Investigación y Desarrollo

Parte fundamental de las actividades del Centro de Aromas y Sabores es la formulación, presentación y ejecución de proyectos de I+D+i

El Centro de Aromas y Sabores inició sus actividades el año  1998 con el subsidio de un proyecto FONDEF para la “Optimización del contenido aromático del Pisco”, en conjunto con la coopertiva pisquera CAPEL. En adelante,  han sido muchas las investigaciones realizadas, siempre como respuesta a una necesidad de la industria. Así, la mayoría de nuestros estudios han sido desarrollados en conjunto con la industria lo que ha permitido una mejor transferencia y aplicabilidad de los resultados obtenidos.

Proyectos actualmente en desarrollo (2013 en adelante)

  • Plataforma para la producción de aromas y sabores en levadura

    FONDECYT 1130822. 2013 – 2017.

  • Conservación de la Calidad del Vino.

    CORFO – Vinos de Chile, 2013 – 2016.

  • Technological platform for formulating naturally sweetened healthy foods

    Center of Excellence for the Food Industry, Wageningen UR – Chile, Holanda. CORFO, 2013-2015

  • Understanding Wine Preferences: Integrating Sensometrics, Chemometrics and Discrete Choice Analysis

    FONDECYT – 2012-2015

  • Gestión del Potencial Redox en la cadena de elaboración del vino y su impacto en la calidad

    FONDEF D11I1139, viñas VSPT y Veramonte, Inesa, 2012 – 2015

  • Recuperación de aromas durante la fermentación enológica, identificación y usos potenciales

    Fondef IDEA. 2013 – 2014

Proyectos Históricos más importantes

(1996 - 2012)

  • - Estudio Sobre el Impacto Cognitivo de la Capacitación en la Identificación de Aromas

    VRAID, 2011 – 2013.

  • Identification of volatile compounds associated with the aroma of Fragaria chiloensis

    Facultad de Agronomía Universidad de Chile (2008-2012).

  • Perfiles de estilos de vinos competitivos y estudio preliminar de las preferencias de los consumidores nacionales e internacionales I y II

    Vinnova (2008 – 2012).

  • Barrera sanitaria para prevenir el ingreso de Haloanisoles en bodegas de vino

    Vinnova (2008 – 2010)

  • Características y Requerimientos de Levaduras Comerciales y su Impacto sobre los Atributos Sensoriales de los Vinos.

    Vinnova (2008 – 2010).

  • Calidad aromática de uva pisquera: desarrollo de un método rápido de medición y aplicaciones

    Innova Chile (2006-2010).

  • Composición aromática de la variedad Carménère: optimización de su expresión en uvas y vino

    FONDECYT (2005)

  • Diferenciación y Obtención de Productos de Mieles Chilenas Certificables por sus Propiedades Nutracéuticas, Aromáticas y Biológicas según su Origen Botánico y Geográfico

    Facultad de Agronomía PUC (2005).

  • Desarrollo e implementación de servicios analíticos-sensoriales para la evaluación de defectos aromáticos en vinos, madera de roble y corchos

    Fontec CORFO (2004 – 2006).

  • Evaluación del impacto de procesos vitícolas y guarda sobre la intensidad del aroma del vino Sauvignon del valle de Curicó.

    FDI CORFO (2004 – 2007).

  • Caracterización químico sensorial de Vitis vinifera Sauvignon blanc en el valle de Casablanca.

    FDI CORFO, 2004 – 2007

  • Vinificación: Desarrollo de tecnologías avanzadas y optimización

    Fondef (2000- 2003).

  • Optimización de Procesos de Producción y Recuperación de Aromas en Jugos, Vinos y Destilados

    Fondef (1998 – 2001).

Publicaciones Recientes

Analítica de Aromas y Sabores

 

  • Espinoza M. I., Vincken J. P., Sanders M., Castro C., Stieger M., Agosin E.. Identification, Quantification and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts. Journal of Agricultural and Food Chemistry, 2014. (aceptado)
  • Carolina Pavez, Martin Steinhaus, Gerard Casaubon, Peter Schieberle, Eduardo Agosin. Identification, Quantitation and Sensory Evaluation of Methyl 2- and Methyl 3- methylbutanoate in Varietal Red Wines. Australian Journal of Grape and Wine Research, 2014 (aceptado)
  • Loreto Prat, María Inés Espinoza, Eduardo Agosin, Herman Silva. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). J Sci Food Agric,
  • Montenegro G., Gomez M., Casaubon G., Belancic A., Mujica A.M., Pena R.C. Analysis of volatile compounds in three unifloral native Chilean honeys. FYTON ISSN 0031 9457, 78: 61-65, 2009.
  • Gloria Montenegro, Miguel Gómez, Rodrigo Pizarro, Gerard Casaubon, Raúl C. Peña. Implementación de un panel sensorial para mieles chilenas. Inv. Agr. 35(1):51-58. 2008.

Biotecnologia de Aromas y Sabores, Manejo de Oxígeno y  Análisis

 

  • Marcelo Orellana, Felipe F. Aceituno, Alex W. Slater, Leonardo I. Almonacid, Francisco Melo & Eduardo Agosin. Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions. FEMS Yeast,  412–424, 2014.
  • Cárcamo, M., P. A. Saa, J. Torres, S. Torres, P. Mandujano, J. R. P. Correa and E. Agosin, Effective Dissolved Oxygen Control Strategy for High-Cell-Density Cultures, IEEE LATIN AMERICA TRANSACTIONS, 12(3), 389-394, 2014.
  • Moenne, M.I., Saa, P., Laurie, F., Pérez-Correa, J.R., Agosin, E., Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations, Food Bioprocess Technol., 7(9), pp 2627-2636, September 2014.
  • Saa, P.A., Pérez-Correa, J.R., Celentano, D., Agosin, E., Impact of carbon dioxide injection on oxygen dissolution rate during oxygen additions in a bubble column, Chemical Engineering Journal, 232, 157–166, 2013.
  • Loreto Prat, María Inés Espinoza, Eduardo Agosin, Herman Silva. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). J Sci Food Agric, 2013.
  • Mariotti, M.; Carrasco, J.A.; Espinoza, M.; Pedreschi, F. Acrylamide mitigation in heat processed foods:  Patented Techniques. Chemical Food Safety and Health, Chapter 2, 2013.
  • Michael C. Jewett, Christopher T. Workman, Intawat Nookaew, Francisco A. Pizarro, Eduardo Agosin, Lars I. Hellgren and Jens Nielsen. Condition-Dependent Regulation of Lipid Metabolism in Saccharomyces cerevisiae. Genes -Genomes – Genetics, Volume 3, 2013.
  • Saa, P.A., Moenne, M.I., Pérez-Correa, J.R., Agosin, E., Bioprocess Biosyst. Eng., Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations, vol. 35, 167–1178, 2012.
  • Felipe F. Aceituno,  Marcelo Orellana, Jorge Torres, Sebastián Mendoza, Alex W. Slater,  Francisco Melo,  Eduardo Agosin. Oxygen response of the wine yeast Saccharomyces  cerevisiae EC1118 strain grown under  carbon-sufficient, nitrogen-limited oenological conditions.  Appl. Environ. Microbiol, 2012.
  • María Mariotti, Kit Granby, Arvid Fromberg, Jørgen Risum, Eduardo Agosin, Franco Pedreschi. Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions.  Agric. Food Chem. 60, 10162−10169, 2012.

Extracción de Compuestos de Alto Valor

 

  • Arrieta-Garay, Y., López-Vázquez, C., Blanco, P., Pérez-Correa, J.R., Orriols, I., López, F., Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system, J. Inst. Brew., 120(2), 111–118, 2014.
  • Wisniak, J., Pérez-Correa, J.R., Mejía, A., Segura, H., Comments on “ Experimental Measurements of Vapor–Liquid Equilibrium Data for the Binary Systems of Methanol + 2-Butyl Acetate, 2-Butyl Alcohol + 2-Butyl Acetate, and Methyl Acetate + 2-Butyl Acetate at 101.33 kPa”, J. Chem. Eng.Data, vol. 57, 561−567, 58, 3563 – 3566, 2013.
  • De Lucca, F., Munizaga-Miranda, R., Jopia-Castillo, D., Gelmi, C.A., Pérez-Correa, J.R., Operation Strategies to Minimize Methanol Recovery in Batch Distillation of Hydroalcoholic Mixtures, International Journal of Food Engineering, 9(3), 259 – 265, 2013;
  • Sacher, J., García-Llobodanin, L., López, F., Segura, H., Pérez-Correa, J.R., Dynamic modeling and simulation of an alembic pear wine distillation, Food and Bioproducts Processing, 91(4), 447-456, 2013.
  • Vergara-Salinas, J.R., Bulnes, P., Zúñiga, M.C., Pérez-Jiménez, J., Torres, J.L., Mateos-Martín, M.L., Agosin, E., Pérez-Correa, J.R., Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation, Journal of Agricultural and Food Chemistry 61 (28),  6929-6936, 2013.
  • Arrieta-Garay, Y., Garcia-Llobodanin, L., Pérez-Correa, J.R.; López-Vázquez, C.; Orriols, I.; Lopez, F., Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column, Journal of Agricultural and Food Chemistry, 61 (20), 4936-4942, 2013.
  • Cerda, A., Martínez, M.E., Soto, C., Poirrier, P., Pérez-Correa, J.R., Vergara-Salinas, J.R., Zúñiga, M.E., The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent, Food Chemistry, vol. 139, 138–143, 2013.
  • Vergara-Salinas, J.R., Pérez-Jiménez, J., Torres, J.Ll., Agosin, E., Pérez-Correa, J.R., Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (thymus vulgaris ), Journal of Agricultural and Food Chemistry, vol. 60, 10920−10929, 2012.
  • López-Vázquez, C., García-Llobodanin, L., Pérez-Correa, J.R., López, F., Blanco, P., Orriols, I., Aromatic Characterization of Pot Distilled Kiwi Spirits, J. Agric. Food Chem., vol. 60, 2242 – 2247, 2012.
  • Mejía, A., Segura, H., Cartes, M. Pérez-Correa, J.R., Vapor−Liquid Equilibrium, Densities, and Interfacial Tensions of the System Ethanol + Tetrahydro-2H-pyran, J. Chem. Eng.Data, vol. 57, 561−567, 2012.
  • Mejía, A., Segura, H., Cartes, M. Pérez-Correa, J.R., Experimental determination and theoretical modeling of the vapor–liquid equilibrium and surface tensions of hexane + tetrahydro-2H-pyran, Fluid Phase Equilibria, vol. 316, 55–65, 2012.
  • Brunet, R., Guillén-Gosálbez, G., Pérez-Correa, J.R., Caballero, J.A., Jiménez, L. Hybrid simulation-optimization based approach for the optimal design of single-product biotechnological processes, Computers & Chemical Engineering, vol. 37, 125– 135, 2012.
  • García-Llobodanina, L., J. Roca, J.R. López, J.R. Pérez-Correa, F. López, The lack of reproducibility of different distillation techniques and its impact on pear spirit composition, International Journal of Food Science and Technology, vol. 46, 1956–1963, 2011.
  • Sacher, J., P. Saa, M. Cárcamo, J. López, C. Gelmi, R. Pérez-Correa, Improved calibration of a solid substrate fermentation model, Electronic Journal of Biotechnology, Vol. 14 (5), 2011.
  • Cuevas, J., F. Llovell, A. Galindo, V. Vesovic, H. Segura, J.R. Pérez-Correa, Solid–liquid equilibrium using the SAFT-VR equation of state: Solubility of naphthalene and acetic acid in binary mixtures and calculation of phase diagram, Fluid Phase Equilibria, Vol. 306, 137–147, 2011.
  • Vargas, F., F. Pizarro, J. Ricardo Perez-Correa, Eduardo Agosin, Expanding a dynamic flux balance model of yeast fermentation to genome-scale, BMC Systems Biology, Vol. 5, 75, 2011. (highly accesed)
  • Carvallo, J., M. Labbe, J.R. Pérez-Correa, C. Zaror, J. Wisniak, Modelling methanol recovery in wine distillation stills with packing columns, Food Control, Vol. 22, 1322-1332, 2011.
  • Zenteno, I., J.R. Pérez-Correa, C. Gelmi, E. Agosin, Modeling temperature gradients in wine fermentation tanks, Journal of Food Engineering, Vol 99, 40-48, 2010.
  • Graber, M.F., J.R. Pérez-Correa, G. Verdugo, J.M. Del Valle, E. Agosin, Spinning Cone Column Isolation of Rosemary Essential Oil, Food Control, Vol 21, 615–619, 2010.

Modelos Econométricos para el Estudio de Preferencias del Consumidor

 

  • Bahamonde-Birke, F.J. y Ortúzar, J. de D. (2014) Is sequential estimation a suitable second best for estimation of hybrid choice models? Transportation Research Record (en imprenta).
  • Bahamonde-Birke, F.J. y Ortúzar, J. de D. (2014) On the variability of hybrid discrete choice models. Transportmetrica 10(1), 74-88.
  • Palma, Ortúzar, Rizzi, Casaubon (En revisión) Modelling premium wine consumers’ preferences. Food Quality and Preference.
  • Palma, Cornejo, Ortúzar, Rizzi, Casaubon (En revisión) Tell me why you like to drink wine: Drinking motivations as a basis for market segmentation. Australian Journal of Grape and Wine Research.
  • Palma, Ortúzar, Casaubon, Ma (2014) Controlling for price endogeneity: A case study on Chinese wine preferences. Enometrics XXI. Lyon, Francia.
  • Ortúzar, Palma, Casaubon, Cornejo, Rizzi (2014) Tell me why you like to drink wine: Drinking motivations as a basis for market segmentation. Academy of Wine Business Research 8th international conference. Geisenheim, Alemania.
  • Palma, D.; Ortúzar, J. de D.; Casaubon, G.; Rizzi, L.I. & Agosin, E. (2013) Measuring Consumer Preferences Using Hybrid Discrete Choice Models (Working paper No. 137) Retrieved from American Association of Wine Economists website: http://www.wine-economics.org/list-of-aawe-working-papers/
  • Palma, Ortúzar, Rizzi, Casaubon (2013) Modelling premium wine consumer’s preferences using hybrid discrete choice. International Choice Modelling Conference 2013. Sydney, Australia
  • Palma, Ortúzar, Casaubon, Rizzi, Agosin (2013) Measuring consumer preferences using hybrid discrete choice models. 7th annual meeting of the American Association of Wine Economists. Stellenbosch, Sudáfrica.
  • Denstadli, J.M., Lines, R. y Ortúzar, J. de D. (2012) Information processing in choice-based conjoint experiments: a process-tracing study. European Journal of Marketing 46(3), 422-446.
  • Grisolía, J.M., López, F. y Ortúzar, J. de D. (2012) Sea Urchin: from plague to market opportunity. Food Quality and Preference 25(1), 46-56.
  • Raveau, S., Yáñez, M.F. y Ortúzar, J. de D. (2012) Practical and empirical identifiability of hybrid discrete choice models. Transportation Research 46B(6), 1374-1383.
  • Yañez, M.F., Cherchi, E., Heydecker, B.G. y Ortúzar, J. de D. (2011) On the treatment of repeated observations in panel data: efficiency of mixed logit parameter estimates. Networks and Spatial Economics 11(3), 393-418.
  • Ortúzar, J. de D. (2010) Estimating individual preferences with flexible discrete choice models. Food Quality and Preference 21(3), 262-269.
  • Ortúzar, J. de D. (2010) Incorporating demographics into discrete choice: a brief comment. International Journal of Market Research 52(4), 431-432.
  • Ortúzar, J. de D. y Rose, J.M. (2010) Methodological advancements in constructing designs and understanding respondent behaviour related to stated preference experiments – guest editorial. Transportation Research 44B(6), 717-719.
  • Raveau, S., Alvarez-Daziano, R., Yáñez, M.F., Bolduc, D. y Ortúzar, J. de D. (2010) Sequential and simultaneous estimation of hybrid discrete choice models: some new findings. Transportation Research Record 2156, 131-139.
  • Yañez, M.F., Cherchi, E. y Ortúzar, J. de D. (2010) Defining inter-alternative error structures for joint RP-SP modelling: some new evidence. Transportation Research Record 2175, 65-73.
  • Yáñez M.F., Raveau, S. y Ortúzar, J. de D. (2010) Inclusion of latent variables in mixed logit models: modelling and forecasting. Transportation Research 44A(9), 744-753.

Procesos Cognitivos y Comportamiento Humano

 

  • Musa, R., Olivares, H., & Cornejo, C. (in press). Aesthetic aspects of the use of qualitative methods in psychological research. Yearbook of Idiographic Science, 7.
  • Cornejo, C. (2014). Searching for the microcosm: a glimpse into the roots of Vygotsky’s holism. History of the Human Sciences.
  • Cornejo, C. (2014). The language of the integrative theory: Reflections on Gerd Jüttemann’s Historische Psychologie. Culture & Psychology, 20, 256–266.
  • Gaete, A. & Cornejo, C. (2013). The brain is not a tool. Integrative Psychological and Behavioral Science, 48(1), 100-109.
  • Cornejo, C., Rojas, P., Olivares, H. (2013). The physiognomic and the geometrical apprehensions of metaphor. Culture & Psychology, 19(4), 484-505.
  • Quezada, C., Robledo, J.P., Román, D., & Cornejo, C. (2012). Empatía y convergencia del tono fundamental. Revista de Lingüística Aplicada., 50(2), 145-165.
    Cornejo, C. (2012). What should idiographic language be like? Yearbook of Idiographic Science, 4, 21-33.
  • Nuñez, R.E. & Cornejo, C. (2012). Facing the sunrise: From macro-cultural symbolism to bodily-based lexicalization of absolute frames of reference in Aymara. Cognitive Science, 1–27.
  • Cornejo, C. (2012). Contrasting Vygotsky’s and Bakhtin’s approaches to consciousness. Culture & Psychology, 18(1), 109–120.
  • Gaete A., & Cornejo C. (2011). Psychology is about persons: On Brinkmann’s expansion of Harré’s hybrid psychology. Integrative Psychological and Behavioral Science, 45(2), 70-77.
  • Barutta, J., Cornejo, C. & Ibáñez, A. (2011). Theories and Theorizers: A Contextual Approach to Theories of Cognition. Integrative Psychological and Behavioral Science, DOI 10.1007/s12124-011-9156-9.
  • Ibañez, A.M., Toro, P., Cornejo, C., Urquina, H., Manes, F., Weisbrod, M., & Schröder, J. (2011). High contextual sensitivity of metaphorical expressions and gesture blending: A video ERP design. Psychiatry Research: Neuroimaging, 191(1), 65-78.
  • Barutta, J., Gleichgerrecht, E., Cornejo, C. & Ibáñez, A. (2010). Neurodynamics of mind: The arrow illusion of conscious intentionality as downward causation. Integrative Psychological and Behavioral Science, 44(2), 127-43.
  • Cornejo, C. (2010). Using ‘Use': pragmatic consequences of the metaphor of culture as resources. Culture & Psychology, 16(1), 63-72.
  • Aldunate, N., Cornejo, C., López V., & Núñez, R. (2009) La influencia de los gestos en la comprensión metafórica. Ciencia Cognitiva: Revista Electrónica de Divulgación, 3(2), 55-57. Disponible en: http://www.cienciacognitiva.org/
  • Aldunate, N., Carré, D., Infante, J., & Cornejo, C. (2009). Saber-cómo sin saber-qué: estudio microgenético de la percepción de caras. Avances en Psicología Latinoamericana, 27(2), 311-326.
  • Volante, P., Huepe, D., & Cornejo, C. (2009). Significado, desempeño y logro estudiantil en tareas escolares cotidianas. Educação e Pesquisa, 2, 381-397.
  • Cornejo, C., Simonetti, F., Ibáñez, A., Aldunate, N., Ceric, F., López, V., & Núñez, R.E. (2009). Gesture and metaphor comprehension: Electrophysiological evidence of cross-modal coordination by audiovisual stimulation. Brain & Cognition, 70, 42-52.
AdministradorInvestigación y Desarrollo