000086158 001__ 86158
000086158 005__ 20210902121603.0
000086158 0247_ $$2doi$$a10.1016/j.foodchem.2019.125553
000086158 0248_ $$2sideral$$a114400
000086158 037__ $$aART-2020-114400
000086158 041__ $$aeng
000086158 100__ $$0(orcid)0000-0002-4093-900X$$aDe la Fuente Blanco, Arancha$$uUniversidad de Zaragoza
000086158 245__ $$aFourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
000086158 260__ $$c2020
000086158 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086158 5203_ $$aAroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference. Isointense and qualitatively similar aroma vectors with a reduced number of esters (V2-V7) were prepared. Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (ethyl 2-methylbutyrate, ethyl butyrate and hexanoate). In the oaky model, a vector containing just ethyl 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odour intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.
000086158 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R$$9info:eu-repo/grantAgreement/ES/MINECO/IJCI-2015-23444
000086158 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000086158 590__ $$a7.514$$b2020
000086158 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000086158 591__ $$aNUTRITION & DIETETICS$$b6 / 88 = 0.068$$c2020$$dQ1$$eT1
000086158 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 144 = 0.049$$c2020$$dQ1$$eT1
000086158 592__ $$a1.772$$b2020
000086158 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000086158 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000086158 593__ $$aFood Science$$c2020$$dQ1
000086158 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000086158 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, Maria-Pilar$$uUniversidad de Zaragoza
000086158 700__ $$0(orcid)0000-0002-4353-2483$$aValentin, Dominique$$uUniversidad de Zaragoza
000086158 700__ $$aFerreira, Vicente
000086158 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000086158 773__ $$g307 (2020), 125553 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000086158 8564_ $$s627697$$uhttps://zaguan.unizar.es/record/86158/files/texto_completo.pdf$$yPostprint
000086158 8564_ $$s52395$$uhttps://zaguan.unizar.es/record/86158/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000086158 909CO $$ooai:zaguan.unizar.es:86158$$particulos$$pdriver
000086158 951__ $$a2021-09-02-08:36:10
000086158 980__ $$aARTICLE