Aplicación de la cromatografía de gases-olfatometría en la caracterización del aroma del vinagre de vino, de los pistachos y del aceite de oliva.
In this Doctoral Thesis, the gas chromatography with olfactometry detector (the human nose) has been applied to analyse the volatile aromatic compounds from different foodstuffs: the wine vinegar produced under Protective Denomination of Origen “Vinagre de Jerez”, the roasted pistachios and the oliv...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | España |
| Institución: | Universitat Rovira i virgili (URV) |
| Repositorio: | Repositori Institucional de la Universitat Rovira i Virgili |
| OAI Identifier: | oai:urv.cat:TDX:894 |
| Acceso en línea: | https://hdl.handle.net/20.500.11797/TDX894 http://hdl.handle.net/10803/31908 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/664 - Aliments i nutrició. Enologia. Olis. Greixos 543 - Química analítica 517 - Anàlisi |
| Sumario: | In this Doctoral Thesis, the gas chromatography with olfactometry detector (the human nose) has been applied to analyse the volatile aromatic compounds from different foodstuffs: the wine vinegar produced under Protective Denomination of Origen “Vinagre de Jerez”, the roasted pistachios and the olive oil. The different sample pre-treatment methods employed (the headspace solid-phase microextraction, or HS-SPME, and the direct solvent extraction, or DSE) have provided representative aroma extracts from these products. Furthermore, and thanks to the olfactometric technique used (the Aroma Extract Dilution Analysis or AEDA), the most potent odorants have been identified. Thus, the aroma of all these foodstuffs has been characterized. All the results obtained from the research developed have been published in different international journals. |
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