European Food Research and Technology最新文献

{"title":"Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films","authors":"Dai Shi,&nbsp;Andrea K. Stone,&nbsp;Joy Sareen,&nbsp;Tommy Z. Yuan,&nbsp;Yineth Ruiz Garcia,&nbsp;Supratim Ghosh,&nbsp;Michael T. Nickerson","doi":"10.1007/s00217-024-04559-z","DOIUrl":"10.1007/s00217-024-04559-z","url":null,"abstract":"<div><p>The overall goal of this research was to develop plant protein-based lipid composite films by examining the effect of shear (mechanical shear; MS vs. high pressure shear; HPS) and type of legume protein isolates (pea, lentil, soy, and faba bean). Compared to MS, HPS emulsions had smaller droplet size, and HPS emulsions from pea and lentil were more viscous than soy and faba bean. The HPS films were lighter and more green and yellow in colour compared to MS films. HPS also improved the mechanical properties of the films resulting in higher tensile and puncture strength for pea and soy and higher tensile elongation and puncture deformation for most of the legumes. There was an inverse relationship between legumes where overall stronger and less flexible films were prepared from pea and soy, and vice versa from lentil and faba bean. HPS resulted in pea and soy films with less swelling ability and higher water vapour permeability (WVP), indicative of a poorer moisture barrier when homogenized this way. The MS films had similar WVP regardless of legume type, while under HPS it was the lowest for faba bean and highest for soy, despite the high swelling ability for both legumes. In short, pea, lentil, and faba bean protein isolates prepared emulsion films with good mechanical properties and water resistance, suggesting the potential to replace soy as edible packaging materials. HSP films had better mechanical attributes but poorer vapor barrier properties then those produced using MS.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2581 - 2592"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review","authors":"Javier Martínez-Falcó,&nbsp;Eduardo Sánchez-García,&nbsp;Bartolome Marco-Lajara,&nbsp;Luis A. Millán-Tudela","doi":"10.1007/s00217-024-04553-5","DOIUrl":"10.1007/s00217-024-04553-5","url":null,"abstract":"<div><p>The objective of this research is to analyze the knowledge structure of the academic literature indexed in the Core Collection of the Web of Science on automation in the wine industry, from the first registered article in 1996 to 2022, in order to identify the latest trends in the study of this subject. A bibliometric and systematic analysis of the literature was carried out. First, for the quantitative analysis of the scientific production, the bibliometric study was conducted, using the WoS database for data collection and the VosViewer and Bibliometrix applications to create the network maps. Second, once the literature had been examined quantitatively, content analysis was undertaken using the PRISMA methodology. The results show, among other aspects, the uneven distribution of the examined scientific production from 1996 to 2022, that computer vision, data aggregation, life cycle assessment, precision viticulture, extreme learning machine and collaborative platforms are the major current keywords and the predominance of Spain and Italy in terms of scientific production in the field. There are various justifications which support the originality of this study. First, it contributes to the understanding of academic literature and the identification of the most recent trends in the study of automation in the wine industry. Second, to the best of our knowledge, no prior bibliometric studies have considered this topic. Third, this research evaluates the literature from the first record to the year 2022, thereby providing a comprehensive analysis of the scientific production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2273 - 2289"},"PeriodicalIF":3.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04553-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spiced-marinating injection brine effect on the entire pork quality","authors":"Elvira Zapata,&nbsp;Macarena Egea,&nbsp;Irene Peñaranda,&nbsp;María Dolores Garrido,&nbsp;María Belén Linares","doi":"10.1007/s00217-024-04549-1","DOIUrl":"10.1007/s00217-024-04549-1","url":null,"abstract":"<div><p>Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate. In this study, two different marinade mixtures (additives, salt, white wine plus different spices for mixture 1 and 2) were injected into pork loin pieces from castrated (C1 and C2) and entire male pigs (E1 and E2) with a high boar taint level (5.51 µg.g⁻¹ AND and 0.73 µg.g⁻¹ SKA) to evaluate their effect on the physicochemical and sensory quality of pork, and to assess their boar taint masking properties. To achieve this, physicochemical and sensory analyses with trained panellists were carried out. Marinated meat showed some differences in colour and a reduction in cooking losses. Mixture 2 achieved the best boar taint masking effect, due to spices content mainly nutmeg and ginger, and other ingredients such as white wine. In conclusion, marinating pork from entire male pigs can contribute to achieving an acceptable quality standard.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2421 - 2430"},"PeriodicalIF":3.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04549-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae","authors":"Noemi Sofia Rabitti,&nbsp;Simoun Bayudan,&nbsp;Monica Laureati,&nbsp;Susanne Neugart,&nbsp;Joachim Jietse Schouteten,&nbsp;Linnea Apelman,&nbsp;Sermin Dahlstedt,&nbsp;Pernilla Sandvik","doi":"10.1007/s00217-024-04530-y","DOIUrl":"10.1007/s00217-024-04530-y","url":null,"abstract":"<div><p>One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer’s expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers’ liking and perception of crackers added with powders from <i>Arthrospira platensis</i> (green Spirulina), isolated proteins from <i>Arthrospira platensis</i> (blue Spirulina), <i>Palmaria palmata</i>, <i>Saccharina latissima</i>, <i>Lithothamnium calcareum</i> and a control cracker. Belgian, German, Italian, and Swedish participants (<i>n</i> = 413, 18–69 years, 59.8% females) evaluated cracker liking and perceived sensory attributes using the check-all-that-apply (CATA) task. Food neophobia, familiarity towards, and consumption of algae were also collected. Partial Least Squares Regression (PLSR) analyses showed that across all countries, <i>Lithothamnium calcareum</i>, blue Spirulina and the control samples were perceived as similar and were liked more than the other crackers. “Sweet”, “toasted bread”, and “bland” attributes were significant contributors to liking, while “off-flavor”, “fishy flavor”, “umami” and “speckled” contributed negatively. PLSR performed by country provided similar results except for Italians who liked the green Spirulina sample equally as the samples added with <i>Lithothamnium calcareum,</i> blue Spirulina, and the control. These cross-national differences can be ascribed to Italians’ lower food neophobia level. The present results suggest that <i>Lithothamnium calcareum</i> is the most promising algal species to be exploited in food formulations and that the use of isolated proteins from Spirulina (blue Spirulina) significantly reduces off-flavors, consequently improving consumers’ acceptance.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2193 - 2209"},"PeriodicalIF":3.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04530-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products","authors":"Anda E. Tanislav,&nbsp;Bianca Șandru,&nbsp;Simona M. Man,&nbsp;Andreea Pușcaș,&nbsp;Andruța E. Mureșan,&nbsp;Adriana Păucean,&nbsp;Vlad Mureșan,&nbsp;Elena Mudura","doi":"10.1007/s00217-024-04500-4","DOIUrl":"10.1007/s00217-024-04500-4","url":null,"abstract":"<div><p>Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1933 - 1947"},"PeriodicalIF":3.0,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04500-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140654915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry","authors":"Hatice Merve Bayram,&nbsp;Kubra Ozkan,&nbsp;Arda Ozturkcan,&nbsp;Osman Sagdic,&nbsp;Esra Gunes,&nbsp;Ayse Karadag","doi":"10.1007/s00217-024-04552-6","DOIUrl":"10.1007/s00217-024-04552-6","url":null,"abstract":"<div><p><i>Cornus mas</i> L. (Cornelian cherry, CM) fruits were dehydrated by solar-drying (SD) and freeze-drying (FD), and in addition to sugar and mineral contents, the free and insoluble-bound phenolics were determined in fresh and dried fruits. After subjecting the sample to simulated in vitro digestion, the change of free and bound phenolics at gastric and intestinal digestion steps was evaluated in fresh and dried CM fruits. In fresh CM fruits, the total phenolic content (TPC) was dominated by the bound fraction, whereas the contribution of free phenolics to the total content (free + bound) became more dominant (731–1439 mg GAE/100 g dw) in the dried fruits. The bioaccessibility (BI%) of TPC from fresh CM after digestion was 193%, whereas it was 18.60 and 48.02% for SD and FD fruits, respectively. The contribution free fraction to the total TPC value was around 28% in nondigested fresh samples and increased to 94% in digested samples; however, in dried samples, it was 64% prior to digestion and only increased to 70% in digested samples. A total of 17 phenolic compounds were identified in CM fruits: chlorogenic acid, caffeic acid, epicatechin, quercetin, cyanidin-3-O-glucoside, and pelargonidin 3-O-glucoside were only detected in the free fraction; gallic acid, vanillic acid, ferulic acid, and kaempferol were detected in higher amounts in the bound fraction. The quantity of detected phenolics in the nondigested sample generally decreased from the gastric to the intestinal stage of digestion. The release of phenolics from the fruit matrix and their degradation occurred simultaneously during digestion, and this could be affected by the state of the fruit, e.g., fresh or dried.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2461 - 2478"},"PeriodicalIF":3.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04552-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140660210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin","authors":"Honglei Wang,&nbsp;Jiayi Li,&nbsp;Tingting Guo,&nbsp;Yajie Li,&nbsp;Yidan Ni,&nbsp;Quancheng Zhou","doi":"10.1007/s00217-024-04478-z","DOIUrl":"10.1007/s00217-024-04478-z","url":null,"abstract":"<div><p>This study aimed to investigate the impact of dynamic high-pressure microfluidization (DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was homogenized at 0, 80, and 120 MPa. The FTIR and intrinsic fluorescence results indicated that the DHPM resulted in significantly change on secondary structures and the unfolding of the protein structure. The particle size of PA significantly decreased from 2.397 to 0.797 μm. The changes of the structure and particle size of PA had influence on functionality of PA, when compared to the natural PA, the treated PA showed improved functional properties as the solubility increased by 18.09%, the EAI increased by 24.00%, the ESI increased by 16%, the foaming properties increased by 13.00%. The treated PA was applied in Pickering emulsions, the results indicated that Pickering emulsions stabilized with PA. The Pickering emulsions with adding treated PA showed better properties than Pickering emulsions with adding natural PA. The Pickering emulsions with adding treated PA had the smaller droplet size and a better performance of the stratification stability, meanwhile, the apparent viscosity and shear stress also increased which was beneficial to the stratification stability. In conclusion, DHPM has the ability to change the structural and functional properties of PA, and promote its application in protein-based food products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1903 - 1917"},"PeriodicalIF":3.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140664863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The forgotten fruit (Cydonia oblonga Mill.) and its chemical composition: a review","authors":"Monika Ňorbová,&nbsp;Alena Vollmannová,&nbsp;Silvia Fedorková,&nbsp;Janette Musilová,&nbsp;Judita Lidiková","doi":"10.1007/s00217-024-04543-7","DOIUrl":"10.1007/s00217-024-04543-7","url":null,"abstract":"<div><p>Natural plant sources, particularly the fruits of several lesser-known species, are receiving increasing amounts of attention because they contain a variety of bioactive compounds that are advantageous to human health. The production of easy-to-grow, already-used, and full of nutrients crops could be a solution to the growing problem of a lack of healthful food. One such fruit is the quince (<i>Cydonia oblonga</i> Mill.), which belongs to the <i>Rosaceae</i> family that originated in the Caucasian area and extends to other parts of the world. Quince has been studied for decades because of its unique importance in food and medicine. The characteristic pear-shaped fruit is golden yellow in appearance and has an aromatic, and acidic flavour. The low-fat fruit is rich in numerous necessary nutrients, minerals, dietary fibre, and antioxidants that have significant positive effects on health, but due to its bitterness, it is underutilized. Quince can be utilised as a raw material to create a variety of food products and is a good source of natural phenolic antioxidants, providing significant functional characteristics.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2093 - 2102"},"PeriodicalIF":3.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04543-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140673155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Droplet digital PCR and real-time PCR for the sensitive and specific detection of Vibrio vulnificus based on the novel target genes","authors":"Xinping Cui,&nbsp;Haibo Zhou,&nbsp;Zhaoxin Lu,&nbsp;Antuo Hu,&nbsp;Shengyu Zhang,&nbsp;Xiaomei Bie,&nbsp;Jun Yang","doi":"10.1007/s00217-024-04465-4","DOIUrl":"10.1007/s00217-024-04465-4","url":null,"abstract":"<div><p><i>Vibrio vulnificus</i> poses a significant risk to public health due to its high pathogenicity and mortality rates as a common seafood-borne pathogen. Therefore, rapid, accurate, and specific detection methods for <i>V. vulnificus</i> are crucial for ensuring human safety and minimizing economic losses. This study identified <i>vvhA</i> and <i>vv08030</i> as promising targets for <i>V. vulnificus</i> detection using bioinformatics screening and PCR analysis. Based on these specific target genes, a duplex real-time PCR (qPCR) assay and a duplex droplet digital PCR (ddPCR) assay were developed and evaluated for the rapid quantitative detection of <i>V. vulnificus</i>. These methods showed 100% specificity to <i>V. vulnificus</i> and no cross-reaction with other strains. It was proved in this research that the qPCR method can detect genomic DNA as low as 31.4 fg/μL, and the quantification range of the bacterial suspension was between 8.25 × 10² and 8.25 × 10⁷ CFU/mL. On the other hand, ddPCR exhibited greater sensitivity with genomic sensitivity reaching 3.14 fg/μL and could accurately quantify bacterial suspensions between 8.25 × 10¹–8.25 × 10⁵ CFU/mL. The feasibility of the ddPCR method in detecting <i>V. vulnificus</i> was assessed in spiked food samples. The lowest detectable <i>V. vulnificus</i> in salmon was 5.74 × 10¹ CFU/g without any pre-enrichment. These methods demonstrated high sensitivity, accuracy and rapidity, with potential applications in <i>V. vulnificus</i> detection strategies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1891 - 1902"},"PeriodicalIF":3.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140676210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of the thickness of oak alternatives on the composition and quality of red wines","authors":"Jordi Gombau,&nbsp;Ignasi Solé-Clua,&nbsp;Judit Sabaté,&nbsp;Adela Mena-Morales,&nbsp;Esteban García-Romero,&nbsp;Thomas Giordanengo,&nbsp;Thomas Biolou,&nbsp;Nicolas Mourey,&nbsp;Pedro Cabanillas,&nbsp;Francesca Fort,&nbsp;Joan Miquel Canals,&nbsp;Fernando Zamora","doi":"10.1007/s00217-024-04550-8","DOIUrl":"10.1007/s00217-024-04550-8","url":null,"abstract":"<div><p>This work studies the influence of the thickness of oak alternatives on the composition and quality of red wines. A red wine was aged in control conditions and also in contact with oak chips, and with thin and thick oak staves for 12 months. As expected, all the wines aged in contact with all the oak alternatives were enriched in total polyphenols and had a higher colour intensity. In addition, the contact with all the oak alternatives enriched the wine in furfural and total furans, vanilla and total aldehydes and ketones, eugenol and total volatile phenols, and in β-methyl-γ-octalactones. However, the thickness of the oak alternative seems to play an important role in the composition and quality of the wine. Specifically, the wines aged in contact with the two types of staves had a more intense colour than the wine aged with oak chips, as well as a higher total phenolic index and higher eugenol concentration. Moreover, the β-methyl-γ-octalactones concentration was higher in the wine supplemented with thick staves. Finally, the wines supplemented with the two types of staves had a higher intensity of the spicy attribute than the wine aged with oak chips. The wine supplemented with thick staves had a higher intensity of candy/pastry, toasted, smoked, complexity, aromatic intensity, sweetness, structure, and persistence. Finally, the panel preferred the wine aged with thick staves followed by, in descending order, the wines aged with thin staves, oak chips, and the control.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2431 - 2443"},"PeriodicalIF":3.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04550-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}