María Pilar
Sáenz Navajas
Investigadora en el periodo 2007-2013
Arancha de la
Fuente Blanco
Publicaciones en las que colabora con Arancha de la Fuente Blanco (15)
2023
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
Oeno One, Vol. 57, Núm. 2, pp. 489-503
2021
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A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Foods, Vol. 10, Núm. 7
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Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine
Food chemistry, Vol. 361, pp. 130081
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Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins
Foods, Vol. 10, Núm. 8
2020
2018
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Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Food Microbiology, Vol. 70, pp. 214-223
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Aroma variability induced by individual esters in simple solutions is not observed in complex mixtures representing red wines
Abstracts Book: International Congress on Grapevine and Wine Sciences
2017
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Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
Food Quality and Preference, Vol. 62, pp. 155-161
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Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions
Australian Journal of Grape and Wine Research, Vol. 23, Núm. 2, pp. 162-169
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry, Vol. 230, pp. 553-562
2016
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On the effects of higher alcohols on red wine aroma
Food Chemistry, Vol. 210, pp. 107-114
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Rapid sensory-directed methodology for the selection of high-quality aroma wines
Journal of the science of food and agriculture, Vol. 96, Núm. 12, pp. 4250-4262
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Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Food Chemistry, Vol. 199, pp. 447-456
2015
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Aplicación de nuevas técnicas rápidas de análisis sensorial a la investigación enológica: prueba de categorización de la calidad seguida de un perfilado rápido
ACE: Revista de enología, Núm. 152
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Factores implicados en la percepción de calidad: Estrategias para la evaluación de la calidad organoléptica de los vinos
ACE: Revista de enología, Núm. 151