Dr Amanda Dupas de Matos staff profile picture

Contact details +6469517576

Dr Amanda Dupas de Matos PhD

Sensory Science Research Officer

Doctoral Co-Supervisor
School of Food and Advanced Technology

Amanda received her PhD from University of Padua, where she investigated chemical and sensory aspects of verjuice: an unfermented juice obtained from unripe grapes. She continued her Postdoc study at Free University of Bozen-Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with their sensory profile. She has a multi-disciplinary background in food chemistry and sensory analysis, focused on winery products for the past 5 years. She joined the Riddet Institute and Feast in 2020 and is working on other food categories through the MBIE fermented foods project. 

Professional

Contact details

  • Ph: +64 6 951 7576
    Location: C2.136, Riddet Complex C
    Campus: Manawatu

Qualifications

  • Doctor of Philosophy - University of Padova (2019)

Certifications and Registrations

  • Licence, Co-Supervisor, Massey University

Research Expertise

Research Interests

Sensory Science

Consumer Sensory Science

Emotional response

Wine science

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000)

Keywords

Sensory analysis, Consumers, Cross-cultural, Verjuice, Wine, Distillate, Yoghurt

Research Outputs

Journal

Poggesi, S., Dupas de Matos, A., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., . . . Boselli, E. (2021). Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach.. Molecules. 26(20)
[Journal article]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study. Food Quality and Preference. 94
[Journal article]Authored by: Dupas de Matos, A., Hay, C., Hort, J.
Mora, M., Dupas de Matos, A., Vázquez-Araújo, L., Puente, V., Hernando, J., & Chaya, C. (2021). Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines. Food Research International. 143
[Journal article]Authored by: Dupas de Matos, A.
Hay, C., de Matos, AD., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers. International Dairy Journal. 113
[Journal article]Authored by: Dupas de Matos, A., Hay, C., Hort, J.
Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2020). Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle. LWT. 133
[Journal article]Authored by: Dupas de Matos, A.
Merkytė, V., Dupas De Matos, A., Longo, E., Tchouakeu Betnga, PF., & Boselli, E. (2020). Cyclic proanthocyanidins in Pinot noir wine. Italian Journal of Food Science. 32(2), 337-351
[Journal article]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., Fernández-Ruiz, V., Briz, T., & Chaya, C. (2020). Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach. Food Quality and Preference. 83
[Journal article]Authored by: Dupas de Matos, A.
Honisch, C., Osto, A., Dupas de Matos, A., Vincenzi, S., & Ruzza, P. (2020). Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study. Food Chemistry. 305
[Journal article]Authored by: Dupas de Matos, A.
de Matos, AD., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., Sanoll, C., . . . Boselli, E. (2020). Pinot blanc: Impact of the winemaking variables on the evolution of the phenolic, volatile and sensory profiles. Foods. 9(4)
[Journal article]Authored by: Dupas de Matos, A.
Chaya, C., Criado, C., Pozo-Bayón, MÁ., Echevarrías-Marco, A., & Dupas de Matos, A. (2019). A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI). Food Quality and Preference. 76, 33-38
[Journal article]Authored by: Dupas de Matos, A.
Lemos Junior, WJF., Nadai, C., Crepalde, LT., de Oliveira, VS., Dupas de Matos, A., Giacomini, A., . . . Corich, V. (2019). Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes. International Journal of Food Microbiology. 303, 1-8
[Journal article]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Marangon, M., Magli, M., Cianciabella, M., Predieri, S., Curioni, A., . . . Vincenzi, S. (2019). Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry. 286, 78-86
[Journal article]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Magli, M., Marangon, M., Curioni, A., Pasini, G., & Vincenzi, S. (2018). Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply. European Food Research and Technology. 244(12), 2117-2125
[Journal article]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Curioni, A., Bakalinsky, AT., Marangon, M., Pasini, G., & Vincenzi, S. (2017). Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies. 44, 9-14
[Journal article]Authored by: Dupas de Matos, A.

Conference

Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, July). Are recent immigrants’ product preferences representative of consumer markets back in their home country?. Presented at NZIFST Annual Conference
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hay, C., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Recent immigrants as a sustainable alternative in early stage product testing for overseas markets. Poster session presented at the meeting of 14th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Dupas de Matos, A., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, February). Acculturation to sensory preferences of Chinese immigrants in New Zealand for drinkable yogurt. Presented at 15th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hay, C., Hort, J.
Hay, C., Feng, J., Day, L., Di, L., Low, J., Dupas de Matos, A., . . . Hort, J. (2020). Cross-cultural preferences in drinkable yoghurt of Chinese and New Zealand European consumers. Poster session presented at the meeting of Eurosense 2020. Online
[Conference Poster]Authored by: Dupas de Matos, A., Hay, C., Hort, J.
Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2019). Application of comprehensive GCxGC-ToF-MS and sensory analysis to investigate the evolution in the aroma profile of a commercial grappa over storage. Poster session presented at the meeting of Enoforum
[Conference Poster]Authored by: Dupas de Matos, A.
Tchouakeu Betnga, PF., Longo, E., Dupas de Matos, A., & Boselli, E. (2019). Bidimensional gas-chromatography (GCxGC-ToF-MS) to evaluate the volatile profile of grappa. Poster session presented at the meeting of 7th MS-J Day
[Conference Poster]Authored by: Dupas de Matos, A.
Merkyte, V., Longo, E., Dupas de Matos, A., & Boselli, E. (2019). Relationships between unconventional cyclic proanthocyanidins and phenolic, chemical and sensory profiles of Pinot Noir wines. Poster session presented at the meeting of 3rd MS-Wine Day
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Comparación de métodos de clasificación de los consumidores según su personalidad: efecto en la respuesta emocional del vino. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Desarrollo de un método semántico para generar un léxico emocional de vino. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Fernández-Ruiz, V., Echevarrías-Marco, A., Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Caracterización sensorial y evaluación de la respuesta hedónica del consumidor español de vino: mapa de preferencias externo. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Maragon, M., Magli, M., Predieri, S., Curioni, A., & Vincenzi, S. (2019). Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Comparison of two methods to generate an emotional lexicon of wine. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Which factors could influence the consumers’ response evoked by red wines on milennials?. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019). Big Five Inventory robustness: a test-retest analysis. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Vincenzi, S., & Curioni, A. (2016). Use of clusters from grape thinning to make verjuice, a high value grape product. Poster session presented at the meeting of XXI Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
[Conference Poster]Authored by: Dupas de Matos, A.

Other

Longo, E., Rossetti, F., Merkyte, V., Dupas de Matos, A., & Boselli, E. (2019, July). Identification and potential role of unconventional proanthocyanidins in wine.
[Oral Presentation]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Vincenzi, S., & Curioni, A. (2016, August). Chemical and sensory analysis of verjus.
[Oral Presentation]Authored by: Dupas de Matos, A.

Consultancy and Languages

Languages

  • Portuguese
    Last used: 2020
    Spoken ability: Excellent
    Written ability: Excellent
  • English
    Last used: 2020
    Spoken ability: Excellent
    Written ability: Excellent
  • Italian
    Last used: 2020
    Spoken ability: Excellent
    Written ability: Excellent
  • Spanish
    Last used: 2018
    Spoken ability: Average
    Written ability: Average