Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

Autor: Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

Publikováno v: OENO One, Vol 57, Iss 2 (2023)

The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomat

Externí odkaz: https://doaj.org/article/fd199e8c585b4e30be077a4e97e4dd51

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

Autor: Arancha de-la-Fuente-Blanco, Vicente Ferreira, María-Pilar Sáenz-Navajas

Publikováno v: Foods, Vol 10, Iss 1627, p 1627 (2021)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Foods

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5562a04920203cc2736e166500180a8
https://www.mdpi.com/2304-8158/10/7/1627

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Autor: Arancha de-la-Fuente-Blanco, Dominique Valentin, Vicente Ferreira, María-Pilar Sáenz-Navajas

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2020, 307 (1), pp.125553. ⟨10.1016/j.foodchem.2019.125553⟩
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Digital.CSIC. Repositorio Institucional del CSIC

Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5522eac45b7a5d3e440386f42d35d2b
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02325590

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

Autor: Vicente Ferreira, María-Pilar Sáenz-Navajas, Purificación Fernández-Zurbano, Arancha de-la-Fuente-Blanco, José Antonio Curiel, Ramon Gonzalez, Jordi Tronchoni, Pilar Morales

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9d7c117ce2a459a1ce3d4d7f5ca0a87
https://doi.org/10.1016/j.fm.2017.10.008

Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

Autor: María-Pilar Sáenz-Navajas, Arancha de-la-Fuente-Blanco, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Valentin

Publikováno v: Food Quality and Preference
Food Quality and Preference, Elsevier, 2017, 62, pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Food Quality and Preference, Elsevier, 2017, 62 (Supplement C), pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname

The present study investigates the role of sensory interactions and the level of expertise of consumers on the perception of bitterness and astringency in a red wine complex matrix. In the first experiment, a commercial red wine was spiked with quini

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2615342aac0843987aab5ca0ae97d1a6
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02176284