M
María J. Jordán
Researcher at University of Murcia
Publications - 89
Citations - 3732
María J. Jordán is an academic researcher from University of Murcia. The author has contributed to research in topics: Essential oil & Rosmarinic acid. The author has an hindex of 31, co-authored 80 publications receiving 3166 citations. Previous affiliations of María J. Jordán include Agricultural Research Service & United States Department of Agriculture.
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Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils
TL;DR: Results presented here may suggest that the essential oils from T. hyemalis (thymol) followed by T. zygis (thcyol) and T. vulgaris possesses antimicrobial properties, and are a potential source of antimicrobial ingredients for the food industry.
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Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests
TL;DR: Essential oils, distilled from seeds of Coriander sativum and Carum carvii and from leaves of five different varieties of Ocimum basilicum, were fractionated by column chromatography and tested in the laboratory for volatile toxicity against three stored rice pests.
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Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
TL;DR: Analysis of these samples by multidimensional gas chromatography-olfactometry allowed for the identification of >80% of the aroma active components present at level traces in this fruit.
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Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)
TL;DR: A total of 42 components appear to contribute to the aromatic profile in banana, with five new components in commercial banana essence identified as methyl butyrate, and two new components found only in fresh banana fruit paste identified as E-2-hexenal, limonene, and eugenol.
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Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils composition
TL;DR: It is concluded that between FB and FB–FR stages could be the period beyond which the sequence γ-terpinene → p-cymene–→ thymol begins, and the essential oil exhibited the highest amount in alcohols, ketones, and esters at the vegetative stage.