000095924 001__ 95924
000095924 005__ 20210902121616.0
000095924 0247_ $$2doi$$a10.3390/molecules25020272
000095924 0248_ $$2sideral$$a116518
000095924 037__ $$aART-2020-116518
000095924 041__ $$aeng
000095924 100__ $$aPetronilho, S.
000095924 245__ $$aRevealing the usefulness of aroma networks to explain wine aroma properties: A case study of Portuguese wines
000095924 260__ $$c2020
000095924 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095924 5203_ $$aWine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
000095924 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000095924 590__ $$a4.411$$b2020
000095924 591__ $$aCHEMISTRY, MULTIDISCIPLINARY$$b63 / 178 = 0.354$$c2020$$dQ2$$eT2
000095924 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b116 / 297 = 0.391$$c2020$$dQ2$$eT2
000095924 592__ $$a0.782$$b2020
000095924 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000095924 593__ $$aChemistry (miscellaneous)$$c2020$$dQ1
000095924 593__ $$aDrug Discovery$$c2020$$dQ1
000095924 593__ $$aPhysical and Theoretical Chemistry$$c2020$$dQ1
000095924 593__ $$aMolecular Medicine$$c2020$$dQ1
000095924 593__ $$aOrganic Chemistry$$c2020$$dQ1
000095924 593__ $$aPharmaceutical Science$$c2020$$dQ1
000095924 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000095924 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000095924 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000095924 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000095924 700__ $$aCoimbra, M. A.
000095924 700__ $$aRocha, S. M.
000095924 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000095924 773__ $$g25, 2 (2020), 272 [17 pp]$$pMolecules$$tMolecules$$x1420-3049
000095924 8564_ $$s653442$$uhttps://zaguan.unizar.es/record/95924/files/texto_completo.pdf$$yVersión publicada
000095924 8564_ $$s482485$$uhttps://zaguan.unizar.es/record/95924/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000095924 909CO $$ooai:zaguan.unizar.es:95924$$particulos$$pdriver
000095924 951__ $$a2021-09-02-08:44:30
000095924 980__ $$aARTICLE