羞羞视频

Dr Amanda Dupas de Matos staff profile picture

Contact details +6469517576

Dr Amanda Dupas de Matos PhD, Sommelier

Senior Research Officer

Doctoral Supervisor
School of Food Technology and Natural Sciences

Dr Amanda is a sensory scientist (and wine Sommelier) with expertise in different foods and beverages. Amanda received her PhD from University of Padua, where she investigated chemical and sensory aspects of verjuice. She continued her Postdoc study at University of Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with sensory profile. She has a multi-disciplinary background in food chemistry and sensory analysis. Amanda acts as supervisor and co-supervisor of PhD, Master and Undergraduate students, with a supportive, positive and leadership style. 

Professional

Contact details

  • Ph: +64 6 951 7576
    Location: 1.19, Feast Lab, Ecology Building
    Campus: Manawatu

Qualifications

  • Doctor of Philosophy - University of Padova (2019)
  • Sommelier - Federazione Italiana Sommelier Albergatori e Ristoratori (2017)

Certifications and Registrations

  • Licence, Co-Supervisor, 羞羞视频
  • Licence, Supervisor, 羞羞视频
  • Licence, Licence Controller, New Zealand School of Food & Wine

Research Expertise

Research Interests

Sensory Science

Consumer Science

Sensory Science

Emotional response

Viticulture and Enology

Reuse of by-products

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Agricultural And Veterinary Sciences (070000):
Biological Sciences (060000):
Horticultural Production (070600): Oenology and Viticulture (070604)

Keywords

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

Research Outputs

Journal

Dupas de Matos, A., Chen, A., Maggs, R., Godfrey, AJR., Weerawarna N.R.P., M., & Hort, J. (2025). Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand. Food Quality and Preference. 122
[Journal article]Authored by: Dupas de Matos, A., Godfrey, A., Hort, J.
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Dupas de Matos, A., Gomes Reis, M., Maggs, R., & Hort, J. (2024). Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking. Food Research International. 188
[Journal article]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
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Jaeger, SR., Dupas de Matos, A., Frempomaa Oduro, A., & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking. Food Research International. 180
[Journal article]Authored by: Dupas de Matos, A., Hort, J.
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Dupas de Matos, A., Robyn, M., & Joanne, H. (2023). Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste. Australian Journal of Grape and Wine Research. 2023(1), Retrieved from https://onlinelibrary.wiley.com/doi/10.1155/2023/5548698
[Journal article]Authored by: Dupas de Matos, A.
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Lucas, C., Iobbi, A., de Matos, AD., & Tomasino, E. (2023). Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines. Food Research International. 174
[Journal article]Authored by: Dupas de Matos, A.
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Betnga, PFT., Longo, E., Merkyt臈, V., de Matos, AD., Rossetti, F., & Boselli, E. (2021). Effects of long-term bottle storage on red and rosé wines sealed with different types of closures. Foods. 10(12)
[Journal article]Authored by: Dupas de Matos, A.
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Poggesi, S., de Matos, AD., 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., Poggesi, S.
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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., Hort, J.
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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.
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15
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., Hort, J.
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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.
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3
Merkyt臈, 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.
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4
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.
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16
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.
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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.
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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.
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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.
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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.
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30
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.
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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.
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Conference

Dupas de Matos, A., Maggs, R., & Hort, J. (2023). Exploring consumer and producer views towards verjuice: a non-alcoholic product made from thinned grapes. Poster session presented at the meeting of NZWC Scientific Research Conference
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Dupas De Matos, A., Maggs, R., & Hort, J.Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
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Dupas de Matos, A., Maggs, R., & Hort, J. (2023, February). Comparing consumer and winegrower views towards verjuice: a grape-based product made from a viticultural waste material. Presented at 17th NZOZ Sensory Symposium 2023
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Dupas de Matos, A., Maggs, R., & Hort, J. (2022). Exploring consumer and wine expert views towards verjuice: a grape-based product made from a viticultural waste. Poster session presented at the meeting of Eurosense: 10th European Conference on Sensory and Consumer Research. Finland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Read article at Massey Research Online:
Dupas de Matos, A., Hay, C., low, J., jing, F., lu, D., day, L., . . . Hort, J. (2021, July). Are recent immigrant product preferences representative of consumer markets back in their home country?. Presented at NZIFST: The New Zealand Institute of Food Science and Technology
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.

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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., 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., 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., 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.

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Other

Dupas de Matos, A. (2024). Midday Rural News for 8 February 2024.
[Other]Authored by: Dupas de Matos, A.Contributed to by: Dupas de Matos, A.
Dupas de Matos, A., & Sant'Anna, V. (2024). State University of Rio Grande do Sul is a pioneer in the production of verjuice in Brazil.
[Internet publication]Authored by: Dupas de Matos, A.Contributed to by: Dupas de Matos, A.
Dupas de Matos, A., & Sant'Anna, V. (2024). Universidade Estadual do Rio Grande do Sul é pioneira na produção de verjuice no Brasil.
[Internet publication]Authored by: Dupas de Matos, A.Contributed to by: Dupas de Matos, A.
Dupas de Matos, A., & Hort, J. (2024). Pop the bottle: turning green into gold for Kiwi winemakers.
[Internet publication]Authored by: Dupas de Matos, A., Hort, J.Contributed to by: Dupas de Matos, A.
Dupas de Matos, A., & Hort, J. (2022). Have you heard about Verjuice?.
[Internet publication]Authored by: Dupas de Matos, A., Hort, J.

Consultancy and Languages

Languages

  • Portuguese
    Last used: 2022
    Spoken ability: Excellent
    Written ability: Excellent
  • English
    Last used: 2022
    Spoken ability: Excellent
    Written ability: Excellent
  • Italian
    Last used: 2022
    Spoken ability: Excellent
    Written ability: Excellent
  • Spanish
    Last used: 2022
    Spoken ability: Average
    Written ability: Average

Teaching and Supervision

Teaching Statement

228.115 Engineering and Technology Principles 

141.211 Food Technology 3: Product Development

141.312 Food Characterization 

141.245 Dairy Diploma

Contact Supervisor