000106687 001__ 106687
000106687 005__ 20230519145443.0
000106687 0247_ $$2doi$$a10.3390/foods10071627
000106687 0248_ $$2sideral$$a124586
000106687 037__ $$aART-2021-124586
000106687 041__ $$aeng
000106687 100__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000106687 245__ $$aA new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
000106687 260__ $$c2021
000106687 5060_ $$aAccess copy available to the general public$$fUnrestricted
000106687 5203_ $$aAlthough 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 classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
000106687 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R$$9info:eu-repo/grantAgreement/ES/MINECO/RYC-2019-027995-I
000106687 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000106687 590__ $$a5.561$$b2021
000106687 592__ $$a0.726$$b2021
000106687 594__ $$a4.1$$b2021
000106687 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000106687 593__ $$aFood Science$$c2021$$dQ1
000106687 593__ $$aPlant Science$$c2021$$dQ1
000106687 593__ $$aMicrobiology$$c2021$$dQ1
000106687 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000106687 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000106687 700__ $$0(orcid)0000-0002-4093-900X$$aFuente Blanco, Arancha de la$$uUniversidad de Zaragoza
000106687 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz Navajas, María Pilar
000106687 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000106687 773__ $$g10, 7 (2021), [17 pp.]$$pFoods$$tFoods$$x2304-8158
000106687 8564_ $$s3243454$$uhttps://zaguan.unizar.es/record/106687/files/texto_completo.pdf$$yVersión publicada
000106687 8564_ $$s2753690$$uhttps://zaguan.unizar.es/record/106687/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000106687 909CO $$ooai:zaguan.unizar.es:106687$$particulos$$pdriver
000106687 951__ $$a2023-05-18-14:35:45
000106687 980__ $$aARTICLE