Search Results - "Morales, M. Lourdes"

Could the aroma of spices produce a cross‐modal enhancement of food saltiness and contribute to reducing salt intake? by Segura‐Borrego, M. Pilar, Ubeda, Cristina, Pastor, Olga, Callejón, Raquel M., Morales, M. Lourdes

“…BACKGROUND As a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi‐sensory integration, aroma plays an…”
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Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars by Ríos-Reina, Rocío, Segura-Borrego, M. Pilar, Morales, M. Lourdes, Callejón, Raquel M.

“…•The aromatic profile of three PDO wine vinegars was studied for the first time.•New impact odorants were identified as markers for each PDO or category.•Pedro…”
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A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction by Ríos-Reina, Rocío, Segura-Borrego, M. Pilar, García-González, Diego L., Morales, M. Lourdes, Callejón, Raquel M.

“…The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected…”
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A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process by Ubeda, Cristina, Callejón, Raquel M., Troncoso, Ana M., Moreno-Rojas, Jose M., Peña, Francisco, Morales, M. Lourdes

“…•Strawberry vinegars retained certain impact odorants from the substrate.•Strawberry cooked must vinegar shown the highest number of impact odorants.•Different…”
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Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils by Ríos‐Reina, Rocio, Camacho, Francisco, Morales, M. Lourdes, Jiménez‐Herrera, Brígida, Callejón, Raquel M.

“…A study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation…”
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Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography by Martín-Gómez, Andrés, Segura-Borrego, M. Pilar, Ríos-Reina, Rocío, Cardador, M. José, Callejón, Raquel M., Morales, M. Lourdes, Rodríguez-Estévez, Vicente, Arce, Lourdes

“…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…”
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Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines by Elcoroaristizabal, Saioa, Callejón, Raquel M., Amigo, Jose M., Ocaña-González, Juan A., Morales, M. Lourdes, Ubeda, Cristina

“…•Browning in sparkling wines was assessed by fluorescence EEM spectroscopy-PARAFAC.•Four component PARAFAC model explained spectral profiles of different…”
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Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach by Callejón, Raquel M, Morales, M. Lourdes, Ferreira, Antonio C. Silva, Troncoso, Ana M

“…The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry…”
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Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties by Ubeda, Cristina, San-Juan, Felipe, Concejero, Belén, Callejón, Raquel M, Troncoso, Ana M, Morales, M. Lourdes, Ferreira, Vicente, Hernández-Orte, Purificación

“…This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa,…”
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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations by Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Morales, M Lourdes, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé

“…In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with LPG1, Lp13, Lpl15, the yeast Y12 and a mixed culture of all them…”
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The smartphone as an economical and reliable tool for monitoring the browning process in sparkling wine by Pérez-Bernal, Juan Luis, Villar-Navarro, Mercedes, Morales, M. Lourdes, Ubeda, Cristina, Callejón, Raquel M.

“…[Display omitted] •Fast colorimetric method is proposed to follow sparkling wine browning process.•The use of smartphone, an emerging technology, is applied…”
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A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars by Ortiz-Romero, Clemente, Ríos-Reina, Rocío, Morales, M. Lourdes, García-González, Diego L., Callejón, Raquel M.

“…Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with “Protected Designation of Origin” (PDO)…”
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Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace by Segura-Borrego, M. Pilar, Ríos-Reina, Rocío, Ubeda, Cristina, Callejón, Raquel M., Morales, M. Lourdes

“…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…”
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Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar by Callejón, Raquel M., Morales, M. Lourdes, Troncoso, Ana M., Silva Ferreira, Antonio C.

“…Two gas chromatography−olfactometry (GC−O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar:…”
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Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity by Ubeda, Cristina, Cortejosa, David, Morales, M. Lourdes, Callejón, Raquel M., Ríos-Reina, Rocío

“…[Display omitted] •A volatile and chemometric approach was proposed to differentiate fortified wines.•This approach exposed the unique attributes of different…”
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Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis by Garrido-Fernández, Antonio, Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé, Morales, M. Lourdes

“…This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast…”
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Vibrotactile Guidance for Wayfinding of Blind Walkers by Flores, German, Kurniawan, Sri, Manduchi, Roberto, Martinson, Eric, Morales, Lourdes M., Sisbot, Emrah Akin

“…We propose a vibrotactile interface in the form of a belt for guiding blind walkers. This interface enables blind walkers to receive haptic directional…”
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Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar by Tesfaye, Wendu, Morales, M. Lourdes, García-Parrilla, M. Carmen, Troncoso, Ana M

“…Changes in the physicochemical composition of wine vinegars produced by submerged culture system and aged in wood were followed. Five Sherry wine vinegars and…”
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Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis by Ríos-Reina, Rocío, Morales, M. Lourdes, García-González, Diego L., Amigo, José M., Callejón, Raquel M.

“…High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and…”
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Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon by Callejón, Raquel M., Ubeda, Cristina, Hidalgo, Claudio, Mas, Albert, Troncoso, Ana M., Morales, M. Lourdes

“…Summary Changes in amino acids and ammonium were monitored during the alcoholic fermentation of strawberry and persimmon purees. Fermentations were carried out…”
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