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https://repositorio.uca.edu.ar/handle/123456789/15093
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Goldner, María Cristina | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | Di Leo Lira, Paola | es |
dc.contributor.author | Gianninoto, Hernando | es |
dc.contributor.author | Bandoni, Arnaldo | es |
dc.date.accessioned | 2022-09-26T13:33:19Z | - |
dc.date.available | 2022-09-26T13:33:19Z | - |
dc.date.issued | 2009 | - |
dc.identifier.citation | Goldner, M. C. et al. Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine [en línea]. Journal of Sensory Studies. 2009, 24. doi: 10.1111/j.1745-459X.2009.00208.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15093 | es |
dc.identifier.issn | 1745-459X (en línea) | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/15093 | - |
dc.description.abstract | Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Wiley | es |
dc.rights | Acceso abierto | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Journal of Sensory Studies. 2009, 24 | es |
dc.subject | VINO TINTO | es |
dc.subject | ETANOL | es |
dc.title | Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1111/j.1745-459X.2009.00208.x | - |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Goldner, María Cristina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Goldner, María Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Di Leo Lira, Paola. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Di Leo Lira, Paola. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | es |
uca.affiliation | Fil: Gianninoto, Hernando. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | es |
uca.affiliation | Fil: Bandoni, Arnaldo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | es |
uca.version | publishedVersion | es |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
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