Articles producció científica> Enginyeria Química

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

  • Identification data

    Identifier: imarina:5131774
    Authors:
    Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F
    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.
  • Others:

    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: 2024-09-07
    Journal volume: 124
    Papper version: info:eu-repo/semantics/publishedVersion
    Licence document URL: https://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
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    First page: 100
    Publication Type: Journal Publications
  • Keywords:

    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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