000079091 001__ 79091
000079091 005__ 20190709135616.0
000079091 0247_ $$2doi$$a10.1016/j.foodres.2018.04.037
000079091 0248_ $$2sideral$$a106402
000079091 037__ $$aART-2018-106402
000079091 041__ $$aeng
000079091 100__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, M.-P.$$uUniversidad de Zaragoza
000079091 245__ $$aChemo-sensory approach for the identification of chemical compounds driving green character in red wines
000079091 260__ $$c2018
000079091 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079091 5203_ $$aThe present work seeks to define the “green character” of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (<tetramers) imparted astringency-related sensations such as dryness and stickiness, respectively. No specific aroma compounds were identified in the GC-O study of green wines, however the wines contained significantly higher levels of fusel alcohols. The interaction between isoamyl alcohol and the anthocyanin-derivative fraction and/or tannins is suggested to be involved in the formation of green character in red wines.
000079091 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/IJCI-2015-23444$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2015-3379$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2
000079091 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000079091 590__ $$a3.579$$b2018
000079091 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b26 / 135 = 0.193$$c2018$$dQ1$$eT1
000079091 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079091 700__ $$0(orcid)0000-0002-0471-6159$$aArias, I.$$uUniversidad de Zaragoza
000079091 700__ $$aFerrero-del-Teso, S.$$uUniversidad de Zaragoza
000079091 700__ $$aFernández-Zurbano, P.
000079091 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, A.$$uUniversidad de Zaragoza
000079091 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000079091 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000079091 773__ $$g109 (2018), 138-148$$pFood res. int.$$tFood Research International$$x0963-9969
000079091 8564_ $$s900582$$uhttp://zaguan.unizar.es/record/79091/files/texto_completo.pdf$$yPostprint
000079091 8564_ $$s52459$$uhttp://zaguan.unizar.es/record/79091/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079091 909CO $$ooai:zaguan.unizar.es:79091$$particulos$$pdriver
000079091 951__ $$a2019-07-09-12:25:31
000079091 980__ $$aARTICLE