Maria Tufariello

Maria Tufariello
Institute of Sciences of Food Production
Researcher

Nutrheff Thematic
Food processing technology, Sensory and consumer sciences

Research Interest and expertise in the field of nutraceuticals and functional food
Expert in food aroma characterization, through instrumental (GC-MS, GC-O), sensory (Free Choice Profiling, Quantitative Descriptive Analysis), and chemometric approaches, to improve the quality and the traceability of regional products, to evaluate the fermentative performance of yeasts and bacteria by monitoring secondary metabolites (VOCs), to monitor changes in the qualitative and quantitative profiles during ripening, industrial treatments or during fermentation processes.

Keywords: Aroma profile, volatile compounds, GC-MS, sensory analysis, chemometric approach.

Nutraceuticals and foods of interest
Terpenoids, grape by-products, fruits, dairy products

Fields of application
Improvement of organoleptic quality, development of new fermented beverages, enhancement of volatile molecules with nutraceutical action, and development of new strategies to improve the quality and the traceability of regional products.

Facilities and equipments
GC-MS, HPLC-DAD/Fl, Solid-Phase-Micro-Extraction equipment