Publicaciones

El Centro de Aromas y Sabores ha publicado sus investigaciones y desarrollo en numerosas revistas científicas nacionales e internacionales, así como también en libros y presentaciones en congresos dentro y fuera del país, lo cual también es un parámetro fundamental del liderazgo que nuestro centro tiene a nivel nacional y latinoamericano. 

Synthesis and Stable Isotope Dilution Assay Ethanethiol and Diethyl Disulfide in Wine Using Solid Phase Microextraction. Effect of Aging on Their Levels in Wine.  A. Belancic, R. Schneider, J. Lepoutre, V. Lempereur and R. Baumes. Journal of Agricultural and Food Chemistry, 50 (23), pp 6653–6658. 2002. 

ß- Glucosidase from the Grape Native Yeast Debaryomyces vanrijiae: Purification, Characterization, and Its Effect on Monoterpene Content of a Muscat Grape Juice. A. Belancic, Z. Gunata, M. Vallier and E. Agosin. Journal of Agricultural and Food Chemistry, 51 (5), pp 1453–1459, 2003. 

Relation between odour perception and physicochemical properties of volatile compounds in Chilean Pisco Spirit.  Peña Y Lillo M., Agosin E., Athes V., Bordeu E., Casaubon G., Latrille E., Martin N., Perez-Correa R., Souchon I.  En: Flavour Research at the Dawn of the Twenty-First Century. J. L. Le Quere and P. X. Etievant (Eds). Editions Lavoisier,Tec & Doc., pp. 686 – 689 (2003). 

Comparison between odour and aromas profiles of Chilean pisco spirit. Peña y Lillo M., Latrille E., Casaubon G., Agosin E., Bordeau E., Martin N.  Food Quality and Preference, Volume 16, Issue 1, Pages 59–70, 2005. 

Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates.  Peña y Lillo, M; Agosin, E; Belancic, A.; Latrille, E.  Journal of Food Science Vol. 70 (7): pp. 432 – 441 (2005). 

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wines using reverse osmosis and adsorption.  Ugarte P, Agosin E., Bordeu E., Villalobos J. American Journal of Enology and Viticulture Vol. 56: pp. 30-36 (2005). 

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.  Molina, A; Swiegers, P.; Varela, C.; Pretorius, S; Agosin, E.  Applied Microbiology and Biotechnology, Volume 77, Issue 3, pp 675-687, 2007. 

Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere.  Belancic, A; Agosin, E.  American Journal of Enology and Viticulture Vol. 58 no. 4 462-469, 2007. 

http://ajevonline.org/content/58/4/462.short 

Pisco: production, flavour chemistry, sensory analysis and product development. In “Alcoholic beverages: Sensory evaluation and consumer research”.  Bordeu, E; Agosin, E. & Casaubon, G.  En:  J. Piggott Editor, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp 345-363 (2011). 

Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions.  Mariotti, S.; Granby, K.; Fromberg, A.; Risum, J;. Agosin, E.; Pedreschi, F.  Journal of Agricultural and Food Chemistry, 60 (40), pp 10162–10169, 2012. 

Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro.  Laurie, F.; Zúñiga, MC.; Carrasco-Sánchez, V.; Santos, L; Cañete, A; Olea-Azar, C; Ugliano, M; Agosin, E., Food Chemistry Volume 131, Issue 4, Pages 1510–1516, 2012. 

Chapter 2: Acrylamide Mitigation in Heat Processed Foods: Patented Techniques. Mariotti, M; Carrasco, J.A.; Espinoza, M; Pedreschi, F. Chemical Food Safety and Health. Copyright © 2013 by Nova Science Publishers, Inc.  

Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts. María Inés Espinoza, Jean-Paul Vincken, Mark Sanders, Cristian Castro, Markus Stieger, and Eduardo Agosin. J. Agric. Food Chem. 2014, 62, 11797−11804. 

Volatile compounds of unifloral honey and floral nectar from Quillaja saponaria. Santander F, C Fredes, G Nuñez, G Casaubon, MI Espinoza, G Montenegro. FYTON ISSN 0031 9457 (2014) 83: 17-26. 

Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). Loreto Prat, María Inés Espinoza, Eduardo Agosin and Herman Silva. J Sci Food Agric 2014; 94: 752–759. 

Screening of COVID-19 cases through a Bayesian network symptoms model and psychophysical olfactory test. Susana Eyheramendy, Pedro A. Saa, Eduardo A. Undurraga, Carlos Valencia, Carolina Lopez,Luis Mendez,Javier Pizarro-Berdichevsky,Andres Finkelstein-Kulka, Sandra Solari,Nicolas Salas,Pedro Bahamondes, Martın Ugarte,Pablo Barcelo Marcelo Arenas, and Eduardo Agosin. IScience, 2020