SEGURA BORREGO , María Del Pilar

Andalucía cuenta con una infinidad de productos alimenticios reconocidos en todo el mundo gracias a sus características únicas y calidad diferenciada. Todo ello, unido a la creciente demanda por parte de los consumidores hacia productos saludables, respetuosos con el medio ambiente e innovadores, ha dado lugar a que la industria agroalimentaria...

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...

Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber's geographical location on the aroma sensory profiles and key odorants of Iberian ham. Dry-cured Iberian ham was obtained from 3 acorn-fed pigs and, for the first time, both of the participating production facilities, located in two...

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...

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...

The employment of cover cropping has been developed in vineyards to mitigate soil erosion and the massive use of herbicides, but the effects on crop yields and berry quality have been little explored. Glycosidic aroma precursors constitute the aroma potential of grapes and have remarkable relevance in neutral grapes, such as Syrah. These...

Abstract: In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the...

Evaluation of dry-cured Iberian ham quality is carried out by means of the sense of smell of experts and a percentage of these hams are discarded due to odour defects. However, hams in cellars cannot be altered by sampling because they would be devaluated, which makes instrumental analysis difficult. Thus, the aim of this work is to assess the...

In Argentina, the production of quality wine vinegars has been barely exploited. Currently, most of the marketed vinegars are produced using rapid industrial fermentation systems obtaining vinegars with a high production rate, but with low quality and few organoleptic nuances. This work aims to study the volatile profile by headspace solid...