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Food Chem

Title:		Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines
Author(s):		Pizarro C; Rodriguez-Tecedor S; Esteban-Diez I; Perez-del-Notario N; Gonzalez-Saiz JM;
Address:		"Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logrono, La Rioja, Spain. Electronic address: consuelo.pizarro@unirioja.es"
Journal Title:		Food Chem
Year:		2014
Volume:		20131018
Issue:
Page Number:		357 - 366
DOI:		10.1016/j.foodchem.2013.10.039
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines"
Keywords:		Consumer Behavior Food Technology/*instrumentation Humans Odorants/analysis Oxygen/chemistry Quercus/*chemistry Taste Volatile Organic Compounds Wine/*analysis Wood/*chemistry Experimental design Micro-oxygenation Oak chips Volatile compounds;
Notes:		"MedlinePizarro, C Rodriguez-Tecedor, S Esteban-Diez, I Perez-del-Notario, N Gonzalez-Saiz, J M eng Research Support, Non-U.S. Gov't England 2013/11/23 Food Chem. 2014 Apr 1; 148:357-66. doi: 10.1016/j.foodchem.2013.10.039. Epub 2013 Oct 18"