English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/127095
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Campo DC Valor Lengua/Idioma
dc.contributor.authorMuñoz-González, Carolina-
dc.contributor.authorCueva, Carolina-
dc.contributor.authorPozo-Bayón, Mª Ángeles-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.date.accessioned2015-12-21T10:44:09Z-
dc.date.available2015-12-21T10:44:09Z-
dc.date.issued2015-
dc.identifierdoi: 10.1016/j.foodchem.2015.04.068-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 187: 112-119 (2015)-
dc.identifier.urihttp://hdl.handle.net/10261/127095-
dc.description.abstractGrape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perception. Therefore, the objective of this work has been to evaluate the ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors previously isolated from white grapes. To do so, two methodological approaches involving the use of typical oral bacteria or the whole oral microbiota isolated from human saliva were followed. Odorant aglycones released in the culture mediums were isolated and analysed by HS-SPME-GC/MS. Results showed the ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant molecules (terpenes, benzenic compounds and lipid derivatives). The hydrolytic activity seemed to be bacteria-dependent and was subject to large inter-individual variability.-
dc.description.sponsorshipThis work was funded by the MINECO (Spanish National Project AGL2012-40172-C02-01) and the Comunidad de Madrid – Spain (ALIBIRD-CM S2013/ABI-2728) Project. C. Muñoz-González and C. Cueva would like to thank the European Social Fund and JAE-pre Programme (CSIC) and the ‘Técnicos de Apoyo’ MINECO Programme and the CSIC Intramural Project 201270E065, for their research contracts, respectively.-
dc.publisherElsevier-
dc.relationS2013/ABI-2728/ALIBIRD-CM-
dc.rightsclosedAccess-
dc.subjectHydrolytic activity-
dc.subjectGlycosidic aroma precursors-
dc.subjectWine-
dc.subjectHuman oral microbiota-
dc.titleAbility of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors-
dc.typeArtículo-
dc.identifier.doi10.1016/j.foodchem.2015.04.068-
dc.date.updated2015-12-21T10:44:09Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderEuropean Commission-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
Aparece en las colecciones: (CIAL) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Show simple item record
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.