102249 20210902121738.0 doi 10.1016/j.foodchem.2020.127207 sideral 118602 ART-2020-118602 eng Alegre, Yohanna Universidad de Zaragoza (orcid)0000-0002-5516-1448 Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes 2020 Access copy available to the general public Unrestricted Reconstituted 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. info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 7.514 2020 CHEMISTRY, APPLIED 7 / 74 = 0.095 2020 Q1 T1 NUTRITION & DIETETICS 6 / 88 = 0.068 2020 Q1 T1 FOOD SCIENCE & TECHNOLOGY 7 / 144 = 0.049 2020 Q1 T1 1.772 2020 Analytical Chemistry 2020 Q1 Medicine (miscellaneous) 2020 Q1 Food Science 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Sáenz-Navajas, María Pilar Universidad de Zaragoza (orcid)0000-0001-7225-2272 Hernández-Orte, Purificación Universidad de Zaragoza (orcid)0000-0003-3641-9164 Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 331 (2020), 127207 1-12 Food chem. Food Chemistry 0308-8146 2164053 http://zaguan.unizar.es/record/102249/files/texto_completo.pdf Postprint 744818 http://zaguan.unizar.es/record/102249/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:102249 articulos driver 2021-09-02-09:40:41 ARTICLE