Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS

M Riu-Aumatell, M Castellari, E López-Tamames… - Food Chemistry, 2004 - Elsevier
Here we described a rapid evaluation of volatile profiles of several commercial fruit juices (pear,
apricot and peach) by headspace-solid phase microextraction and gas chromatography/…

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

M Riu-Aumatell, P Miró, A Serra-Cayuela… - Food Research …, 2014 - Elsevier
The volatile profile of low-alcohol and alcohol-free beers was compared with that of
alcoholic ones. Qualitative and quantitative differences were analyzed by headspace solid-phase …

Influence of process parameters on sourdough microbiota, physical properties and sensory profile

A Martín-Garcia, M Riu-Aumatell… - Food Reviews …, 2023 - Taylor & Francis
Sourdough is the result of a fermentation process involving mainly LAB and yeasts. The
present microbiota increase acidification, leavening and flavour. Moreover, consumers demand …

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

J Bosch-Fusté, M Riu-Aumatell, JM Guadayol… - Food Chemistry, 2007 - Elsevier
Simultaneous distillation extraction (SDE) and closed-loop stripping analysis (CLSA) show
great capacity for organic compound extraction. Here we used these techniques to obtain …

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

J Torrens, P Urpí, M Riu-Aumatell, S Vichi… - International journal of …, 2008 - Elsevier
36 semi-industrial fermentations were carried out with 6 different yeast strains in order to
assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and …

Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

M Riu-Aumatell, J Bosch-Fusté, E López-Tamames… - Food chemistry, 2006 - Elsevier
In order to study the evolution of volatile compounds during long ageing times in contact with
lees (more than 2 years), Headspace–solid phase microextraction (HS/SPME) method was …

Assessment of volatile and sensory profiles between base and sparkling wines

J Torrens, M Riu-Aumatell, S Vichi… - Journal of Agricultural …, 2010 - ACS Publications
This paper focuses on the study of the volatile, olfactometric, and sensory composition of
base wines and their corresponding sparkling wines (14−24 months aging) obtained at semi-…

Volatile compounds of red and white wines by headspace-solid-phase microextraction using different fibers

J Torrens, M Riu-Aumatell… - Journal of …, 2004 - academic.oup.com
The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB),
carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of …

HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization

S Vichi, M Riu-Aumatell, M Mora-Pons, JM Guadayol… - Food Chemistry, 2007 - Elsevier
HS-SPME coupled to GC/MS was applied to the analysis of the volatile fraction of Juniperus
communis L. berries, which are the principal ingredient used for gin aromatization. Seventy …

Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry

…, M Castellari, J Bosch-Fusté, M Riu-Aumatell… - Food chemistry, 2013 - Elsevier
The aim of this study was to elucidate the structure of a potential ageing marker for Cava
sparkling wine. In order to clarify the structure of this compound, NMR spectroscopy and …