A5053611787- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Polyamine Metabolism and Applications
- Biochemical and biochemical processes
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Mycotoxins in Agriculture and Food
- Food Quality and Safety Studies
- Amino Acid Enzymes and Metabolism
- Analytical Chemistry and Chromatography
- Biochemical Analysis and Sensing Techniques
- Plant biochemistry and biosynthesis
- Tea Polyphenols and Effects
- Indoor Air Quality and Microbial Exposure
- Listeria monocytogenes in Food Safety
- Essential Oils and Antimicrobial Activity
- Wine Industry and Tourism
- Botanical Research and Applications
- Analytical chemistry methods development
- Edible Oils Quality and Analysis
- Postharvest Quality and Shelf Life Management
- Lignin and Wood Chemistry
Universidad Complutense de Madrid
2014-2024
Universitat Rovira i Virgili
2013-2022
Universitat de Lleida
2020-2022
Institut Charles Gerhardt Montpellier
2019-2020
Institut de Chimie
2020
Université de Montpellier
2019
National Research Institute of Brewing
2018
Instituto de Investigación en Ciencias de la Alimentación
2011-2015
Universidad Autónoma de Madrid
2011-2015
Consejo Superior de Investigaciones Científicas
2015
BACKGROUND: The aim of this study was to evaluate the effect whole non-volatile wine matrix composition on volatility typical aroma compounds by comparing slopes regression lines five deodorised and reconstituted wines with calculated for same in a control no effect. RESULTS: main observed reduction slopes, or retention effect, that largest sparkling wine, which showed between 11 69% lower than wine. In addition, an increase 'salting-out' most compositionally complex aged-red sweet also...
The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in world. However, it roasting process that makes commercially viable and valuable as serves key step to improving nut's hallmark sensory characteristics including flavor, color, texture. Consequently, present study explores effects single-roasting double-roasting on pistachio's chemical composition, specifically aroma-active compounds, polyphenols, lipids. Results showed total polyphenol content increased...
The aim of this work was to determine the role saliva in wine aroma release by using static and dynamic headspace conditions. In latter conditions, two different sampling points (t = 0 t 10 min) corresponding with oral (25.5 °C) postoral phases (36 were monitored. Both methodologies applied reconstituted dearomatized white red wines nonvolatile matrix compositions a synthetic (without effect). All had same ethanol concentration spiked mixture 45 compounds covering wide range physicochemical...
The impact of the addition glutathione-enriched Inactive dry yeast preparations (g-IDYs) on stability some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, effects a second type IDY preparation with different claim (fermentative nutrient) sole commercial glutathione into wines were also assessed. Model spiked low molecular weight fraction (<3 kDa permeate) isolated from IDYs,...
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects properties possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24–92.51%), mainly oleic acid (72–75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols antioxidant anti-inflammatory All ethanol–water defatted...
The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from regions Castilla y León was compared that wines American French chips. In general, the extraction kinetics showed maximum concentration compounds extracted wood can be reached in only 1 month. final wines, levels furanic aldehydes eugenol were higher macerated chips, whereas cis-whiskey-lactone, vanillin, methyl vanillate treated Among differences...
Today, bentonite continues to be one of the most used products remove proteins in white wines order avoid their precipitation bottles. However, excessive use has negative effects on aroma final wine, so optimization dose and time its application are important for winemakers. This paper analyzes how applying an equal at different stages (must clarification; beginning, middle, end fermentation) affects macromolecular profile, protein stability, physical–chemical characteristics aromatic...
The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees) was studied. Furthermore, the effect microoxygenation process between alcoholic malolactic fermentation also in wines types evolved same way. However, amounts depended on type chip used. There were differences levels vanillin, cis-whiskey lactone, furfural, trans-isoeugenol, cis-isoeugenol accordance (French or...