000129649 001__ 129649
000129649 005__ 20241125101133.0
000129649 0247_ $$2doi$$a10.1016/j.foodchem.2023.137935
000129649 0248_ $$2sideral$$a135883
000129649 037__ $$aART-2023-135883
000129649 041__ $$aeng
000129649 100__ $$aSánchez-Acevedo, Elayma$$uUniversidad de Zaragoza
000129649 245__ $$aKinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential
000129649 260__ $$c2023
000129649 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129649 5203_ $$aThis study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation. Experimentation at three temperatures categorizes specific grape-derived aroma molecules into three stability-based groups: labile molecules from labile precursors, stable molecules from labile precursors, and stable molecules from stable precursors. While many grape-derived aromas exhibit similar patterns and levels of accumulation across temperatures, reaction rates significantly increase with temperature. The analysis of 12 samples of two grape varieties hydrolyzed at 50 °C for 5 weeks and 75 °C for 24 h confirms that fast hydrolysis accurately replicates varietal and between-sample aroma compositional differences. Moreover, the accumulated levels of 21 relevant grape-derived aromas strongly correlate with those at 50 °C, indicating that fast hydrolysis at 75 °C reliably predicts grape aroma potential.
000129649 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MCINN/PRE2018-084968$$9info:eu-repo/grantAgreement/ES/MICINN/AGL2017-87373-C3-1-R
000129649 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129649 590__ $$a8.5$$b2023
000129649 592__ $$a1.745$$b2023
000129649 591__ $$aCHEMISTRY, APPLIED$$b5 / 74 = 0.068$$c2023$$dQ1$$eT1
000129649 593__ $$aAnalytical Chemistry$$c2023$$dQ1
000129649 591__ $$aNUTRITION & DIETETICS$$b4 / 114 = 0.035$$c2023$$dQ1$$eT1
000129649 593__ $$aMedicine (miscellaneous)$$c2023$$dQ1
000129649 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 173 = 0.046$$c2023$$dQ1$$eT1
000129649 593__ $$aFood Science$$c2023$$dQ1
000129649 594__ $$a16.3$$b2023
000129649 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129649 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza
000129649 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000129649 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000129649 773__ $$g438 (2023), 137935$$pFood chem.$$tFood Chemistry$$x0308-8146
000129649 8564_ $$s2494113$$uhttps://zaguan.unizar.es/record/129649/files/texto_completo.pdf$$yVersión publicada
000129649 8564_ $$s2744896$$uhttps://zaguan.unizar.es/record/129649/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129649 909CO $$ooai:zaguan.unizar.es:129649$$particulos$$pdriver
000129649 951__ $$a2024-11-22-11:59:34
000129649 980__ $$aARTICLE