Study of the volatile profile of high quality vinegars by Stir Bar sorptive extraction

A stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS) method has been used for the characterization of the volatile composition of 26 high quality vinegars of three different protected geographical indications (traditional balsamic vinegar of Modena, balsamic vinegar of Modena, and Sherry vinegar). SBSE technique provided the identification of 113 volatile compounds, which belong to different chemical families (short-chain esters, acids, acetates and alcohols, phenols, lactones and benzenic and furanic compounds). 39 volatile compounds were never previously reported in wine vinegars. This characterization contributed to the differentiation of the 100% of the studied samples on the basis of raw material (two different types of wine, and cooked must), aging type (static and dynamic) and aging time (< 5 years, between 5 and 25 years, and > 25 years). Furanes and terpenes together with acids and alkanes were the most discriminant variables for raw material and aging time, respectively, whereas for aging type, these ones were acetates and esters

TECHNICAL TRAINING COURSES: A TEACHING METHODOLOGY WITH A PRACTICAL POINT OF VIEW

Taking into account the new European Higher Education Area (EHEA), the internationalization and cooperation among different universities is an essential aspect to be developed. The new Agrifood Campus of International Excellence (CeiA3) of Andalusia provides the possibility to researchers and professional workers of the Agrifood sector of improving their training by means of different courses of specialization called \u201cTechnical Training Courses\u201d. A group of professors from the University of C\ue1diz, with the cooperation of a foreign professor from the University of Bologna (Italy) developed one of these courses in the academic year 2011/2012, whose title was \u201cAnalysis of oenological products by means of advanced chromatographic techniques\u201d, and it was focused on graduates and professional of the agricultural sector from any part of Andalusia. The length of the course was 35 hours, a part of it was taught in English. The main teaching objectives of this course were on the one hand, to develop lessons from a very practical point of view, avoiding the typical master class and to establish a close report with students. And on the other hand, to improve the training of researchers and professional workers, offering them the possibility of receiving a course in a different place from them, with the most exhaustive and comprehensive scientific material. The mobility of the students was finally achieved because a high percentage of them were external from the University of C\ue1diz. Moreover, as can be derived from a final questionnaire submitted to students, the obtained opinions of the course were excellent and all the students were very satisfied with both the scientific material provided and the practical teaching methodology. However, only with a low number of students (10), this methodology could be successfully carried out. Finally, during the development of the mentioned course, the different professors involved improved as well several adeptness or competences, that are included in the Grade titles and therefore are evaluated during the academic teaching activity. Examples of these competences can be the following: oral expression, work group, resolution of practical scientific problems or communication in a second languag