A5009178540- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Meat and Animal Product Quality
- Lignin and Wood Chemistry
- Olfactory and Sensory Function Studies
- Pickering emulsions and particle stabilization
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Plant biochemistry and biosynthesis
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Biochemical Analysis and Sensing Techniques
Universitat Rovira i Virgili
2016-2022
National Research Institute of Brewing
2018
The foam of two base wines was overflowed by carbon dioxide sparging, and the wine recovered. (FW), original (CW), remainder fraction (RW) were analyzed to determine properties, chemical composition, some physical properties. In general, FW had better parameters, higher density, lower surface tension viscosity than CW RW. also tended have concentrations proteins ethanol, alcohols, titratable acidity, esters. improved properties in likely due low levels foam-negative factors (ethanol fatty...
One of the major objectives food industry is predicting sensory profile a product by chemical analysis. In case spirit drinks, their volatile compounds can exhibit odour interactive effects. This study investigated perception linalool, ethyl hexanoate, acetate and acetaldehyde with model solutions (in 40% v/v ethanol) on flowery, fruity glue-like attributes. Design experiments for analysis response surface methodology were used to evaluate aroma interactions these sniffing or orthonasal...
For producers, distributors, and restaurateurs, it is essential to understand the variation of volatile composition bottled spirits under different storage conditions. Given scarce information found in this regard, present study investigates effect pH, temperature, light exposure, time on 18 major compounds a fruit spirit. To carry out longitudinal study, central composite design was applied repeatedly over year. Multi-way ANOVA artificial neural networks were used analyze model process. The...