Search Results - "Sáenz‐Navajas, María Pilar"

On the effects of higher alcohols on red wine aroma by de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Ferreira, Vicente

“…•Isobutanol and isoamyl alcohol have sensory relevance in wine aroma.•Methionol and β-phenylethanol have no sensory effect in wine aroma.•Sensory effects are…”
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Natural versus conventional production of Spanish white wines: an exploratory study by Sáenz‐Navajas, María‐Pilar, Sánchez, Carlota, Gonzalez‐Hernandez, Marivel, Bueno, Mónica, Peña, Cristina, Fernández‐Zurbano, Purificación, Ballester, Jordi, Parga‐Dans, Eva, González, Pablo Alonso

“…BACKGROUND Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes…”
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Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain) by Di Fede, Roberto Salvatore, Gonzalez-Hernandez, Marivel, Parga-Dans, Eva, Alonso Gonzalez, Pablo, Fernández-Zurbano, Purificación, Peña del Olmo, María Cristina, Sáenz-Navajas, María-Pilar

“…PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands…”
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Wine quality and berry size: a case study with Tempranillo Tinto progenies by Manso‐Martínez, Cristina, Sáenz‐Navajas, María Pilar, Menéndez, Cristina M, Hernández, María M

“…BACKGROUND Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory…”
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Rapid sensory-directed methodology for the selection of high-quality aroma wines by Sáenz-Navajas, María-Pilar, Alegre, Yohanna, de-la-Fuente, Arancha, Ferreira, Vicente, García, David, Eizaguirre, Sara, Razquin, Iosu, Hernández-Orte, Purificación

“…BACKGROUND The present work contributes by developing a rapid sensory‐directed methodology for the screening and selection of high‐quality wines with different…”
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A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma by Ferreira, Vicente, de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar

“…Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and…”
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Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study by Sáenz-Navajas, María-Pilar, Iosifidis, Achilleas, Gonzalez-Hernandez, Marivel, Fernández-Zurbano, Purificación, Valentin, Dominique

“…The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at…”
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models by De la Fuente Blanco, Arancha, Sáenz-Navajas, María-Pilar, Ballester, Jordi, Franco-Luesma, Ernesto, Valentin, Dominique, Ferreira, Vicente

“…The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in…”
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Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts by Suárez, Alejandro, Rodrigues, Heber, Williams, Samantha, Fernández-Zurbano, Purificación, Depetris-Chauvin, Nicolas, Dunn, Gregory, Sáenz-Navajas, María-Pilar

“…The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A…”
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The relevant and complex role of ethanol in the sensory properties of model wines by De-la-Fuente-Blanco, Arancha, Arias-Pérez, Ignacio, Escudero, Ana, Sáenz-Navajas, María-Pilar, Ferreira, Vicente

“…In a context of increasing interest in the production of wine-based beverages with lower ethanol content, the present work explored the role of ethanol in the…”
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Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins by Marrufo-Curtido, Almudena, de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Ferreira, Vicente, Bueno, Mónica, Escudero, Ana

“…The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes…”
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Effects of the Nonvolatile Matrix on the Aroma Perception of Wine by Sáenz-Navajas, María-Pilar, Campo, Eva, Culleré, Laura, Fernández-Zurbano, Purificación, Valentin, Dominique, Ferreira, Vicente

“…Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds,…”
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Insights on the chemical basis of the astringency of Spanish red wines by Sáenz-Navajas, María-Pilar, Avizcuri, José-Miguel, Ferreira, Vicente, Fernández-Zurbano, Purificación

“…► Quantitative sensory and chemical profiles for a homogeneous set of red wines are provided. ► Two statistically significant models has been built for sensory…”
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Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) by Franco-Luesma, Ernesto, Sáenz-Navajas, María-Pilar, Valentin, Dominique, Ballester, Jordi, Rodrigues, Heber, Ferreira, Vicente

“…The effect of hydrogen sulfide (H2S), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red…”
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates by Ferreira, Chelo, Sáenz-Navajas, Maria-Pilar, Carrascón, Vanesa, Næs, Tormod, Fernández-Zurbano, Purificación, Ferreira, Vicente

“…•Voltammetric signals were measured with disposable carbon paste sensors (DCPS)•DCPS could be suitable for predicting oxygen consumption rates.•Validated PLS…”
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Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise by Sáenz-Navajas, María-Pilar, Ballester, Jordi, Pêcher, Christelle, Peyron, Dominique, Valentin, Dominique

“…The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers…”
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Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France by Ballester, Jordi, Belascoin, Mirian, Gonzalez-Hernandez, Marivel, Parga-Dans, Eva, Alonso González, Pablo, Saenz-Navajas, Maria-Pilar

“…Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or…”
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Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers by Sáenz-Navajas, María-Pilar, Campo, Eva, Sutan, Angela, Ballester, Jordi, Valentin, Dominique

“…► The presented methodologies examine the main extrinsic drivers of wine quality perception. ► Auction and choice approaches lead to similar results, but…”
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Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation by Guadalupe, Zenaida, Soldevilla, Alberto, Sáenz-Navajas, María-Pilar, Ayestarán, Belén

“…A multiple-step analytical method was developed to improve the analysis of polymeric phenolics in red wines. With a common initial step based on the…”
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Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception by Sáenz-Navajas, María-Pilar, Tao, Yong-Sheng, Dizy, Marta, Ferreira, Vicente, Fernández-Zurbano, Purificación

“…The correlation of nonvolatile composition in wines with quality perception is a critical subject in current enological research, and it is far from being…”
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