000102249 001__ 102249
000102249 005__ 20210902121738.0
000102249 0247_ $$2doi$$a10.1016/j.foodchem.2020.127207
000102249 0248_ $$2sideral$$a118602
000102249 037__ $$aART-2020-118602
000102249 041__ $$aeng
000102249 100__ $$0(orcid)0000-0002-5516-1448$$aAlegre, Yohanna$$uUniversidad de Zaragoza
000102249 245__ $$aSensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
000102249 260__ $$c2020
000102249 5060_ $$aAccess copy available to the general public$$fUnrestricted
000102249 5203_ $$aReconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 °C × 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC–MS). Five different aroma categories emerged. Garnacha may develop specific tropical/citrus fruit, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC–MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of five specific metabolomic profiles behind the five specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical/citrus fruit, TDN for kerosene, volatile phenols for woody/toasty, ß-damascenone and massoia lactone, likely with Z-1, 5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.
000102249 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
000102249 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000102249 590__ $$a7.514$$b2020
000102249 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000102249 591__ $$aNUTRITION & DIETETICS$$b6 / 88 = 0.068$$c2020$$dQ1$$eT1
000102249 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 144 = 0.049$$c2020$$dQ1$$eT1
000102249 592__ $$a1.772$$b2020
000102249 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000102249 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000102249 593__ $$aFood Science$$c2020$$dQ1
000102249 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000102249 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, María Pilar$$uUniversidad de Zaragoza
000102249 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, Purificación$$uUniversidad de Zaragoza
000102249 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000102249 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000102249 773__ $$g331 (2020), 127207 1-12$$pFood chem.$$tFood Chemistry$$x0308-8146
000102249 8564_ $$s2164053$$uhttps://zaguan.unizar.es/record/102249/files/texto_completo.pdf$$yPostprint
000102249 8564_ $$s744818$$uhttps://zaguan.unizar.es/record/102249/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000102249 909CO $$ooai:zaguan.unizar.es:102249$$particulos$$pdriver
000102249 951__ $$a2021-09-02-09:40:41
000102249 980__ $$aARTICLE