C
R
Last name: CALLEJÓN FERNÁNDEZ
First name: Raquel María
Premio Extraordinario de Doctorado US
No description
A representative Sherry vinegar was analysed by gas chromatography-olfactometry (GC-O). Two GC-O techniques were used targeting compounds with impact on the perceived quality of Sherry vinegar, i.e. detection frequency and aroma extract dilution analysis. A total of 108 aromatic notes were detected and 64 of them were identified. Diacetyl,...
Objetivo Evaluar los menús ofertados en los colegios públicos, privados y concertados de la ciudad de Sevilla (España) para los diferentes grupos de edad escolar. Métodos Se consideró un total de 86 colegios, incluyendo centros públicos, privados y concertados, representando a todos los distritos de la ciudad. Cuatro colegios disponían de...
A solid phase extraction method (SPE) using Isolute ENV+ cartridges was validated for the determination of ethyl carbamate (EC) in different kinds of vinegars. The method proved to be quite sensitive, precise and accurate, improving the recovery and LQD of other existing methods for the same purpose. For the optimization of the method,...
Introducción: en la actualidad existe un déficit en la evaluación de comedores dirigidos a niños menores de 3 años, a pesar de que se han realizado numerosas intervenciones en los comedores escolares con el fin de conseguir una alimentación segura y adecuada. Objetivo: realizar una evaluación nutricional de los menús ofertados en los centros de...
A study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to...
Spain is one of the major producers of high-quality wine vinegars having three protected designations of origin (a.k.a. PDOs): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". Their high prices due to their high quality and their high production costs explain the need for developing an adequate quality...
A static headspace gas chromatography coupled to mass spectrometry (SHS–GC–MS) method was validated to determine several major volatile components during the production process of fruit vinegars. The method is simple, fast, linear in the working range, suitably sensitive, repeatable and reproducible, and has a good degree of accuracy for most...
Fortified wines covered by a Protected Designation of Origin (PDO) are high-quality products appreciated by consumers, whose diversity has increased in recent years, leading to an increased vulnerability to fraud. In this work, for the first time, an excitation-emission fluorescence spectroscopy method combined with two chemometric approaches...
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS...
For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive extraction (HSSE) with polydimethylsiloxane (PDMS) and...
A portion of the odourless fraction of fruits bound to sugars releases aromatic substances that represent an important source of aromatic potential. During the processing of fruits, these compounds may be affected. Thus, in this work, for the first time, glycosidic aroma precursors were studied over the course of the industrial production...
Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with "Protected Designation of Origin" (PDO) to preserve and control their production methods. Spain has three of the five PDO wine vinegars existing in Europe. A tentative study was carried out to assess the utility of stable...
The use of strawberry surpluses for the production of added value products seems to be a good solution choice to avoid the waste of this fruit. We produced strawberry vinegars through double fermentation (alcoholic and acetous) from three different harvests of Fragaria x ananassa var. Camarosa. The objective was to study the evolution of...
The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC)and Vinagre de Montilla-Moriles (VMM)protected designation of origin (PDO)wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography–mass spectrometry (HSSE-GC–MS). The...
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential...
In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters...