Author, as appears in the article.: Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F

Department: Enginyeria Química

URV's Author/s: López Bonillo, Francisco

Keywords: Odour mixtures Central composite design Aroma modelling Aroma interaction

Abstract: One of the major objectives of food industry is predicting the sensory profile of a product by chemical analysis. In the case of spirit drinks, their volatile compounds can exhibit odour interactive effects. This study investigated the odour perception of linalool, ethyl hexanoate, ethyl acetate and acetaldehyde with model solutions (in 40% v/v ethanol) on flowery, fruity and glue- like attributes. Design of experiments for sensory analysis and response surface methodology were used to evaluate the aroma interactions of these compounds by sniffing or orthonasal olfaction. Results showed that ethyl hexanoate masks flowery and glue-like descriptors. Acetaldehyde provides a low-intensity fruity odour, which is confused with ethyl hexanoate odour. High levels of ethyl acetate suppress and enhance the fruity descriptor at high and low levels of ethyl hexanoate, respectively. In sum- mary, this sensory technique enables the rapid but consistent assessment of the interaction of aroma compounds in an alcoholic spirit. It is s uggeste d that this approach may be a useful tool in the optimization and development of alcoholic products.

Thematic Areas: Química Interdisciplinar Food science & technology Food science Engenharias ii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Administração pública e de empresas, ciências contábeis e turismo

ISSN: 00469750

Author's mail: francisco.lopez@urv.cat

Author identifier: 0000-0001-5280-8018

Last page: 105

Record's date: 2023-02-22

Journal volume: 124

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.472

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Journal Of The Institute Of Brewing. 124 (1): 100-105

APA: Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F (2018). Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits. Journal Of The Institute Of Brewing, 124(1), 100-105. DOI: 10.1002/jib.472

Article's DOI: 10.1002/jib.472

Entity: Universitat Rovira i Virgili

Journal publication year: 2018

First page: 100

Publication Type: Journal Publications