Search Results - "de la Fuente, Arancha"

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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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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Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma by de-la-Fuente-Blanco, Arancha, Ferreira, Vicente

“…This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants,…”
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Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles by Bueno, Mónica, Zapata, Julián, Culleré, Laura, Franco-Luesma, Ernesto, de-la-Fuente-Blanco, Arancha, Ferreira, Vicente

“…Understanding the chemical nature of wine aroma demands accurate quantitative determinations of different odor-active compounds. Quantitative determinations of…”
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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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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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Sensory interactions between six common aroma vectors explain four main red wine aroma nuances by Ferreira, Vicente, Sáenz-Navajas, María-Pilar, Campo, Eva, Herrero, Paula, de la Fuente, Arancha, Fernández-Zurbano, Purificación

“…•Sensory analysis carried out on semi-synthetic aroma models closely resembling wine.•Four important wine aroma nuances were well reproduced.•Interactions…”
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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration by de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Valentin, Dominique, Ferreira, Vicente

“…•14 Ethyl esters of red wine can be replaced by just 3 esters in young red wine.•Or just by 1 (ethyl 2 or 3-methylbutyrate) in an oaky red wine.•Aroma…”
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Rapid sensory-directed methodology for the selection of high-quality aroma wines: Sensory-directed screening for selecting wine yeasts by Sáenz-Navajas, María-Pilar, Alegre, Yohanna, de-la-Fuente, Arancha, Ferreira, Vicente, García, David, Eizaguirre, Sara, Razquin, Iosu, Hernández-Orte, Purificación

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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines by Rodrigues, Heber, Sáenz-Navajas, María-Pilar, Franco-Luesma, Ernesto, Valentin, Dominique, Fernández-Zurbano, Purificación, Ferreira, Vicente, De La Fuente Blanco, Arancha, Ballester, Jordi

“…•Wines from the left side (LS) of the Serein more mineral than from the right (RS).•MeSH significantly higher in wines from the LS.•MeSH involved in shellfish…”
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Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale by Tronchoni, Jordi, Curiel, José Antonio, Sáenz-Navajas, María Pilar, Morales, Pilar, de-la-Fuente-Blanco, Arancha, Fernández-Zurbano, Purificación, Ferreira, Vicente, Gonzalez, Ramon

“…The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The…”
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Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines by de-la-Fuente-Blanco, Arancha, Fernández-Zurbano, Purificación, Valentin, Dominique, Ferreira, Vicente, Sáenz-Navajas, María-Pilar

“…•Effect of sensory interactions on bitterness and astringency on red wine is studied.•The role of the level of consumer expertise on sensory interactions is…”
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