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

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.
Dupas de Matos, A., 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), 1-21
[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

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.

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