Professor Ramón Aparicio, M.S., Ph.D.

Ramon Aparicio

Ramón Aparicio obtained M.S. and Ph.D. degrees in Physics at the University of Sevilla, Spain. He has been affiliated with the Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC) since 1977. Over the years, his research has focused on food characterization and aroma with particular attention to virgin olive oil and cured hams. He has been responsible of many national and European funded projects and has published more than 100 publications. He is co-chairman of the Division of Olive Oil of the European Federation of Lipid.

Selected Publications

Book chapters:

  • García-González, D.L., Morales, M.T., Aparicio R. Olive and olive oil. In: “Handbook of Flavors from Fruits and Vegetable” pp. 821-848 (Edited by F. Chen, Y.H. Hui and L.M.L. Nollet, John Wiley & Sons, USA) (2010).
  • 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. Martinez-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-González 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).
  • Aparicio, R. Authentication. In: “Handbook on Olive Oil: Analysis and Properties” pp. 491-520 (Edited by J. Harwood and R. Aparicio, Aspen, Wolters Kluwer, USA) (2000).

Refereed papers:

  • 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., 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., Tena, N., Aparicio, R. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds. J. Agric. Food Chem., 58, 8357-8364 (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., García-González, D.L., Aparicio, R. Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy. J. Agric. Food Chem., 57, 10505-10511 (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., Aparicio-Ruiz, R., Aparicio, R. Virgin olive oil - Chemical implications on quality and health. Eur. J. Lipid Sci. Technol., 110, 602-607 (2008).
  • García-González, D.L., Viera-Macías, M., Aparicio-Ruiz, R., Morales, M.T., Aparicio, R. Validation of a method based on triglycerides for the detection of low percentages of hazelnut oil in olive oil by column liquid chromatography. J. AOAC Int., 90, 1346-1353 (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. and Aparicio, R. Detection of the presence of hazelnut oil in refined olive oil by fluorescence spectroscopy. J. Agric. Food Chem., 55, 2068-2071 (2007).
  • Salas, J.J., García-González, D.L., Aparicio, R. Volatile compounds biosynthesis by green leaves from Arabidopsis thaliana hydroperoxide lyase knockout mutant. J. Agric. Food Chem., 54, 8199-8205, (2006).
  • Mariani, C., Bellan, G., Lestini, E., Aparicio R. The detection of the presence of hazelnut oil in olive oil by free and esterified sterols. Eur. Food Res. Technol., 223, 655-661 (2006).
  • 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).

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