A5009425027- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Wine Industry and Tourism
- Protein Hydrolysis and Bioactive Peptides
- Horticultural and Viticultural Research
- Agriculture and Rural Development Research
- Ruminant Nutrition and Digestive Physiology
- Milk Quality and Mastitis in Dairy Cows
- Genetic and phenotypic traits in livestock
- Food Safety and Hygiene
- Consumer Attitudes and Food Labeling
- Advanced Chemical Sensor Technologies
- Animal Diversity and Health Studies
- Olfactory and Sensory Function Studies
- Agricultural and Food Production Studies
- Food composition and properties
- Social Sciences and Policies
- Essential Oils and Antimicrobial Activity
- Fatty Acid Research and Health
- Analytical Chemistry and Chromatography
- Plant Toxicity and Pharmacological Properties
University of the Basque Country
2012-2024
Sociedad Española de Endocrinología y Nutrición
1998-2002
Ewes milk cheeses have a special taste and flavor, very different from that of made cows milk. A new descriptive discriminative language the corresponding set standard references for evaluating main sensory characteristics ewes were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) Principal Component (PCA) applied during development selection attributes. The list terms selected should help researchers elucidate factors influencing typical odor, flavor...
ABSTRACT The aim of this work was to select a competent sensory panel considering its ability describe ewes milk cheese properties. panelists evaluated the characteristics several cheeses in terms odor, flavor and texture. performance judges assessed taking into account following aspects: (1) individual discriminatory reproducibility for each attribute; (2) group agreement between (3) homogeneity; (4) consonance; (5) overall ability. checked with set statistical procedures. results obtained...
Abstract Stage of lactation, use bulk milk or from individual flocks, and cheese‐making in farmhouse industrial factory are important factors affecting the production quality Idiazabal cheese. The volatile composition cheese samples made raw ewe's farmhouses plants at two different times year aged for 90 180 days was analysed by dynamic headspace coupled to GC‐MS. Short‐chain fatty acids, primary secondary alcohols, methyl ketones ethyl esters were most abundant compounds aroma samples....
Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) grape variety (100% Tempranillo red grapes Viura white grapes) on sensory physicochemical characteristics young wines from Rioja Alavesa. Methods Results: Nineteen distributed in four groups (the combinations two factors) were collected 12 wineries. Twenty-four attributes 15 parameters analysed at time points through 9 months. Data by analysis variance canonical variate analysis....
Although sensory description of wines in scientific literature is very large, there an evident lack studies describing from a dynamic approach. The objective this study was to describe the evolution sensations perceived red Rioja Alavesa by using Temporal Dominance Sensations (TDS) and also compare made with two winemaking procedures used Alavesa: carbonic maceration (CM) destemming (DS).Ten attributes were evaluated eight (four CM four DS wines) triplicate panel 16 trained assessors....