Articles producció científica> Enginyeria Química

Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits

  • Dades identificatives

    Identificador: imarina:5131774
    Autors:
    Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F
    Resum:
    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.
  • Altres:

    Autor segons l'article: Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F
    Departament: Enginyeria Química
    Autor/s de la URV: López Bonillo, Francisco
    Paraules clau: Odour mixtures Central composite design Aroma modelling Aroma interaction
    Resum: 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.
    Àrees temàtiques: 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
    Adreça de correu electrònic de l'autor: francisco.lopez@urv.cat
    Identificador de l'autor: 0000-0001-5280-8018
    Pàgina final: 105
    Data d'alta del registre: 2024-09-07
    Volum de revista: 124
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.472
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Journal Of The Institute Of Brewing. 124 (1): 100-105
    Referència de l'ítem segons les normes 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
    DOI de l'article: 10.1002/jib.472
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2018
    Pàgina inicial: 100
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology
    Odour mixtures
    Central composite design
    Aroma modelling
    Aroma interaction
    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
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