L-1, o que demonstra que pequenas concentraÃÃes podem ser analisadas pelo mÃtodo; a precisÃo e exatidÃo intra e inter corrida foram todos dentro do recomendado pela resoluÃÃo da AgÃncia Nacional de VigilÃncia SanitÃria Brasileira n 27/2012, menores que 15 % para concentraÃÃes mÃdias e altas e, menores que 20 % para baixas concentraÃÃes. Amostras de 10 trabalhadores da regiÃo foram analisadas, porÃm nÃo foi detectada presenÃa de carbaril e carbofurano no plasma desses indivÃduos. / The presence of pesticides is increasing concern in Brazil since 2007 to 2012, the volume of pesticides (considering only the active ingredient) applied to the crops grew 14 %. The uncontrolled use of these compounds has offered risks to workers and residents of the areas of agribusiness. A survey conducted by a group of Federal University of CearÃ, showed that in 23 samples of water from the irrigated perimeter region of low Jaguaribe, collected at different locations and analyzed by liquid chromatography, all showed the presence of some pesticides, highlighting the carbaryl and carbofuran as the most detected. One study found chromosomal abnormalities in bone marrow cells of individuals exposed to pesticides in the region, which reinforces the need to develop bioanalytical methods able to detect pesticides in biological samples, for which exposure can be monitored by competent authorities. Based on that a method was developed for analysis of carbaryl and carbofuran, using a gas chromatograph equipped with mass detector, it was monitored the analytical signal of pesticides and their respective products of thermal degradation, degradation that occurred gun chromatograph. A study to determine the appropriate line speed for the method was carried out with the construction of the Van Deemter diagram, being determined as great as the speed of 50.5 cm s-1. Sample preparation was carried out with the precipitation of the plasma proteins microextraction followed by solid phase in the headspace (HS-SPME) of the supernatant; to extract optimization was performed factorial design with central component 22 in three fibers having different characteristics. The Polydimethylsiloxane/Divinylbenzene fiber (PDMS/DVB) of 65 μm showed a higher affinity for analytes and determined as optimum conditions the time of 40 min. extraction with NaCl 30 % w/v of ionic strength and temperature of 110 ÂC; pH 5.5, stirring speed of 1000 rpm and 40 ml vial were kept constant. A method for quantitative determination has been validated only for carbaryl, making monitored by signal 1-naphthol. The % 1-naphthol produced by thermal degradation of carbaryl in the conditions of SPME and GC-MS were respectively determined by NMR 8 % and 94 % as determined by the generated signal detector. The selectivity was evaluated in blood plasma matrix for normal, hemolyzed, and lipemic samples, the highly selective method. The linear response range was 12-180 μg L-1; using the matrix method of superposition using the substitute pattern as pirimicarb, the linearity of calibration curve was determined by the value of the correlation coefficient (R = 0.999), being conducted further study of the linearity. The values of detection and limit of quantification were 3.0 and 12.0 μg L-1, demonstrating that small concentrations can be analyzed by the method; the precision and accuracy intra and inter race were all within the recommended resolution by the National Sanitary Surveillance Agency No. 27/2012, less than 15% for medium to high concentrations and lower than 20 % for low concentrations. Samples of 10 workers in the region were analyzed, but was not detected presence of carbaryl and carbofuran in plasma of these individuals.

Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

Orientadores: Marco Aurélio Zezzi Arruda, Fábio Augusto / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Química / Made available in DSpace on 2018-08-21T15:26:25Z (GMT). No. of bitstreams: 1 Silva_ElidianeGomesda_D.pdf: 2153115 bytes, checksum: 5169aef7da6fd6ddcc74f0fd71a98fe7 (MD5) Previous issue date: 2012 / Resumo: No Capítulo 1, é proposta a combinação das técnicas de microextração em fase sólida com a espectrometria de absorção atômica em forno de grafite para extração de Se(IV) derivado, seguida de detecção por GC-MS. O método é aplicado com sucesso na determinação de Se total em materiais de referência certificado (BCR-414 and SRM 1643e), sendo obtidas recuperações de 97% para a água (SRM 1643e) e 101% para o plâncton (BCR-414). O método também é aplicado para determinação de selênio em amostra de medicamento manipulado a base de quelato de selênio. No Capítulo 2, a técnica de HPLC com troca aniônica acoplada a ICP-MS, é usada para identificação e determinação de quatro espécies de selênio (Se(IV), Se(VI), selenometionina e selenocistina) em amostras biológicas (plâncton, castanha-do-pará, urina e folhas de girassol). A extração das espécies, presente em plâncton (BCR-414), castanha-do-pará e folhas de girassol, é realizada com água, e um teste de simulação de digestão gastrointestinal também é aplicado para identificar as espécies de selênio bioacessíveis em castanha do Pará. O Se(IV) é a principal espécie extraída no plâncton, com maior concentração de selênio no extrato. A castanha-do-pará possui, principalmente, selenocistina e selenometionina, sendo que somente a selenometionina é identificada como bioacessível. O estudo de especiação de selênio por HPLC-ICP-MS sugere a presença de selenocistina em urina de homens e mulheres. As folhas de girassol, de plantas cultivadas com solução de selenito apresentam um maior número de espécies de selênio, em comparação a planta controle / Abstract: In Chapter 1, the combination of the techniques of solid phase microextraction with atomic absorption spectrometry graphite furnace is proposed, using an SPME fiber device and graphite furnace (GF) for extracting Se compounds. The extracted compounds are separated and detected by GC-MS. The method is successfully applied to the total Se determination in certified reference materials (BCR-414 and SRM 1643e). The SPME-GF method combined with GC-MS is also applied to the determination of total selenium in a commercial drug sample (selenium chelate). In Chapter 2, the anion-exchange HPLC technique coupled to ICP-MS is used for identification and determination of four selenium species (Se(IV), Se(VI), selenomethionine and selenocystine) in biological samples (plankton, Brazil nuts, urine and sunflower leaves). The extraction of the species is carried out using water for plankton (BCR-414), Brazil nuts and sunflower leaf. A simulated gastrointestinal digestion is also used to identify bioaccessible selenium in Brazil nuts. The Se(IV) is the predominant specie in the plankton, with the highest selenium concentration in the extract. The Brazil nuts contain selenomethionine and selenocystine species, but only selenomethionine is identified as bioaccessible. The study of selenium speciation by HPLC-ICP-MS suggests the presence of selenocystine in the urine of women and men. The sunflower leaves of plants cultivated with selenite have a higher number of selenium species compared to the control plants / Doutorado / Quimica Analitica / Doutora em Ciências

My dissertation focuses on (i) the development sputtered films for solid phase microextraction (SPME) and (ii) the comprehensive characterization of materials using a suite of analytical techniques. Chapter 1 reviews the basics of SPME. This chapter also contains (i) a discussion of various sputtering techniques, (ii) a discussion of two techniques I focused on most of my work: spectroscopic ellipsometry (SE) and X-ray photoelectron spectroscopy (XPS). Chapter 2 focuses the major part of my work, which is to prepare new solid phases/adsorbents for SPME via silicon sputtering followed by thermal deposition of a polymer, polydimethylsiloxane (PDMS). PDMS was deposited by a simple gas phase technique which has never before been applied to prepare SPME stationary phases. The coatings were characterized by time-of-flight mass spectrometry (ToF-SIMS), XPS, scanning electron microscopy (SEM), SE, and contact angle goniometry. The extraction efficiencies of ca. 1.8 µm sputtered, PDMS-coated fibers were compared to a commercial fiber (7 µm PDMS) for a series of polycyclic hydrocarbons (PAHs). Large carry-over and phase bleed peaks are observed in case of commercial PDMS-based SPME coatings, which decrease the lifetime and usefulness of these fibers. It is of great significance that our sputtered fibers exhibit very small or negligible carry-over peaks and phase bleed peaks under the same conditions. Chapter 3 focuses on the multi-instrument characterization of copper and tungsten films sputtered by direct current magnetron sputtering (DCMS) and high-power impulse magnetron sputtering (HiPIMS) using a modern sputter source. The resulting films were characterized by energy dispersive X-ray spectroscopy (EDX), XPS, SEM, atomic force microscopy (AFM), SE, and X-ray diffraction (XRD). By EDX and XPS, all the sputtered films only showed the expected metal peaks. By XPS, the surfaces sputtered by DCMS were richer in oxygen than those produced by HiPIMS. By AFM, both surfaces were quite smooth. By SEM, the HiPIMS films exhibited smaller grain sizes, which was further confirmed by XRD. The crystallite sizes estimated by XRD are as follows: 18.2 nm (W, HiPIMS), 27.3 nm (W, DCMS), 40.2 nm (Cu, HiPIMS), and 58.9 nm (Cu, DCMS). By SE, the HiPIMS surfaces showed higher refractive indices, which suggested that they were denser and less oxidized than the DCMS surfaces. Chapter 4 reports characterization of liquid PDMS via SE, which required some experimental adaptations. The transmission measurements were obtained via a dual cuvette approach that eliminated the effects of the cuvettes and their interfaces. Only the reflection measurements were modeled with a Sellmeier function which produced decent fits. Chapters 5 consists of contributions to Surface Science Spectra (SSS) of near-ambient XPS spectra of various unconventional materials including cheese, kidney stone, sesame seeds, clamshell, and calcite. This dissertation also contains appendices of tutorial articles I wrote on ellipsometry and vacuum equipment.

This thesis deals with the production and characterization of cheese analogues, ie products in which some of the dairy components are mutually or completely replaced by a non-dairy component. Model samples of fresh cheese and analogues of fresh cheese (standard) with the addition of linseed and rapeseed oil were produced by a standard technological procedure in MENDELU Brno. The content of bound and free fatty acids, volatile (aroma) substances and sensory quality was monitored in the samples. The main focus was to evaluate the effect of added vegetable oil on the monitored parameters. The fats from the sample were extracted with a mixture of diethyl ether and petroleum ether. Fatty acids were converted to methyl esters by boron trifluoride-catalyzed acid esterification and subsequently identified by GC-FID. The analysis found a higher content of fatty acids in cheese analogues in comparison with the control sample, also the content of unsaturated fatty acids increased. The HS-SPME-GC-MS method was used for the identification and semi-quantification of volatile substances (aromatic substances). 56 volatile compounds were identified in the samples; The percentage of individual chemical groups differed significantly, the highest content was found in the control sample. Sensory evaluation was performed using a scale and a serial test. In all of monitored indicators (apparence, color, consistency, smell and taste) the control sample was evaluated as best. As for the analogues the taste and smell of used oils were detected, which was unpleasant for the evaluators. The obtained results show that the addition of vegetable oils increases the nutritional value of cheeses (higher content of unsaturated fatty acids), but reduces their sensory quality and overall consumer acceptability.

This master's thesis deals with the analysis of biochar extracts by separation methods. All analyzed biochar was produced from waterworks sludge by microwave pyrolysis. The aim of the thesis is the optimization of the sample preparation method and its analysis in a laboratory environment. With the ever-growing world population, the problem of a sustainable economy in both agriculture and waste management is becoming increasingly urgent. This fact has led most countries to consider promoting the so-called Circular Economy. The use of sewage sludge as a feedstock for biochar production is perfectly in line with this strategy. So far, however, the short term and the long term benefits and risks of using biochar have not been sufficiently described. Potentially hazardous organic substances were extracted from the biochar extracts by three techniques: liquid-liquid extraction, solid-phase extraction, and solid- phase micro-extraction. The obtained samples were analyzed using the GS-MS/TOF method. The individual methods were compared. Several biochar samples from WWTP Brno and WWTP Drahovice were selected and analyzed to verify the suitability of the selected sample analysis method.

This paper deals with the manufacture and characterisation of cheese analogues, which are products, where the milk components are totally or partially replaced by non-milk components. Model samples, edam type cheese and the analogue containing hazelnut oil, were manufactured using the standard way at Brno Mendelu. The main parameters chosen to describe the quality of samples were free and bound fatty acids, volatile compounds and sensory quality. The main aim was to judge the influence of added hazelnut oil on mentioned parameters. For the identification and semiquantification of volatile compounds HS-SPME-GC-MS method was used. Fat extraction from sample was made with a mixture of two solvents (diethylether, petrolether), fatty acids were identified and quantified by GC-FID, with their former acid transesterification using methanolic solution of BF3 as a catalyst. For sensory analysis of the appearance, colour, texture, aroma, taste and overall acceptance of the sample descriptive scales and comparison with standard were used, the structure was observed by electron microscopy. The results show that addition of hazelnut oil affects the sensory properties, ripening process (higher amount of volatile compounds, faster lipolysis), nutrition value (higher amount of unsaturated fatty acids), and the stability of the product.