María Pérez-Jiménez
Spanish National Research Council
ChemistryGas chromatography–mass spectrometryAroma compoundEthyl pentanoateGallic acidWinemakingEthyl decanoateEthanolGuaiacolEthyl hexanoateAromaWine intakeMatrix compositionFood scienceChromatographyExtraction (chemistry)Wine tastingWineAroma of winePolyphenol
17Publications
6H-index
70Citations
Publications 17
Newest
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Emma Sherman (Plant & Food Research)
Last. Farhana R. Pinu (Plant & Food Research)H-Index: 16
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Abstract Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory prope...
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The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were ...
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#2Celia CriadoH-Index: 3
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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perceptio...
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#2Ernesto Franco-Luesma (University of Burgundy)H-Index: 9
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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1 CitationsSource
#1Carolina Muñoz-González (CSIC: Spanish National Research Council)H-Index: 14
#2María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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Abstract The present work evaluated for the first time the influence of wine matrix composition on oral ester persistence. To do that, the in mouth behaviour (oral retention and persistence) of six esters was followed in nine individuals after they rinsed their mouths with four rose wines presenting two levels (low and moderate) of ethanol (0.5 % or 10% v/v) and polyphenols (402±10 or 661±33 mg gallic acid/L). Overall, polyphenols and specially, ethanol, affected the oral retention of esters and...
4 CitationsSource
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Adelaida Esteban-Fernández (CSIC: Spanish National Research Council)H-Index: 11
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked with four relevant wine odorants (guaiacol, β-phenyl ethanol, ethyl hexanoate, and β-ionone). Additionally, the impact of four types of phenolic compounds (gallic acid, catechin, grape seed extract, a...
5 CitationsSource
#1Carolina Muñoz-González (CSIC: Spanish National Research Council)H-Index: 14
#2María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rose wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoat...
5 CitationsSource
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Carolina Chaya (UPM: Technical University of Madrid)H-Index: 15
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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Abstract To explore the role of phenolic compounds in oral aroma release during wine tasting, four rose wines supplemented with three types of commercial phenolic extracts and a control wine were evaluated. Wines were aromatized with a mixture of six target aroma compounds. –In vivo oral aroma release was monitored in six volunteers at two different times after wine rinsing, just after spitting of the wine (immediate release), and four minutes later (prolonged release). To check the sensory mean...
16 CitationsSource
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
Abstract An in-mouth headspace sorptive extraction (HSSE) procedure for the in-mouth volatile sampling of wine aroma compounds during wine tasting has been developed. The procedure is based on the application of a PDMS (polydimethylsiloxane) twister contained inside a tailored made glass tube placed into the headspace of the mouth after rinsing and spitting-off the wine, which is then followed by gas chromatography mass spectrometry analysis (GCMS). Various parameters that might affect the perfo...
9 CitationsSource
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Nuria Rocha-Alcubilla (CSIC: Spanish National Research Council)H-Index: 2
Last. María Ángeles Pozo-Bayón (CSIC: Spanish National Research Council)H-Index: 21
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: The aim of this study was to investigate the role of saliva esterase activity on carboxylic esters typically associated with pleasant and fruity aromas in wine. For this, ex vivo experiments using the same fresh and inactivated (without enzymatic activity) human saliva with a mixture of carboxylic esters with different aliphatic chain length (ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and isoamyl acetate) were prepared. Liquid-liquid extraction with d...
7 CitationsSource