Arancha de-la-Fuente-Blanco

On the effects of higher alcohols on red wine aroma

Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas, Vicente Ferreira · Food Chemistry · 2016 · 189 citations

Flavoromics, Wine Tasting, Beverage Industry +2

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

Vicente Ferreira, María‐Pilar Sáenz‐Navajas, Paula Herrero et al. · Food Chemistry · 2015 · 86 citations · Full text

Health Sciences, Flavoromics, Wine Tasting +5

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

Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas, Dominique Valentin et al. · Food Chemistry · 2019 · 74 citations

Aroma Concentration, Simpler Ester Vectors, Flavoromics

Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine

Ignacio Arias-Pérez, María‐Pilar Sáenz‐Navajas, Arancha de-la-Fuente-Blanco et al. · Food Chemistry · 2021 · 61 citations · Full text

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

Jordi Tronchoni, José Antonio Curiel, María‐Pilar Sáenz‐Navajas et al. · Food Microbiology · 2017 · 40 citations · Full text

Food Fermentation, Flavoromics, In Vitro Fermentation +9