Area of Food Technology

Ciudad Real, Spain

Area of Food Technology

Ciudad Real, Spain
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Alvarez A.L.,University of Oviedo | Melon S.,University of Oviedo | Dalton K.P.,University of Oviedo | Nicieza I.,University of Oviedo | And 3 more authors.
Journal of Medicinal Food | Year: 2012

The anti-herpes simplex virus type 1 and anti-herpes simplex virus type 2 effects of apple pomace, a by-product from the cider-processing industry, were investigated. The mechanisms of antiviral action were assessed using a battery of experiments targeting sequential steps in the viral replication cycle. The anti-herpetic mechanisms of apple pomaces included the inhibition of virus attachment to the cell surface and the arrest of virus entry and uncoating. Quercitrin and procyanidin B2 were found to play a crucial role in the antiviral activity. © Copyright 2012, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.


Gomez Garcia-Carpintero E.,Area of Food Technology | Sanchez-Palomo E.,Area of Food Technology | Gonzalez Vinas M.A.,Area of Food Technology
LWT - Food Science and Technology | Year: 2014

The effect of wood, in the form of oak chips, on the volatile composition of Bobal red wines caused by adding oak chips at different stages of the fermentation process has been studied. Aroma compounds were isolated by solid phase extraction (SPE) for subsequent analysis by gas chromatography-mass spectrometry (GC/MS). Bobal control wine was produced according to traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines at two dose levels (3 and 6g/L) at different stages of the winemaking process: at one week during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Bobal wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids and ethyl, hexyl and isoamyl acetates than the control wine. A similar, trend was observed for higher alcohols. Higher concentrations of benzene compounds, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF followed by young Bobal oak wines. These results reveal that the point of addition during the winemaking process and the dose level of oak chips used have a significant effect on the volatile composition of Bobal red wines. © 2013 Elsevier Ltd.


Garcia-Carpintero E.G.,Area of Food Technology | Gomez Gallego M.A.,Area of Food Technology | Sanchez-Palomo E.,Area of Food Technology | Gonzalez Vinas M.A.,Area of Food Technology
Australian Journal of Grape and Wine Research | Year: 2011

Background and Aims: This study compared changes in the sensory characteristics of Bobal red wines caused by adding oak chips at different stages of the fermentation process. Methods and Results: The effect of wood, in the form of oak chips, on the sensory characteristics of Bobal wine at different stages of the fermentation process was studied using quantitative descriptive analysis. Bobal control wine was made following traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines in two dose rates (3 and 6g/L) at different stages of the winemaking process: for 1week during alcoholic fermentation, during malolactic fermentation (MLF) and in young, red Bobal wine. The results showed that the Bobal control wine presented a sensory profile characterised by red fruit notes, liquorice, pepper, leather, tobacco and cassis notes. Wines made with the addition of oak chips during alcoholic fermentation presented a similar sensory profile to control wines with some woody (oak) notes. Wines with oak chips added during MLF had a stronger oak character than when used after MLF had completed. Conclusions: It was observed that the use of wood chips gives rise to a different sensorial profile of wines depending at what point of the winemaking process the chips are added. Higher intensities of woody, coconut, vanilla, toasty and toffee descriptors are obtained when a large dose rate of chips is employed. Significance of the Study: All these treatments with oak provide a feasible alternative to traditional winemaking methods as oak chips improve and enhance the sensory profile of Bobal wines. © 2011 Australian Society of Viticulture and Oenology Inc.


Picinelli Lobo A.,Area of Food Technology | Anton-Diaz M.J.,Area of Food Technology | Mangas Alonso J.J.,Area of Food Technology | Suarez Valles B.,Area of Food Technology
Food Chemistry | Year: 2016

A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction mainly consisted of fatty acids, volatile phenols and alcohols. Three PLS-discriminant models with low prediction errors were constructed. When the volatile composition was used, ciders could be differentiated by their maturation stage, 4-ethylcatechol being strongly associated to matured ciders. The olfactometric profiles allowed the classification of ciders according to both their origin and maturation stage. Odorants such as p-cresol and a sweet-character unknown component were correlated to origin of ciders, whereas 1-octen-3-one and one unknown spicy-vegetal odorant were highly correlated to the maturation stage. © 2016


Anton M.J.,Area of Food Technology | Suarez Valles B.,Area of Food Technology | Garcia Hevia A.,Area of Food Technology | Picinelli Lobo A.,Area of Food Technology
Journal of Food Science | Year: 2014

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees. Practical Application: Although cider is a popular and worldwide beverage, only a few and partial studies have been focused to the knowledge of its aromatic composition. However, the characteristic aroma profile of cider suggests that some concepts relating high contents of volatile phenols or acetic acid with sensory defects should be revised in the case of this beverage. © 2013 Institute of Food Technologists®.


Gomez Garcia-Carpintero E.,Area of Food Technology | Gomez Gallego M.A.,Area of Food Technology | Sanchez-Palomo E.,Area of Food Technology | Gonzalez Vinas M.A.,Area of Food Technology
Food Chemistry | Year: 2012

This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed. © 2012 Elsevier Ltd. All rights reserved.


Sanchez-Palomo E.,Area of Food Technology | Alonso-Villegas R.,Area of Food Technology | Gonzalez Vinas M.A.,Area of Food Technology
Food Chemistry | Year: 2015

The aroma of Verdejo La Mancha white wines was studied by instrumental and sensory analysis across five consecutive vintages to determine their typicity and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) to later be analysed using gas chromatography-mass spectrometry (GC/MS). Seventy-four (74) free aroma compounds and thirty-six (36) bound aroma compounds were identified and quantified in La Mancha Verdejo wines oven this five year period. Based on the result, Verdejo white wines presents a complex chemical profile with a wealth of aromas in its aromatic composition. The sensory profile of Verdejo wines was evaluated by experienced wine-tasters and was characterised by fresh, citric, green apple, fruity and tropical fruit aroma descriptors. This study shows the first complete aromatic characterisation of La Mancha Verdejo white wines, also the data suggest that these wines present a great aromatic potential. © 2014 Elsevier Ltd.


This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed.


PubMed | Area of Food Technology
Type: Journal Article | Journal: Journal of food science | Year: 2014

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.


PubMed | Area of Food Technology
Type: | Journal: Food chemistry | Year: 2015

The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most of the volatile compounds analysed, in particular fatty acids, alcohols, ethyl esters and 3-ethoxy-1-propanol. The opposite was observed among fusel acetate esters and 4-vinylguaiacol. The addition of -glucanase enhanced the increase of ethyl octanoate, but produced a decrease in the contents of decanoic acid and all of the major volatiles excepting acetaldehyde, ethyl acetate and acetoine, whereas the application of oxygen influenced the rise of the level of 3-ethoxy-1-propanol only. The olfactometric profiles also revealed significant effects of the treatment with lees for ethyl propionate, diacetyl, cis-3-hexenol, acetic acid, benzyl alcohol, and m-cresol, while the addition of oxygen significantly influenced the perception of ethyl hexanoate, 1-octen-3-one, 3-methyl-2-butenol, t-3-hexenol and c-3-hexenol.

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