A. Romero
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View article: Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry
Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry Open
The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composit…
View article: Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil
Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil Open
Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key…
View article: Mono- and sesquiterpenoid fingerprinting: A powerful and streamlined solution for pine nut authentication
Mono- and sesquiterpenoid fingerprinting: A powerful and streamlined solution for pine nut authentication Open
This study proposes a novel authentication method for pine nut geographical and botanical origin, using mono- and sesquiterpene fingerprints (extracted ion chromatograms from specific ions) analysed via solid-phase microextraction coupled …
View article: Impact of industrial shelling and blanching on almond kernel integrity and color
Impact of industrial shelling and blanching on almond kernel integrity and color Open
Spanish almond industry expressed concerns over increasing kernel breakage during processing, particularly with the new almond cultivars introduced since 2005. This research aimed to (i) evaluate kernel breakage across different almond cul…
View article: Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity
Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity Open
Kernel breakage is the major economic challenge for the Spanish almond industry. Thus, this study aimed to
\ndetermine the kernel breakage during the shelling operation by (ii) identifying the primary breakage factors, and
\n(ii) evaluatin…
View article: QTL mapping of almond kernel quality traits in the F1 progeny of ‘Marcona’ × ‘Marinada’
QTL mapping of almond kernel quality traits in the F1 progeny of ‘Marcona’ × ‘Marinada’ Open
Almond breeding is increasingly focusing on kernel quality. However, unlike other agronomic traits, the genetic basis of physical and chemical kernel quality traits has been poorly investigated. To address this gap, we conducted a QTL mapp…
View article: Planting System and Cultivar Influence Olive Key-Pests Infestation in an Olive-Growing Vocated Area
Planting System and Cultivar Influence Olive Key-Pests Infestation in an Olive-Growing Vocated Area Open
Traditional and intensive planting systems have paved the way for the phenomenon of intensification, with the super high-density (SHD) system being the most prominent. This system has demonstrated high levels of profitability due to both t…
View article: A Multi-Isotopic Chemometric Approach for Tracing Hazelnut Origins
A Multi-Isotopic Chemometric Approach for Tracing Hazelnut Origins Open
High-value products, such as hazelnuts, are particularly vulnerable to fraud due to their price dependence on geographical origin. Guaranteeing hazelnuts’ authenticity is essential for consumer trust and safety. Stable isotope analysis has…
View article: Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil
Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil Open
Protected denomination of origin (PDO) designations require tools to enable differentiation, as each PDO aims to establish its own distinct and exclusive identity. This necessity becomes particularly challenging in those regions where PDO …
View article: Meeting the challenge of varietal and geographical authentication of hazelnuts through lipid metabolite fingerprinting
Meeting the challenge of varietal and geographical authentication of hazelnuts through lipid metabolite fingerprinting Open
Hazelnuts are high-quality products with significant economic importance in many European countries. Their market price depends on their qualitative characteristics, which are driven by cultivar and geographical origin, making hazelnuts su…
View article: Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety
Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety Open
The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The ‘Arbequina’ variety has extractability problems, which is a challenge for master millers anywhe…
View article: Effects of Agronomical Practices on Crop Quality and Sensory Profile
Effects of Agronomical Practices on Crop Quality and Sensory Profile Open
In 2015, the 2030 Agenda for Sustainable Development adopted 17 Sustainable Development Goals (SDGs), with the aim of “peace and prosperity for people and the planet” FAO [...]
View article: Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil
Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil Open
With the proposal of replacing toxic solvents with non-toxic solvents in the concept of green chemistry, the development and utilization of new green extraction techniques have become a research hotspot. Phenolic compounds in edible oils h…
View article: Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils Open
Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, and other nutrients that are becomin…
View article: Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil Open
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this …
View article: Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil Open
The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deal…
View article: Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil Open
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality …
View article: Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils Open
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlo…
View article: Influence of Regulated Deficit Irrigation on Arbequina’s Crop Yield and EVOOs Quality and Sensory Profile
Influence of Regulated Deficit Irrigation on Arbequina’s Crop Yield and EVOOs Quality and Sensory Profile Open
Regulated deficit irrigation in super-high-density (SHD) olive orchards is a well-known strategy to save water and control plant vigor, without decreasing fruit or oil yield. As there is controversial information about its influence on vir…
View article: Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions Open
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive varie…
View article: Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality
Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality Open
Almond, one of the most characteristic crops in the agricultural landscape of Mallorca Island, cultivated mainly under rainfed conditions and from native cultivars, represents an important source of income for the Island. Nowadays, modern …
View article: Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage Open
During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low tem…