000126533 001__ 126533
000126533 005__ 20241125101140.0
000126533 0247_ $$2doi$$a10.20870/oeno-one.2023.57.2.7089
000126533 0248_ $$2sideral$$a134026
000126533 037__ $$aART-2023-134026
000126533 041__ $$aeng
000126533 100__ $$0(orcid)0000-0002-4093-900X$$aDe la Fuente Blanco, Arancha$$uUniversidad de Zaragoza
000126533 245__ $$aSensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
000126533 260__ $$c2023
000126533 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126533 5203_ $$aThe present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.
000126533 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R
000126533 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126533 590__ $$a2.2$$b2023
000126533 592__ $$a0.486$$b2023
000126533 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b104 / 173 = 0.601$$c2023$$dQ3$$eT2
000126533 593__ $$aHorticulture$$c2023$$dQ1
000126533 593__ $$aFood Science$$c2023$$dQ2
000126533 594__ $$a4.4$$b2023
000126533 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126533 700__ $$aSáenz-Navajas, María-Pilar
000126533 700__ $$aBallester, Jordi
000126533 700__ $$aFranco-Luesma, Ernesto
000126533 700__ $$aValentin, Dominique
000126533 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000126533 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000126533 773__ $$g57, 2 (2023), 489-503$$pOENO One$$tOeno One$$x2494-1271
000126533 8564_ $$s1713199$$uhttps://zaguan.unizar.es/record/126533/files/texto_completo.pdf$$yVersión publicada
000126533 8564_ $$s1995391$$uhttps://zaguan.unizar.es/record/126533/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126533 909CO $$ooai:zaguan.unizar.es:126533$$particulos$$pdriver
000126533 951__ $$a2024-11-22-12:02:15
000126533 980__ $$aARTICLE