Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

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dc.contributor.authorGuiu, Pau Matias
dc.contributor.authorRodríguez Bencomo, Juan José
dc.contributor.authorPérez C., José Ricardo
dc.contributor.authorLópez, Francisco
dc.date.accessioned2022-10-26T18:55:10Z
dc.date.available2022-10-26T18:55:10Z
dc.date.issued2020
dc.description.abstractFor producers, distributors, and restaurateurs, it is essential to understand the variation of the volatile composition of bottled spirits under different storage conditions. Given the scarce information found in this regard, the present study investigates the effect of pH, temperature, light exposure, and time of storage on 18 major volatile compounds of a fruit spirit. To carry out this longitudinal study, a central composite design was applied repeatedly over a year. Multi-way ANOVA and artificial neural networks were used to analyze and model the process. The results show that high temperatures sharply reduce most spirit compounds, especially acetaldehyde, ethyl esters, and linalool. In addition, under standard conditions, most compounds undergo a concentration decrease during the first 20 days of storage and then their composition becomes stable. Most of the other studied conditions showed noticeable effects, although without significant compositional differences.
dc.fuente.origenWiley
dc.identifier.citationMatias-Guiu, P, Rodríguez-Bencomo, JJ, Pérez-Correa, JR, López, F. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks. J Food Process Preserv. 2020; 44:e14410. https://doi.org/10.1111/jfpp.14410
dc.identifier.doi10.1111/jfpp.14410
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttps://doi.org/10.1111/jfpp.14410
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/65075
dc.identifier.wosidWOS:000514125600001
dc.information.autorucEscuela de ingeniería ; Pérez C., José Ricardo ; 0000-0002-1278-7782 ; 100130
dc.issue.numero5
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final12
dc.pagina.inicio1
dc.revistaJournal of Food Processing and Preservationes_ES
dc.rightsacceso restringido
dc.subjectAGRICULTURAL SCIENCES
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleAroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networkses_ES
dc.typeartículo
dc.volumen37
sipa.codpersvinculados100130
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