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