0000000001077845
AUTHOR
Purificación Fernandez-zurbano
Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology
International audience
Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos
International audience; El uso de metodologías rápidas permite obtener mapas descriptivos en menor tiempo, al reducir e incluso prescindir de las etapas de selección y entrenamiento de panelistas, que además son las más costosas. Se trabaja con la hipótesis de que los consumidores (jueces no entrenados) son capaces de describir los productos de una manera efectiva. Veamos cómo lograrlo con métodos basados en respuestas de similitud y respuestas verbales.
Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception
International audience; It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with …
The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach
Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.
Novel contribution to the study of mouth-feel properties in wines
Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.