108392 20230519145431.0 doi 10.1016/j.foodchem.2021.130081 sideral 125011 ART-2021-125011 eng Arias-Pérez, I. Universidad de Zaragoza (orcid)0000-0002-0471-6159 Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine 2021 Access copy available to the general public Unrestricted Wine 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. info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3 info:eu-repo/grantAgreement/ES/MINECO/RTC-2015-3379 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 9.231 2021 CHEMISTRY, APPLIED 6 / 73 = 0.082 2021 Q1 T1 NUTRITION & DIETETICS 6 / 90 = 0.067 2021 Q1 T1 FOOD SCIENCE & TECHNOLOGY 8 / 144 = 0.056 2021 Q1 T1 1.489 2021 Food Science 2021 Q1 Analytical Chemistry 2021 Q1 13.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Sáenz-Navajas, M.P. (orcid)0000-0001-7225-2272 de-la-Fuente-Blanco, A. Universidad de Zaragoza (orcid)0000-0002-4093-900X Ferreira, V. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Escudero, A. Universidad de Zaragoza (orcid)0000-0003-1658-1770 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 361 (2021), 130081 [11 pp.] Food chem. Food Chemistry 0308-8146 996374 http://zaguan.unizar.es/record/108392/files/texto_completo.pdf Versión publicada 2328520 http://zaguan.unizar.es/record/108392/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:108392 articulos driver 2023-05-18-14:18:15 ARTICLE