GRUP DE RECERCA AROMES I FACTORS DE QUALITAT DE BEGUDES I ALIMENTS

Universitat de Barcelona (Barcelona)

Directora: Susana Buxaderas / Elvira López Tamames

susanabuxaderas@ub.edu

(+34) 934 02 45 10

Actualització fitxa tècnica del grup: octubre 2017

MEMBRES DEL GRUP INVESTIGADOR

Susana Buxaderas Sánchez, Professor Titular, Universitat de Barcelona
A/e: susanabuxaderas@ub.edu

Elvira López Tamames, Professor Titular, Universitat de Barcelona
A/e: e.lopez.tamames@ub.edu

Montserrat Riu Aumatell, Professor Agregat, Universitat de Barcelona
A/e: montseriu@ub.edu

Albert Monferrer Ballester, Associat Doctor, Universitat de Barcelona
A/e: monferrer@bdnhome.com

Rosa Abellana Sangrá, Associat Doctor, Universitat de Barcelona
A/e: rabellana@ub.edu

ACTIVITATS I CAPACITATS DEL GRUP DE RECERCA

El grup ha adquirit experiència en el anàlisi químic i sensorial dels aromes en diferents aliments (vins, ginebres, olis, sucs de fruites, aigües, pa). El coneixement de la etiologia dels aromes, així com els factors que els poden modificar, ens permeten dissenyar estratègies de conservació de les característiques organolèpticas (aroma i color) e inclús de potenciació, mitjançant la utilització d’antioxidants naturals tals com glutation, pèptids azufrats, polifenols, etc. Per altre banda es fan estudis a fi de detectar indicadors de qualitat i de autenticitat per desenvolupar sensors d’alerta.

Per altre banda es fan estudis de valorització de subproductes o residus de la indústria alimentària amb la finalitat de reduir la contaminació ambiental, reduir els costes empresarials i millorar la qualitat d’altres aliments, obtenint nous ingredients amb antioxidants i aromes que poden ser encapsulats.

LÍNIES DE RECERCA

Línia: Caracterització d’atributs sensorials i de compostos determinants de la qualitat organolèptica dels aliments.
Investigador principal: Susana Buxaderas Sánchez/ Montserrat Riu Aumatell

Línia: Foodòmica (“fingerprinting” d’aliments): identificació i validació de nous marcadors d’autenticitat i qualitat d’aliments.
Investigador principal:Elvira López Tamames

Línia: Valorització de residus de la indústria alimentària.
Investigador principal: Elvira López Tamames/Montserrat Riu Aumatell

MILLORS PUBLICACIONS DEL GRUP (DARRERS 5 ANYS)

Tudela R, Ribas-Agustí A, Buxaderas S, Riu-Aumatell M, Castellari M, López-Tamames E.
Ultrahigh-Performance Liquid Chromatography (UHPLC)−Tandem Mass Spectrometry (MS/MS) Quantification of Nine Target Indoles in Sparkling Wines.
J Agric Food Chem. 2016; 64 (23): 4772-4776.
PMID: 27148823
Abstract:
An ultrahigh-performance liquid chromatography (UHPLC)-tandem mass spectrometry (MS/MS) method was developed for the simultaneous determination of nine target indoles in sparkling wines. The proposed method requires minimal sample pretreatment, and its performance parameters (accuracy, repeatability, LOD, and matrix effect) indicate that it is suitable for routine analysis. Four indoles were found at detectable levels in commercial Cava samples: 5-methoxytryptophol (5MTL), tryptophan (TRP), tryptophan ethyl ester (TEE), and N-acetylserotonin (NSER). Two of them, NSER and 5MTL, are reported here for the first time in sparkling wines, with values of 0.3-2 and 0.29-29.2 μg/L, respectively. In the same samples, the contents of melatonin (MEL), serotonin (SER), 5-hydroxytryptophan (5-OHTRP), 5-hydroxyindole-3-acetic acid (5OHIA), and 5-methoxy-3-indoleacetic acid (5MIA) were all below the corresponding limits of detection.

Serra-Cayuela A1, Jourdes M, Riu-Aumatell M, Buxaderas S, Teissedre PL, López-Tamames E.
Kinetics of browning, phenolics and 5-HMF in commercial sparkling wines.
J Agric Food Chem, 2014; 62: 1159-1166.
PMID: 24444020
Abstract:
We analyzed the degree of browning (absorbance at 420 nm), the phenolics, and the 5-hydroxymethylfurfural (5-HMF) content in six sparkling wines series kept at three temperatures (4, 16, and 20 °C) for over 2 years. Caffeic acid, trans-coutaric acid, p-coumaric acid, and 5-HMF were the compounds with the greatest correlation with browning and time. 5-HMF was the only compound that evolved linearly at all temperatures. We propose that 5-HMF is a better time-temperature marker than the A₄₂₀ parameter or phenolics, because it shows higher linearity with time at all temperatures, is more sensitive to temperature changes, and has lower variability. The kinetics of 5-HMF was studied showing a zero-order behavior. We propose mathematical models that wineries can use to predict the browning shelf life of their sparkling wines as a function of the storage time and temperature.

Tudela Rebeca; Riu-Aumatell, M; Castellari, M; Buxaderas S and López-Tamames E.
Changes in RNA Catabolites of Sparkling Wines During the Biological Aging.
J Agric Food Chem, 2013; 61 (25), 6028-6035.
PMID: 23706159
Abstract:
In this study the catabolites derived from RNA degradation were assessed in Cava sparkling wines as a consequence of lees autolysis. For this purpose, the changes in the content of adenosine, guanosine, inosine, uridine, hypoxanthine, xanthine, and uric acid were determined by UHPLC-MS/MS, in sparkling wines produced on industrial scale, and aged for 4 years. Uridine is the main nucleoside, and its content increases whenever lees cells are present (sur lie aging). Purines seem to have a fermentative origin, with xanthine the most abundant one. When RNA catabolite amounts in sparkling wines aged with or without lees are compared over time, it can be concluded that lees and their cell degradation play an important role in the evolution of Cava; when lees are removed, RNA catabolite amounts remain unchanged.

Serra-Cayuela, A; Aguilera-Curiel, MA; Riu-Aumatell, M; Buxaderas, S and López-Tamames E.
Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker.
Food Research International, 2013; 53 (1): 226-231.
http://dx.doi:10.1016/j.foodres.2013.04.010

Riu-Aumatell M, Miró P, Serra-Cayuela A, Buxaderas S, López-Tamames E.
Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS.
Food Research International, 2014; 57: 196-202.
http://dx.doi:10.1016/j.foodres.2014.01.016

INSTITUCIONS QUE RECONEIXEN AL GRUP DE RECERCA

Consejo Superior de Investigaciones Científicas (CSIC), Laboratori d’Espectrometria de Masses (Dr. Josep Caixach Gamisans)

Escola Universitària d’Enginyeria Tècnica Industrial de Terrassa (UPC), Grupo Extracció, separació i identificació de components orgànics volàtils (Josep Maria Guadayol).

Università degli Studi di Udine, Tecnologia alimentare ( Dr. Lanfranco Conte)

Departament de Seguretat Alimentària, Institut de Recerca i Tecnologia Agroalimentària (IRTA), Monells (Dr. Massimo Castellari)

Dipartamento Science della Vita, Università Modena-Reggio Emilia (Dra. Francesca Masino)

Institut des Sciences de la Vigne et du Vin, Faculte d’œnologie (Dr. Pierre-Louis Teissedre)