Dr. Diego L. García-González, M.S., Ph.D.

Diego L. Garc?a-Gonz?lez

Diego L. García-González, graduated in Pharmacy at the University of Sevilla (Spain), obtained his PhD degree in 2006. He has been affiliated to Instituto de la Grasa (CSIC) since 2006, and he did his postdoctoral training at McGill University (Montreal, Canada). His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes.

Selected Publications

Book chapters:

  • García-González, D.L., Aparicio R. A comprehensive study of sensor responses to fat food aroma: The particular case of virgin olive oil. In: “Intelligent Systems: Techniques and Applications” pp. 21-52 (Edited by E. Hines, M. Leeson, M. Martínez-Ramón, M. Pardo, E. Llobet, D. Iliescu, and J. Yang, Shaker Publishing, The Netherlands) (2008).
  • García-González, D.L., Aparicio-Ruiz, R., Aparicio R. Olive oil. In: “Gourmet and Health-Promoting Specialty Oils” pp. 33-72 (Edited by R.A. Moreaou and A. Kamal-Eldin, AOCS press, USA) (2008).
  • Aparicio, R., Aparicio-Ruiz, R., García-Gonzále D.L. Rapid methods for testing of oil authenticity: the case of olive oilRapid Methods for Food and Feed Quality Determination” pp. 163-188 (Edited by A. van Amerongen, D. Barug and M. Lauwaars, Wageningen Academic Publishers, The Netherlands) (2007).
  • Aparicio, R., Aparicio-Ruiz, R. Morales, M.T., García-González, D.L. Detection of defects in virgin olive oil by the electronic nose. In: “Flavour and Fragrance Chemistry” pp. 151-161 (Edited by V. Lanzotti and O. Taglialatela-Scafati, Kluwer Academic Publisher, The Netherlands) (2000).

Refereed papers:

  • García-González, D.L., Romero, N., Aparicio R. Comparative study of olive oil quality from single varieties cultivated in Chile and Spain. J. Agric. Food Chem., 58, 12899–12905 (2010).
  • García-González, D.L., Aparicio, R. Research in olive oil: Challenges for near future. J. Agric. Food Chem., 58, 12569-12577 (2010).
  • García-González, D.L., Aparicio R. Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma application to virgin olive oil. Food Chem., 120, 572-579 (2010).
  • Tena, N., Aparicio, R., García-González, D.L. Thermal deterioration of virgin olive oil controlled by ATR-FTIR analysis of trans content. J. Agric. Food Chem., 57, 9997-10003 (2009).
  • García-González, D.L., Morales, M.T., Luna, G., Aparicio, R. Stepwise geographical traceability of virgin olive oils by chemical traits modeled on ANN. Eur. J. Lipid Sci. Technol., 111, 1003-1013 (2009).
  • García-González, D.L., van de Voort, F.R. A novel wire mesh “Cell” for studying lipid oxidative processes by FTIR spectroscopy. Appl. Spectrosc., 63, 518-527, (2009).
  • Li, Y., García-González, D.L., Yu, X., van de Voort, F.R. Determination of free fatty acids in edible oils using a variable filter array (VFA) IR spectrometer. JAOCS, 85, 599-604 (2008).
  • García-González, D.L., Viera, M., Tena, N., Aparicio, R. Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil. Grasas Aceites, 58, 344-350 (2007).
  • Tena, N., Lazzez, A., Aparicio-Ruiz, R., García-González, D.L. Volatile compounds characterizing Tunisian olive oil in relation to cultivars and stages of ripeness. J. Agric. Food Chem., 55, 7852-7855, (2007).
  • García-González, D.L., Tena, N., Aparicio, R. Characterization of olive paste volatiles to predict virgin olive sensory quality. Eur. J. Lipid Sci. Technol., 109, 663-672 (2007).
  • Sayago, A., García-González, D.L., Morales, M.T., Aparicio, R. Detection of the presence of hazelnut oil in refined olive oil by fluorescence spectroscopy. J. Agric. Food Chem., 55, 2068-2071 (2007).
  • García-González, D.L., Barié, N., Rapp, M., Aparicio, R. A fuzzy filter to study the selectivity and sensitivity of a SPME enhanced SAW sensor system characterizing virgin olive oil aroma. Sens. Actuators B, 116, 49-54 (2006).
  • Salas, J.J., Sánchez-Peña, C., García-González, D.L., Aparicio, R. Impact of the suppression of lipoxygenase and hydroperoxyde lyase on the quality of the green odor in green leavesJ. Agric. Food Chem., 53, 1648-1655 (2005).

Instituto de la Grasa (CSIC), Avda Padre Garcia Tejero 4, 41012 Seville, Spain

e-mail: dluisg@cica.es