Publikationen, an denen er mitarbeitet Arancha de la Fuente Blanco (15)

2023

  1. 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

  1. A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma

    Foods, Vol. 10, Núm. 7

  2. 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

  3. Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins

    Foods, Vol. 10, Núm. 8

2020

  1. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

    Food Chemistry, Vol. 307

2018

  1. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

    Food Microbiology, Vol. 70, pp. 214-223

  2. 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

  1. 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

  2. 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

  3. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

2016

  1. On the effects of higher alcohols on red wine aroma

    Food Chemistry, Vol. 210, pp. 107-114

  2. 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

  3. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

    Food Chemistry, Vol. 199, pp. 447-456

2015

  1. 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

  2. Factores implicados en la percepción de calidad: Estrategias para la evaluación de la calidad organoléptica de los vinos

    ACE: Revista de enología, Núm. 151