Carmen Barba

Carmen Barba

AgreenSkills session, year: 1st session, 2014

Receiving laboratory: CSGA Centre for Taste, Food and Nutrition Sciences Dijon, France

Country of origin : USA




Mobility project

Sensory guided‐multidimensional gas chromatography: impact of aroma on flavor perception in fruit juices and soft drinks

The objective of the project is to identify aroma compounds responsible for the sensory properties of fruit juices and soft drinks and analyze how they may affect the perception of sweet taste. Close attention will be paid to the interaction between aromas and the chirality of identified compounds in order to study structure-aroma relationships. The ultimate goal of the project is to manipulate aroma sweet perception in an attempt to reduce sugar consumption.

Biography & research interests

Carmen Barba obtained a B.Sc. in Chemistry from University of Zaragoza, Spain, in 2005. After doing postgraduate studies at Institute of Homogeneous Catalysis – University of Zaragoza (IUCH-UZ) for one year, she went to Madrid to obtain her M.S. and PhD at Institute of Science and Technology of Food and Nutrition in the Spanish National Research Council (ICTAN-CSIC) on the use of multidimensional chromatographic techniques to achieve, at both analytical and preparative scales, enantiomeric resolutions of chiral compounds in complex food samples. During her post-doctoral period at the Public University of Navarre, Spain, in 2012 and the University of Minnesota, USA, in 2013, she adapted her background and acquired new knowledge in the area of food and analytical chemistry, specifically on aroma encapsulation and bitter taste perception. Fellowships supported by AgreenSkills (PCOFUND-GA-2010-267196) and Marie Curie (H2020-MSCA-IF-2014) aims at improving her skills in flavor perception. At present, her research interest is focused on two areas: (i) the development and application of novel analytical methods to extract, separate and identify volatiles compounds in food and beverages and, (ii) the physico-chemical contribution of chiral flavors compounds to the perception.

Selected publications

Rosa Martinez; Marta Herraiz; Guillermo Santa-María; Carmen Barba (2014) “On-line coupled reversed phase liquid chromatography and gas chromatography: a new sealing design for the TOTAD interface” Talanta. 120, pp. 23 – 29.

Carmen Barba; Marta Herraiz; Guillermo Santa-María; Rosa María Martínez (2013) “Direct enantiomeric analysis of Mentha essential oils” Food Chemistry. 141, pp. 542 – 547.

Carmen Barba; Rosa María Martínez; Marta M. Calvo; Guillermo Santa-María; Marta Herraiz (2012) “Chiral analysis by on-line Reversed-Phase liquid Chromatography-Gas Chromatography Analysis of Essential Oils” Chirality. 24 – 5, pp. 420 – 426.

Carmen Barba; Guillermo Santa-María; Gema Flores; Marta Herraiz; Marta M. Calvo (2010) “Enantiomeric Analysis of Chiral Compounds in Irradiated Foods Using Multidimensional Gas Chromatography” Journal of Agricultural and Food Chemistry. 58, pp. 752 – 756.

Carmen Barba; Marta M. Calvo; Marta Herraiz; Guillermo Santa-María (2009) “Detection of Radiolytic Hydrocarbons by Supercritical Fluid Extraction and Gas Chromatographic-Mass Spectrometric Analysis of Irradiated Cheese” Food Chemistry. 114, pp. 1517 – 1522.

Carmen Barba; Daniel Carmona; José Ignacio García; María Pilar Lamata; José Antonio Mayoral; Luis Salvatella; Fernando Viguri (2006) “Conformational preferences of methacrolein in Diels-Alder and 1,3-dipolar cycloaddition reactions” The Journal of Organic Chemistry. 71, pp. 9831 – 9840.