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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/30604
Título: Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.
Autor: Rodríguez Méndez, María Luz
Medina Plaza, Cristina
De Saja, J.A.
Gay, M.
Vidal, S.
Apretei, C.
Agaard, O.
Wirth, J.
Cheynier, V.
Año del Documento: 2014
Descripción: Producción Científica
Documento Fuente: Food Chemistry vol. 155c p. 91-97
Resumen: An electronic panel formed by an electronic nose and an electronic tongue has been used to analyse red wines showing high and low phenolic contents, obtained by flash release and traditional soaking, respectively, and processed with or without micro-oxygenation. Four oxygen transfer rate conditions (0.8, 1.9, 8.0, and 11.9 μl oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Twenty-five chemical parameters associated with the polyphenolic composition, the colour indices and the levels of oxygen were measured in triplicate and correlated with the signals registered (seven replicas) by means of the electronic nose and the electronic tongue using partial least squares regression analysis. The electronic nose and the electronic tongue showed particularly good correlations with those parameters associated with the oxygen levels and, in particular, with the influence of the porosity of the closure to oxygen exposure. In turn, the electronic tongue was particularly sensitive to redox species including oxygen and phenolic compounds. It has been demonstrated that a combined system formed from the electronic nose and the electronic tongue provides information about the chemical composition of both the gas and the liquid phase of red wines. This complementary information improves the capacity to predict values of oxygen-related parameters, phenolic content and colour parameters.
ISSN: 0308-8146
Revisión por Pares: SI
DOI: 10.1016/j.foodchem.2014.01.021
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/30604
Derechos: info:eu-repo/semantics/embargoedAccess
Embargado hasta2022-07-10
Aparece en las colecciones:DEP63 - Artículos de revista

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