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dc.contributor.authorRodríguez Méndez, María Luz 
dc.contributor.authorMedina Plaza, Cristina
dc.contributor.authorSaja Sáez, José Antonio de
dc.contributor.authorGay Martín, Mónica
dc.contributor.authorVidal, Stéphane
dc.contributor.authorApetrei, Constantin
dc.contributor.authorAagaard, Olav
dc.contributor.authorWirth, J.
dc.contributor.authorCheynier, V.
dc.date.accessioned2018-07-11T10:50:16Z
dc.date.issued2014
dc.identifier.citationFood Chemistry vol. 155c p. 91-97es
dc.identifier.issn0308-8146es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/30604
dc.descriptionProducción Científicaes
dc.description.abstractAn 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleEvaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.es
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1016/j.foodchem.2014.01.021es
dc.peerreviewedSIes
dc.description.embargo2022-07-10es
dc.description.lift2022-07-10
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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