Carmelo G. Barroso’s research while affiliated with Universidad de Cádiz and other places

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Publications (212)


Figure 2. Evolution of the total content of anthocyanins (expressed as mg L −1 of malvidin-3-g Lucoside), phenolics (expressed as mg L −1 of gallic acid) and tannins (expressed as mg L −1 of catechin) over the fermentation processes under different conditions. a: significant differences due to changes in the fermentation temperature, b: significant differences due to changes in the maceration temperature, c: significant interactions between the maceration temperature and the fermentation temperature based on the ANOVA results (p < 0.05).
Figure 4. Assessment by the tasting panel. Bars accompanied by an asterisk (*) indicate a relevant sensory difference with respect to Ma20F20 wine (p-value < 0.05).
Average acidity, pH level and ethanol content of the wines produced under different winemaking conditions.
Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines
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  • Full-text available

May 2021

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152 Reads

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12 Citations

Foods

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Miguel Palma

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Carmelo G. Barroso

This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.

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Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

October 2020

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304 Reads

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20 Citations

Foods

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[...]

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Carmelo G Barroso

Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape's unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.


Optimization of the maceration with microwaves. Influence of the variables studied.
FCI. Total polyphenolic content (mg GAE/L) of the vinegars macerated with orange and lemon peels. Control: Vinegar without maceration. Different letters indicate significant differences (P < 0.05).
Principal component analysis of the mean values of the samples submitted to maceration with orange peels (A) and lemon peels (B). Control: vinegar without maceration; Trad: traditional maceration; MW: microwaves maceration; Sta US: static ultrasounds maceration; Dyn US X: dynamic ultrasound maceration for X days.
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

October 2020

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70 Reads

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11 Citations

BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry


PCA of volatile compounds: (a) all samples; (b) without control samples. B: boiled; V: vacuum; S: steamed; 5, 10 and 15: cooking time (min); 50 and 70: temperature (°C) for vacuum samples.
Cluster analysis of volatile compounds. B: boiled; V: vacuum; S: steamed; 5, 10 and 15: cooking time (min); 50 and 70: temperature (°C) for vacuum samples.
PCA of sensory properties. B: boiled; V: vacuum; S: steamed; 5, 10 and 15: cooking time (min); 50 and 70: temperature (°C) for vacuum samples.
Cluster analysis of sensory parameters. B: boiled; V: vacuum; S: steamed; 5, 10 and 15: cooking time (min); 50 and 70: temperature (°C) for vacuum samples.
Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

August 2020

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164 Reads

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21 Citations

BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry


Characterization and differentiation of seaweeds on the basis of their volatile composition

August 2020

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71 Reads

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20 Citations

Food Chemistry

Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence.


Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

July 2020

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52 Reads

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18 Citations

Ultrasonics Sonochemistry

In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.


Figure 3. Principal components analysis of the sensory data of PX and Muscat wines from vintages V01, V02 and V03 fermented under the same conditions (E4) and aged for one year in oak barrels. Representation of both, the samples scores and the principal component loadings, onto the plane defined by the first two PCs.
Experimental conditions of the 5 fermentation assays carried out with Muscat must extracted from grapes dried in a climatic chamber in vintage 01.
Aroma descriptors used for sample assessment.
ANOVA of sensory scores of wines for vintage 01 made under different fermentation conditions, as described in the text. Mean values and standard deviations are shown.
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

April 2020

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173 Reads

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10 Citations

Foods

In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.


Concentrations of polyphenols and furanic compounds of the distillates at the end of the accelerated ageing process.
Principal components analysis. Factor loadings of the first two components extracted. CP: compound.
Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method

March 2020

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161 Reads

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17 Citations

Foods

The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice.


Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

March 2020

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60 Reads

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30 Citations

Food Research International

Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows:; sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcohols, aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the “floral”, “greasy” or “citric” categories and the highest value for the “sweet” category, whereas the US macerated vinegars presented the highest and lowest values for the “floral” and the “acid” categories, respectively. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 minutes. According to the results, ultrasound is a technology that could be employed to broaden the range of products manufactured by Sherry vinegar producers.


Volatile compounds studied, retention times, internal standard employed, chemical family and MS fragment employed for the quantification.
Analytical features of the headspace sorptive extraction (HSSE) method for the studied compounds.
Parameters of the linear regression obtained by representing concentration values determined with HSSE against concentration values determined with SBSE: [SBSE] = slope [HSSE] + intercept.
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

February 2020

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642 Reads

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18 Citations

Foods

A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80%–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.


Citations (65)


... Another survey by Chu et al. [10] with 3421 participants, concluded temperature proved to be more aromatic, although with a lower color intensity, while those that had been fermented at room temperature showed a greater color intensity and less aroma. However, different maceration times did not show any effects [23]. It could, therefore, be concluded that prefermentative maceration, in most cases, resulted in a significant increment in the extraction of compounds from the skins. ...

Reference:

Sweet Red Wine Production: Effects of Fermentation Stages and Ultrasound Technology on Wine Characteristics
Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Foods

... Several studies have highlighted the application of microwaves to accelerate the maceration process, thereby reducing maceration time significantly. This supports the opinion that microwaveassisted extraction can increase extraction efficiency, which is very relevant considering the high results achieved from agarwood oil extraction using microwaves and ultrasonic-assisted maceration [15]. ...

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

... Technologically, the process of freezing is employed to desalinate seawater 39 and concentrate food products. 40,41 Furthermore, the freeze concentration of mixtures with NaCl has been used to enhance the analytical signal by several orders of magnitude. 42 Upon cooling, the solutes in the FCS may follow either the kinetic or thermodynamical pathway. ...

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Foods

... After drying, the types of ketone compounds were reduced, and the VFD samples displayed notably elevated concentrations compared to other samples. Sulfur compounds exhibit distinctive algal scents due to their strong odoriferous properties, although these compounds may exist in small amounts and possess extremely low odor thresholds (Sánchez-García et al., 2021;Yao et al., 2022). When subjected to HAD or VFD, there were minimal alterations in the variations and amounts of aldehyde-and sulfur-containing compounds. ...

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

... While VOCs in P. palmata have been widely studied (López-Pérez et al. 2017;Garicano Vilar et al. 2020;Stévant et al. 2020;Vilar et al. 2021;Lafeuille et al. 2022), four of the 19 compounds identified in this study were not previously reported. For example, propanoic acid (30) was identified but not quantified by Mirzayeva et al. (2021) as the content was below the quantification limit, and López-Pérez et al. (2017) reported no existence of 2-methylpropanoic acid (31) in P. palmata. 2-Methylbutanoic acid (34), identified for the first time in this study, has been found in other red algae, such as C. crispus (Pina et al. 2014), while (E)−2-nonen-1-ol (24), also found in U. rigida, has not been previously reported in any algae. ...

Characterization and differentiation of seaweeds on the basis of their volatile composition
  • Citing Article
  • August 2020

Food Chemistry

... Ultrasound enhanced the extraction of oak chips in sherry vinegar using micro-oxygenation. Successive cycles of the operation and stand-by time of ultrasound application have also been studied and proved successful [9,18]. Dosages of oak chips ranging from 3.5 to 7 g/L have been tested on various distillate beverages, showing positive effects on the final product, such as improved color and increased concentrations of phenolic compounds [17]. ...

Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar
  • Citing Article
  • July 2020

Ultrasonics Sonochemistry

... As described in the Introduction section, the production of sweet wines may face challenges such as the high cost of the alcohol added for their fortification or the need for osmotolerant and alcohol tolerant yeasts [11,[13][14][15][16]. Fortification with alcohol may increase the production cost of a sweet wine vertically and may lead to wines being deprived of typical fermentation aromas and with imbalanced acidity (usually low) or sweetness (high) [13]. ...

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

Foods

... The recovered MAGs demonstrated a variety of genetic potential, featuring biomarker genes indicative of the ability to encode various secondary metabolites, particularly terpene. This type of compound can play a crucial role in enhancing the flavor of vinegar [38]. ...

Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels
  • Citing Article
  • March 2020

Food Research International

... Colour parameters are quality indicators in aged alcoholic beverages. The increase in colour intensity (C*), the red spectrum (a*), and the yellow spectrum (b*), as well as the reduction in brightness (L*) and Hue angle (h°), are expected result in beverages distilled spirits aged in contact with wood (Schwarz et al., 2020). All the results obtained from the colour parameters in the experiment with liqueurs (Table 3) showed this behaviour. ...

Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method

Foods

... To the best of our knowledge, no other references have been found that refer to the influence of solvents or salts on static headspace efficiency. However, it is known that the addition of salt was considered as an important variable in the improvement of the volatiles extraction by headspace and stir bar sorptive extraction from some food products: beer [14,15], vinegar [16], and orange juice [17]. ...

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Foods