Search Results - "Pérez‐Coello, M Soledad"

Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines by Labrador Fernández, Lara, Díaz‐Maroto, M. Consuelo, Pérez Porras, Paula, Bautista‐Ortín, Ana Belén, Alañón, M. Elena, Gómez‐Plaza, Encarna, Pérez‐Coello, M. Soledad

“…BACKGROUND High‐power ultrasound is a novel and non‐thermal technique normally used in red vinification to increase the extraction of phenolic compounds…”
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Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers by Alañón, M Elena, Alarcón, Marina, Díaz‐Maroto, Ignacio J, Pérez‐Coello, M Soledad, Díaz‐Maroto, M Consuelo

“…BACKGROUND Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition,…”
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Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers by Díaz-Maroto, M. Consuelo, Alarcón, Marina, Loarce, Lucía, Díaz-Maroto, Ignacio J., Pérez-Coello, M. Soledad

“…Natural cork remains a favored option for sealing high-quality wine bottles, despite its high cost for wineries. The cork industry faces the challenge of…”
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Comparison of the Volatile Composition of Wild Fennel Samples (Foeniculum vulgare Mill.) from Central Spain by Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, Esteban, Joaquín, Sanz, Jesús

“…Comparison of the volatile composition of fennel (Foeniculum vulgare Mill.) has been carried out using direct thermal desorption (DTD) coupled to gas…”
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Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures by Castro-Vázquez, Lucía, Elena Alañon, M., Gonzalez-Viñas, M. A., Soledad Pérez-Coello, M.

“…A comparative study of the temperature effect on the physicochemical parameters, volatile composition and sensory quality of heather honey stored during 1 year…”
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Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction by Díaz-Maroto, M. Consuelo, Díaz-Maroto Hidalgo, Ignacio Javier, Sánchez-Palomo, Eva, Pérez-Coello, M. Soledad

“…Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus vulgaris L.) were obtained by simultaneous distillation−extraction…”
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New Strategies to Improve Sensorial Quality of White Wines by Wood Contact by Alañón, M., Díaz-Maroto, M., Pérez-Coello, M.

“…Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means…”
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Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.) by Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, González Viñas, M. A, Cabezudo, M. Dolores

“…Spearmint (Mentha spicata L.) was dried using three different drying methods:  oven-drying at 45 °C, air-drying at ambient temperature, and freeze-drying. The…”
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Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.) by Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, Cabezudo, M. Dolores

“…The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and…”
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Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS by SANCHEZPALOMO, E, DIAZMAROTO, M, PEREZCOELLO, M

“…Volatile compounds of grapes are responsible of varietal aroma. At the moment, methods used for analysis of these compounds are solvent-based, time-consuming…”
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Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC-MS and GC-O by Díaz-Maroto, M. Consuelo, Guchu, Emilia, Castro-Vázquez, Lucía, de Torres, Carmen, Pérez-Coello, M. Soledad

“…Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to study aroma-active compounds in extracts of American,…”
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Supercritical carbon dioxide extraction of volatiles from spices: Comparison with simultaneous distillation–extraction by Dı́az-Maroto, M.Consuelo, Pérez-Coello, M.Soledad, Cabezudo, M.Dolores

“…Supercritical fluid extraction (SFE) and simultaneous distillation–extraction (SDE) were used to extract the essential oils from three different spices…”
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Cyclic Polyalcohols: Fingerprints To Identify the Botanical Origin of Natural Woods Used in Wine Aging by Alanon, M. Elena, Diaz-Maroto, M. Consuelo, Diaz-Maroto, Ignacio J, Vila-Lameiro, Pablo, Perez-Coello, Soledad M

“…Cyclic polyalcohol composition of 80 natural wood samples from different botanical species, with the majority of them used in the oenology industry for aging…”
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Fast Screening Method for Volatile Compounds of Oak Wood Used for Aging Wines by Headspace SPME-GC-MS (SIM) by Díaz-Maroto, M. Consuelo, Sánchez-Palomo, Eva, Pérez-Coello, M. Soledad

“…A headspace solid-phase microextraction (HS-SPME) method is proposed for analyzing the main volatile components from a sensory standpoint (furfural, oak…”
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Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraea Liebl. and Quercus robur L.) by Guchu, Emilia, Díaz-Maroto, M. Consuelo, Díaz-Maroto, Ignacio Javier, Vila-Lameiro, Pablo, Pérez-Coello, M. Soledad

“…The influence of the species and geographical origin on the volatile composition of wood samples from 80 Spanish oaks (55 Quercus petraea Liebl. and 25 Quercus…”
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Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines by Muñoz-García, Raquel, Díaz-Maroto, M. Consuelo, Arévalo Villena, María, Pérez-Coello, M. Soledad, Alañón, M. Elena

“…The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines by ultrasounds and microwaves techniques has been…”
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Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying by Diaz-Maroto, M.C, Sanchez Palomo, E, Castro, L, Gonzalez Vinas, M.A, Perez-Coello, M.S

“…The influence of drying on the aroma compounds, from a chemical and sensory standpoint, and on the structural integrity of basil (Ocimum basilicum L) was…”
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Comprehensive research on mango by-products applications in food industry by Oliver-Simancas, Rodrigo, Labrador-Fernández, Lara, Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, Alañón, M. Elena

“…Mango (Mangifera indica) is the world most harvested tropical fruit whose processing generates unavoidable amounts of by-products which are rich in valuable…”
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Volatile Composition and Contribution to the Aroma of Spanish Honeydew Honeys. Identification of a New Chemical Marker by Castro-Vázquez, Lucia, Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad

“…Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas…”
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Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón” by Alarcón, Marina, Pérez-Coello, M. Soledad, Díaz-Maroto, M. Consuelo, Alañón, M. Elena, García-Ruiz, Antonia, Soriano, Almudena

“…The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish…”
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