Browsing by Author "Aparicio Ruiz, Ramón"
Now showing items 1-15 of 15
-
Article
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in ...
-
Article
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
(MDPI, 2022)A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of ...
-
Article
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers ...
-
Article
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
(Elsevier, 2018)The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive ...
-
Final Degree Project
Determinación de compuestos del aceite de oliva virgen relacionados con enfermedades cancerígenas y neurodegenerativas
(2019)El aceite de oliva virgen (AOV) es el zumo extraído del fruto del olivo, uno de los alimentos más populares y recomendados ...
-
Article
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of ...
-
Article
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of ...
-
Article
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020-12)The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take ...
-
Article
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils
(Elsevier, 2021-05)In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis ...
-
Final Degree Project
Pigmentos clorofilicos y carotenoides en AOV: Importancia de la pirofeofitina
(2021)El presente trabajo trata de abordar un tema como es el aceite de oliva virgen y su composición de pigmentos. Estos ...
-
Article
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable ...
-
Final Degree Project
Sistemas de envasado que preservan en el tiempo la composición química y organoléptica de los alimentos
(2021-07)Mediante la elaboración de ésta revisión bibliográfica, se pretende llevar a cabo un estudio de los diferentes métodos ...
-
Article
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality ...
-
Article
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
(CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014)Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ...
-
Article
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile ...