TY  - JOUR
AU  - Zamuz, Sol
AU  - Purrinos, Laura
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Brncić, Mladen
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5369
AB  - Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
PB  - MDPI, BASEL
T2  - Foods
T1  - Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
IS  - 4
VL  - 9
DO  - 10.3390/foods9040427
ER  - 

@article{
author = "Zamuz, Sol and Purrinos, Laura and Tomašević, Igor and Domínguez, Rubén and Brncić, Mladen and Barba, Francisco J. and Lorenzo, José M.",
year = "2020",
abstract = "Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)",
number = "4",
volume = "9",
doi = "10.3390/foods9040427"
}

Zamuz, S., Purrinos, L., Tomašević, I., Domínguez, R., Brncić, M., Barba, F. J.,& Lorenzo, J. M.. (2020). Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods
MDPI, BASEL., 9(4).
https://doi.org/10.3390/foods9040427

Zamuz S, Purrinos L, Tomašević I, Domínguez R, Brncić M, Barba FJ, Lorenzo JM. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods. 2020;9(4).
doi:10.3390/foods9040427 .

Zamuz, Sol, Purrinos, Laura, Tomašević, Igor, Domínguez, Rubén, Brncić, Mladen, Barba, Francisco J., Lorenzo, José M., "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)" in Foods, 9, no. 4 (2020),
https://doi.org/10.3390/foods9040427 . .

TY  - JOUR
AU  - Domínguez, Rubén
AU  - Purrinos, Laura
AU  - Perez-Santaescolastica, Cristina
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Bastianello Campagnol, Paulo Cesar
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5080
AB  - A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
EP  - 1284
IS  - 6
SP  - 1263
VL  - 12
DO  - 10.1007/s12161-019-01491-x
ER  - 

@article{
author = "Domínguez, Rubén and Purrinos, Laura and Perez-Santaescolastica, Cristina and Pateiro, Mirian and Barba, Francisco J. and Tomašević, Igor and Bastianello Campagnol, Paulo Cesar and Lorenzo, José M.",
year = "2019",
abstract = "A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique",
pages = "1284-1263",
number = "6",
volume = "12",
doi = "10.1007/s12161-019-01491-x"
}

Domínguez, R., Purrinos, L., Perez-Santaescolastica, C., Pateiro, M., Barba, F. J., Tomašević, I., Bastianello Campagnol, P. C.,& Lorenzo, J. M.. (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods
Springer, New York., 12(6), 1263-1284.
https://doi.org/10.1007/s12161-019-01491-x

Domínguez R, Purrinos L, Perez-Santaescolastica C, Pateiro M, Barba FJ, Tomašević I, Bastianello Campagnol PC, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods. 2019;12(6):1263-1284.
doi:10.1007/s12161-019-01491-x .

Domínguez, Rubén, Purrinos, Laura, Perez-Santaescolastica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomašević, Igor, Bastianello Campagnol, Paulo Cesar, Lorenzo, José M., "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique" in Food Analytical Methods, 12, no. 6 (2019):1263-1284,
https://doi.org/10.1007/s12161-019-01491-x . .