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: 2023-02-22

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: http://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