Browsing PUBLICACIONS CIENTÍFIQUES by Author "Quintanilla-Casas, Beatriz"
Now showing items 1-4 of 4
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Chemical markers to distinguish the homoand heterozygous bitter genotype in sweet almond kernels
Vichi, Stefania; Mayer, Morgana N.; León-Cárdenas, Maria G.; Quintanilla-Casas, Beatriz; Tres, Alba; Guardiola, Francesc; Batlle, Ignasi; Romero, Agustí (Foods, 2020-06-05) FructiculturaBitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the ... -
Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance
Quintanilla-Casas, Beatriz; Torres-Cobos, Berta; Guardiola, Francesc; Romero, Agustí; Tres, Alba; Vichi, Stefania (Food Control, 2022-04-26) FructiculturaNowadays, 144 Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) under the EU quality schemes correspond to extra virgin olive oil (EVOO). As endorsed by the EU Food ... -
Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
Quintanilla-Casas, Beatriz; Rinnan, Åsmund; Romero, Agustí; Guardiola, Francesc; Tres, Alba; Vichi, Stefania; Bro, Rasmus (Food Chemistry, 2022-06-29) FructiculturaUnlike other food products, virgin olive oil must undergo an organoleptic assessment that is currently based on a trained human panel, which presents drawbacks that might affect the efficiency and ... -
Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils
Torres-Cobos, Berta; Quintanilla-Casas, Beatriz; Romero, Agustí; Ninot, Antonia; Alonso-Salces, Rosa M.; Gallina-Toschi, Tullia; Bendini, Alessandra; Guardiola, Francesc; Tres, Alba; Vichi, Stefania (Food Control, 2021-04-28) FructiculturaVirgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of ...