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

  • Datos identificativos

    Identificador: imarina:5131774
    Autores:
    Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Matias-Guiu P, Garza-Moreira E, Rodríguez-Bencomo J, López F
    Departamento: Enginyeria Química
    Autor/es de la URV: López Bonillo, Francisco
    Palabras clave: Odour mixtures Central composite design Aroma modelling Aroma interaction
    Resumen: 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.
    Áreas temáticas: 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
    Direcció de correo del autor: francisco.lopez@urv.cat
    Identificador del autor: 0000-0001-5280-8018
    Página final: 105
    Fecha de alta del registro: 2024-09-07
    Volumen de revista: 124
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.472
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Journal Of The Institute Of Brewing. 124 (1): 100-105
    Referencia 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 del artículo: 10.1002/jib.472
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2018
    Página inicial: 100
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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