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1por Aparicio-Ruiz, Ramón, Barbieri, Sara, Gallina Toschi, Tullia, García-González, Diego L.“…Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.…”
Publicado 2020
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2por Aparicio-Ruiz, Ramón, Casadei, Enrico, Ortiz-Romero, Clemente, García-González, Diego L., Servili, Maurizio, Selvaggini, Roberto, Lacoste, Florence, Escobessa, Julien, Vichi, Stefania, Quintanilla-Casas, Beatriz, Tres, Alba, Golay, Pierre-Alain, Lucci, Paolo, Moret, Erica, Valli, Enrico, Bendini, Alessandra, Gallina Toschi, Tullia“…The method was optimized for the quantification of 18 volatile compounds that were selected as being markers responsible for positive attributes (e.g. fruity) and sensory defects (e.g. rancid and winey-vinegary). The quantification is carried out with calibration curves corrected by the internal standards. …”
Publicado 2022
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3por Lobo-Prieto, Ana, Tena, Noelia, Aparicio-Ruiz, Ramón, Morales, María T., García-González, Diego L.“…However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.…”
Publicado 2020
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