Mostrar el registro sencillo del ítem
Artículo
Characterization of odour active compounds in strawberry vinegars
dc.creator | Úbeda Aguilera, Cristina | es |
dc.creator | Callejón Fernández, Raquel María | es |
dc.creator | Troncoso González, Ana María | es |
dc.creator | Moreno-Rojas, J. M. | es |
dc.creator | Peña, F. | es |
dc.creator | Morales Gómez, María Lourdes | es |
dc.date.accessioned | 2024-02-09T13:30:47Z | |
dc.date.available | 2024-02-09T13:30:47Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Úbeda Aguilera, C., Callejón Fernández, R.M., Troncoso González, A.M., Moreno-Rojas, J.M., Peña, F. y Morales Gómez, M.L. (2012). Characterization of odour active compounds in strawberry vinegars. Flavour and Fragrance Journal, 27 (4), 313-321. https://doi.org/10.1002/ffj.3103. | |
dc.identifier.issn | 0882-5734 | es |
dc.identifier.issn | 1099-1026 | es |
dc.identifier.uri | https://hdl.handle.net/11441/155064 | |
dc.description.abstract | Odour-active compounds in strawberry vinegars were determined by gas chromatography equipped with an olfactometer using the modified frequency (MF) technique. The initial strawberry substrate was also analysed showing that ethyl 2-methylbutyrate, mesifurane, β-damascenone, furaneol and γ-decalactone were preserved during the double fermentation process, presenting high MF values. The final aromatic profile of strawberry vinegars is formed both by compounds from the substrate and by those formed during alcoholic and acetous fermentation. Due to their high MF, a total of 12 odour zones, identified as acetic, butyric and isovaleric acids, methional, 3-nonen-2-one, 2-phenylethanol, pantolactone + furaneol, p-vinylguaiacol, sotolon, phenylacetic acid and vanillin, were considered as possible impact odorants of strawberry vinegars. Finally, all potential impact odorants with similar sensory descriptors were grouped into eight categories, these being: fruity, sweet, grassy, spicy, butter–lactic–cheesy, chemical, empyreumatic and miscellaneous. According to the MF percentage of these categories, grassy, fruity, sweet and spicy aroma seem to have the highest influence on the overall impression of strawberry vinegars. | es |
dc.description.sponsorship | Ministerio de Ciencia e Innovación AGL2007-66417-C02-01 | es |
dc.format | application/pdf | es |
dc.format.extent | 9 p. | es |
dc.language.iso | eng | es |
dc.publisher | Wiley | es |
dc.relation.ispartof | Flavour and Fragrance Journal, 27 (4), 313-321. | |
dc.title | Characterization of odour active compounds in strawberry vinegars | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | AGL2007-66417-C02-01 | es |
dc.relation.publisherversion | https://dx.doi.org/10.1002/ffj.3103 | es |
dc.identifier.doi | 10.1002/ffj.3103 | es |
dc.journaltitle | Flavour and Fragrance Journal | es |
dc.publication.volumen | 27 | es |
dc.publication.issue | 4 | es |
dc.publication.initialPage | 313 | es |
dc.publication.endPage | 321 | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
10.1002_ffj.3103.pdf | 780.3Kb | ![]() | Ver/ | Versión aceptada |
Este registro aparece en las siguientes colecciones
Este documento está protegido por los derechos de propiedad intelectual e industrial. Sin perjuicio de las exenciones legales existentes, queda prohibida su reproducción, distribución, comunicación pública o transformación sin la autorización del titular de los derechos, a menos que se indique lo contrario.