000097377 001__ 97377
000097377 005__ 20210902121924.0
000097377 0247_ $$2doi$$a10.3390/foods9121892
000097377 0248_ $$2sideral$$a121685
000097377 037__ $$aART-2020-121685
000097377 041__ $$aeng
000097377 100__ $$0(orcid)0000-0002-4093-900X$$ade la Fuente Blanco, Arancha$$uUniversidad de Zaragoza
000097377 245__ $$aGas chromatography olfactometry (gc-o) for the (semi)quantitative screening of wine aroma
000097377 260__ $$c2020
000097377 5060_ $$aAccess copy available to the general public$$fUnrestricted
000097377 5203_ $$aThis review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. The critical difference between approaches is whether the ranking of odorants is carried out on an extract containing all the odorants present in the product, or on an extract representative of the odorants contained in the vapour phases that cause the odour and flavour. While the second alternative is more direct and can be more efficient, it requires a good understanding of the factors affecting orthonasal olfaction, handling volatiles (purging, trapping, eluting, and separating) and about the sensory assessment of GC effluents. The review also includes an updated list compiling all the odorants detected in wine by GC-O, including retention indexes and odour descriptions with a general guideline for the identification of odorants.
000097377 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
000097377 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000097377 590__ $$a4.35$$b2020
000097377 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000097377 592__ $$a0.774$$b2020
000097377 593__ $$aFood Science$$c2020$$dQ1
000097377 593__ $$aHealth (social science)$$c2020$$dQ1
000097377 593__ $$aPlant Science$$c2020$$dQ1
000097377 593__ $$aMicrobiology$$c2020$$dQ1
000097377 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000097377 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000097377 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000097377 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000097377 773__ $$g9, 12 (2020), 1892$$pFoods$$tFoods$$x2304-8158
000097377 8564_ $$s289337$$uhttps://zaguan.unizar.es/record/97377/files/texto_completo.pdf$$yVersión publicada
000097377 8564_ $$s500799$$uhttps://zaguan.unizar.es/record/97377/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000097377 909CO $$ooai:zaguan.unizar.es:97377$$particulos$$pdriver
000097377 951__ $$a2021-09-02-10:50:19
000097377 980__ $$aARTICLE