000108392 001__ 108392
000108392 005__ 20230519145431.0
000108392 0247_ $$2doi$$a10.1016/j.foodchem.2021.130081
000108392 0248_ $$2sideral$$a125011
000108392 037__ $$aART-2021-125011
000108392 041__ $$aeng
000108392 100__ $$0(orcid)0000-0002-0471-6159$$aArias-Pérez, I.$$uUniversidad de Zaragoza
000108392 245__ $$aInsights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine
000108392 260__ $$c2021
000108392 5060_ $$aAccess copy available to the general public$$fUnrestricted
000108392 5203_ $$aWine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsaturated-aldehydes, saturatedaldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines and (Z)-1,5-octadien-3-one) were prepared. Models were spiked with increasing amounts of acetaldehyde whose headspace concentrations were controlled. Odour and nasal chemesthesic properties were assessed by a trained sensory panel. Results confirm the contribution of the different players, notably isoamyl-alcohol, (Z)-1,5-octadien-3-one, benzaldehyde and methoxypyrazines, to wine aroma and tactile nasal characteristics and demonstrate that acetaldehyde levels play an outstanding role in their modulation. At low levels, it can play positive roles in some specific aromatic contexts, while at higher levels, enhance the negative effects associated to the generic presence of other aldehydes (saturated, unsaturated and Strecker aldehydes) by enhancing “green vegetable” notes and “itching” character and the “burning” effects inked to high levels of isoamyl alcohol.
000108392 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033$$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2015-3379
000108392 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000108392 590__ $$a9.231$$b2021
000108392 592__ $$a1.489$$b2021
000108392 594__ $$a13.1$$b2021
000108392 591__ $$aCHEMISTRY, APPLIED$$b6 / 73 = 0.082$$c2021$$dQ1$$eT1
000108392 593__ $$aFood Science$$c2021$$dQ1
000108392 591__ $$aNUTRITION & DIETETICS$$b6 / 90 = 0.067$$c2021$$dQ1$$eT1
000108392 593__ $$aAnalytical Chemistry$$c2021$$dQ1
000108392 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 144 = 0.056$$c2021$$dQ1$$eT1
000108392 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000108392 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, M.P.
000108392 700__ $$0(orcid)0000-0002-4093-900X$$ade-la-Fuente-Blanco, A.$$uUniversidad de Zaragoza
000108392 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000108392 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, A.$$uUniversidad de Zaragoza
000108392 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000108392 773__ $$g361 (2021), 130081 [11 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000108392 8564_ $$s996374$$uhttps://zaguan.unizar.es/record/108392/files/texto_completo.pdf$$yVersión publicada
000108392 8564_ $$s2328520$$uhttps://zaguan.unizar.es/record/108392/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000108392 909CO $$ooai:zaguan.unizar.es:108392$$particulos$$pdriver
000108392 951__ $$a2023-05-18-14:18:15
000108392 980__ $$aARTICLE