Carmen Barba

Carmen Barba

session, year:
2014 1st

Former fellow

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

Country of origin:

United States of America

Country of destination:


Last available contact



Download Curriculum Vitae

Mobility project

Sensory-guided multidimensional chromatography to identify key aroma compounds and their impact on flavor perception, develop methods for maintaining sweetness in beverages without adding sugar

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

I have 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, I 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 my postdoctoral period at the Public University of Navarre, Spain, in 2012 and the University of Minnesota, USA, in 2013, I have adapted my 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 and Individual Fellowship Marie-Curie aimed at improving my skills in flavor perception. My 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. Currently, I have a teacher position at the Public University of Navarre (Food Technology Department) where I combine teaching and research within subjects connected with the development and application of analytical chemistry techniques to study food flavor chemistry.


Selected publications

Carmen Barba, Noelle Beno, Elisabeth Guichard, Thierry Thomas-Danguin, 2018. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/ olfactometry-associated taste (GC/O-AT). Food Chemistry. Doi: 10.1016/j.foodchem.2018.02.152. In press.

Carmen Barba, Thierry Thomas-Danguin, Elisabeth Guichard, 2016. Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice. LWT - Food Science and Technology. 85, pp. 334-344.

Carmen Barba, Guillermo Santa-Maria, 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, 752-756.

Carmen Barba, Marta M. Calvo, Marta Herraiz, Guillermo Santa-Maria 2009. Detection of Radiolytic Hydrocarbons by Supercritical Fluid Extraction and Gas Chromatographic- Mass Spectrometric Analysis of Irradiated Cheese. Food Chemistry, 114, 1517-1522.

Carmen Barba, Daniel Carmona, et al., 2006. Conformational preferences of methacrolein in Diels-Alder and 1,3-dipolar cycloaddition reactions. J. Org. Chem. 71, 9831- 9840.


Aroma, Taste, Chemical Analysis, Sensory Perception, Fruit juice, Soda drink