Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Carolina Muñoz González"'
Autor:
Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón
Publikováno v:
Foods, Vol 12, Iss 15, p 2835 (2023)
Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavo
Externí odkaz:
https://doaj.org/article/04323eeb6ac247a79859aa43f225ed00
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity
Externí odkaz:
https://doaj.org/article/e39f8c359d3e4b91acb2e33ef90e561d
Autor:
Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruíz, Carolina Chaya, María Angeles Pozo-Bayón
Publikováno v:
Foods, Vol 11, Iss 19, p 3104 (2022)
The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown
Externí odkaz:
https://doaj.org/article/105d0cdec317472f91a6c74d70e41a9c
Autor:
Carmen Tatiana Cuadrado-Silva, Carolina Muñoz-González, Ramón Giraldo, María Ángeles Del Pozo-Bayón, Coralia Osorio
Publikováno v:
Molecules, Vol 27, Iss 4, p 1269 (2022)
The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was studied herein. The glycosidic extract (GP) was incubated with a mixture of the oral
Externí odkaz:
https://doaj.org/article/8190da931d484a7ba80e20cc5dc7eb70
Publikováno v:
Molecules, Vol 26, Iss 10, p 2906 (2021)
This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using
Externí odkaz:
https://doaj.org/article/b9c14bd5e4ca422eb27d6595c4280812
Publikováno v:
Foods, Vol 10, Iss 2, p 415 (2021)
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immed
Externí odkaz:
https://doaj.org/article/48af0cb8f28040908741b54ca2cc5c8d
Publikováno v:
Foods, Vol 10, Iss 1, p 93 (2021)
This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethy
Externí odkaz:
https://doaj.org/article/ccee01be6cda437189a2000b85fd1ae3
Autor:
María Perez-Jiménez, Adelaida Esteban-Fernández, Carolina Muñoz-González, María Angeles Pozo-Bayón
Publikováno v:
Molecules, Vol 25, Iss 7, p 1701 (2020)
To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were
Externí odkaz:
https://doaj.org/article/cb6be4e905e844108ae705277e3a1327
Publikováno v:
Molecules, Vol 24, Iss 18, p 3253 (2019)
This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampli
Externí odkaz:
https://doaj.org/article/e4300923717344e1a15ee01af8ee7a71
Autor:
Carolina Muñoz-González, Francis Canon, Gilles Feron, Elisabeth Guichard, Maria Angeles Pozo-Bayón
Publikováno v:
Molecules, Vol 24, Iss 7, p 1277 (2019)
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same w
Externí odkaz:
https://doaj.org/article/a43ee6046a7544f6a7a9f224f207f780