Research Interests
Volatile release from complex systems
Oil-in water food emulsions
Orthonasal and retro-nasal aroma simulation
Virgin olive oil
Molecular gastronomy
Volatile characterisation of typical food products
Sensory analysis of foods
Food quality
Phenolic compounds
--> New topics:
Cereal grains
Hyperspectral imaging
NIR
Quality
PUBLICATIONS (international peer reviewed journals)
Russo F, Caporaso N, Paduano A and Sacchi R. Volatile compounds in Italian (PDO Cilento), Turkish and Greek dried figs (Ficus carica L.) by SPME-GC/MS. Journal of Food Science, 2014. Submitted
11) Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R. Influence of Olive Oil Phenolic Compounds on Headspace AromaRelease by Interaction with Whey Proteins. Journal of Agricultural and Food Chemistry. 2015. DOI: 10.1021/acs.jafc.5b00148
10) Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R. Olive oil phenolic compounds affect the release of aroma compounds. Food Chemistry. 2015. doi:10.1016/j.foodchem.2015.02.097
9) Sacchi R, Caporaso N, Paduano A, Genovese A. Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece. European Journal of Lipid Science and Technology. 2015. Accepted.
8) Caporaso N, Savarese M, Paduano A, Guidone G, De Marco E and Sacchi R. Extra virgin olive oil from Italian retail market: assessment of nutritional quality. Do natural antioxidants satisfy the EFSA health claims? Journal of Food Composition and Analysis, 2014. http://dx.doi.org/10.1016/j.jfca.2014.12.012
7) Caporaso N, Armento V and Sacchi R. Volatile profile of Conciato Romano cheese, a traditional Italian goat cheese, during ripening, 2014. http://dx.doi.org/10.1002/ejlt.201400153
6) Caporaso N, Panariello V and Sacchi R. The “true” Neapolitan pizza: assessing the influence of extra virgin olive oil on pizza volatile compounds and lipid oxidation. Journal of Culinary Science & Food Technology, 2014. http://dx.doi.org/10.1080/15428052.2014.952476
5) Russo F, Caporaso N, Paduano A and Sacchi R. Phenolic compounds in fresh and dried figs from Cilento (Italy), by considering breba crop and full crop, in comparison to Turkish and Greek dried figs. Journal of Food Science, 2014. http://dx.doi.org/10.1111/1750-3841.12505
4) Genovese A, Caporaso N, Civitella A and Sacchi R. Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator. Food Research International, 2014. http://dx.doi.org/10.1016/j.foodres.2014.02.034
3) Caporaso N, Genovese A, Canela MD, Civitella A and Sacchi R. Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews. Food Research International, 2014. http://dx.doi.org/10.1016/j.foodres.2014.01.020
2) Paduano A, Caporaso N, Santini A and Sacchi R. Microwave and ultrasound-assisted extraction of capsaicinoids from chili pepper (Capsicum annum L.) in flavored olive oil. Journal of Food Research, 2014. http://dx.doi.org/10.5539/jfr.v3n4p51
1) Caporaso N, Paduano A, Nicoletti G and Sacchi R. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). European Journal of Lipid Science and Technology, 2013. http://dx.doi.org/10.1002/ejlt.201300158
Publications (others)
3) Savarese M, Caporaso N, Parisini C, Paduano A, De Marco E and Sacchi R. Application of an Electronic Nose for the evaluation of rancidity and shelf life in virgin olive oil. Proceedings of the second international interdisciplinary conference, September 2-6 2013, pp. 361-366.
2) Savarese M, Caporaso N, De Marco E and Sacchi R. Extra virgin olive oil overall quality assessment during prolonged storage in PET containers. Proceedings of the Global Virtual Conference GV-CONF 2013, 8-12 Abril 2013, pp. 674-679.
1) Paduano A, Caporaso N, Armento V, Savarese M and Sacchi R. Sensory characterization of'Conciato Romano" cheese and its evolution during ripening. IV Convegno nazionale SocietàItaliana di Scienze Sensoriali (SISS). Trieste, 22-23 November 2012.
Posters in scientific conferences:
9) Caporaso N, Genovese A, De Luca L, Paduano A, Sacchi R. Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions. Trends in Food Flavour conference. Nottingham (UK), 16-17 April 2015.
8) Caporaso N, Genovese A, Paduano A, Sacchi R. Effect of industrial filtration of extra virgin olive oil cv. Ravece on volatile compounds. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
7) Caporaso N, Geovese A, Sacchi R. Stability of functional O/W emulsions by adding biophenols from olive oil wastewater. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
6) Genovese A, Leone T, Paduano A, Ambrosino ML, Caporaso N, Sacchi R. Aromatic series as a fingerprint for Italian extra virgin olive oil. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
5) Paduano A, Lisi M, Mandarello D, Ambrosino ML, Savarese M, Caporaso N, Sacchi R. Phenolic profile of Pisciottana and Itrana olives processed “al naturale”. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
4) Sacchi R, Ambrosino ML, Paduano A, Grasso F, Caporaso N, Genovese A. Tipicality and flavours of extra virgin olive oil: recent developments and future horizons. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
3) Canela MD, Caporaso N, Genovese A, Sacchi R, Fogliano V. Spent coffee as a functional ingredient: development of cookies with high antioxidant properties. Second International Congress on Cocoa Coffee and Tea (CoCoTea 2013), Naples, 09-11 October 2013.
2) Caporaso N, Genovese A, Canela MD, Civitella A, Sacchi R. Caffé alla napoletana: Neapolitan coffee brew analysis in comparison to different brewing procedures. Second International Congress on Cocoa Coffee and Tea (CoCoTea 2013), Naples, 09-11 October 2013.
1) Caporaso N. Virgin Olive Oil and its interactions during cooking. XVII Workshop on Developments in the Italian PhD Research On Food Science, Technology and Biotechnology, Cesena, 19-21 September 2012.
Diffusion of scientific knowledge to the general public
Caporaso, N. Incapacità, diffidenza ed egoismo frenano l'olio made in Italy? Analisi sulla situazione dei paesi produttori e sui trend di mercato in relazione alla concorrenza spagnola e ai nuovi Stati importatori emergenti. AgroAlimentareNews, 11.04.2014
Caporaso, N. Cosa c'è in una tazzina di caffè? Uno studio sulle caratteristiche chimiche e composti aromatici nel caffè Arabica in relazione alle diverse tipologie di produzione della bevanda. AgroAlimentareNews, 25.11.2013
Caporaso, N. L'analisi sensoriale per l'olio. OlioOfficina Magazine, 23.10.2013
Caporaso, N. I trucioli di legno nei vini. OlioOfficina Magazine, 10.10.2013
...
Participation to congresses:
- Third national conference on olive and olive oil, Bari, 2014
- Second International Conference on Coffee, Cocoa and Tea, CoCoTea, Naples, 2013
- ChimALSI (Food Chemistry), Ischia, 2012
- XVII Workshop on Developments in the Italian PhD Research On Food Science, Technology and Biotechnology, Cesena, 2012
- IV Congress SISS (Italian Society for Sensory Analysis), Trieste, 2012
- Milk today: the food of the Third Millennium, Portici (Naples), 2012
- III International congress on Mediterranean diet and Cancer, Mercogliano (AV), 2011
- First national congress on olive and olive oil, Portici (Naples), 2009
Member of the following societies:
- Society of Chemical Industry
- Royal Society of Chemistry
- Institute of Food Science and Technology
- Institute of Food Technologists
- International Society for Development & Sustainability
- AEPAS (Asociación Española de análisis sensorial)
- SISS (Società italiana di scienze sensoriali)
- AIS (Associazione Italiana Sommelier)
Volatile release from complex systems
Oil-in water food emulsions
Orthonasal and retro-nasal aroma simulation
Virgin olive oil
Molecular gastronomy
Volatile characterisation of typical food products
Sensory analysis of foods
Food quality
Phenolic compounds
--> New topics:
Cereal grains
Hyperspectral imaging
NIR
Quality
PUBLICATIONS (international peer reviewed journals)
Russo F, Caporaso N, Paduano A and Sacchi R. Volatile compounds in Italian (PDO Cilento), Turkish and Greek dried figs (Ficus carica L.) by SPME-GC/MS. Journal of Food Science, 2014. Submitted
11) Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R. Influence of Olive Oil Phenolic Compounds on Headspace AromaRelease by Interaction with Whey Proteins. Journal of Agricultural and Food Chemistry. 2015. DOI: 10.1021/acs.jafc.5b00148
10) Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R. Olive oil phenolic compounds affect the release of aroma compounds. Food Chemistry. 2015. doi:10.1016/j.foodchem.2015.02.097
9) Sacchi R, Caporaso N, Paduano A, Genovese A. Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece. European Journal of Lipid Science and Technology. 2015. Accepted.
8) Caporaso N, Savarese M, Paduano A, Guidone G, De Marco E and Sacchi R. Extra virgin olive oil from Italian retail market: assessment of nutritional quality. Do natural antioxidants satisfy the EFSA health claims? Journal of Food Composition and Analysis, 2014. http://dx.doi.org/10.1016/j.jfca.2014.12.012
7) Caporaso N, Armento V and Sacchi R. Volatile profile of Conciato Romano cheese, a traditional Italian goat cheese, during ripening, 2014. http://dx.doi.org/10.1002/ejlt.201400153
6) Caporaso N, Panariello V and Sacchi R. The “true” Neapolitan pizza: assessing the influence of extra virgin olive oil on pizza volatile compounds and lipid oxidation. Journal of Culinary Science & Food Technology, 2014. http://dx.doi.org/10.1080/15428052.2014.952476
5) Russo F, Caporaso N, Paduano A and Sacchi R. Phenolic compounds in fresh and dried figs from Cilento (Italy), by considering breba crop and full crop, in comparison to Turkish and Greek dried figs. Journal of Food Science, 2014. http://dx.doi.org/10.1111/1750-3841.12505
4) Genovese A, Caporaso N, Civitella A and Sacchi R. Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator. Food Research International, 2014. http://dx.doi.org/10.1016/j.foodres.2014.02.034
3) Caporaso N, Genovese A, Canela MD, Civitella A and Sacchi R. Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews. Food Research International, 2014. http://dx.doi.org/10.1016/j.foodres.2014.01.020
2) Paduano A, Caporaso N, Santini A and Sacchi R. Microwave and ultrasound-assisted extraction of capsaicinoids from chili pepper (Capsicum annum L.) in flavored olive oil. Journal of Food Research, 2014. http://dx.doi.org/10.5539/jfr.v3n4p51
1) Caporaso N, Paduano A, Nicoletti G and Sacchi R. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum). European Journal of Lipid Science and Technology, 2013. http://dx.doi.org/10.1002/ejlt.201300158
Publications (others)
3) Savarese M, Caporaso N, Parisini C, Paduano A, De Marco E and Sacchi R. Application of an Electronic Nose for the evaluation of rancidity and shelf life in virgin olive oil. Proceedings of the second international interdisciplinary conference, September 2-6 2013, pp. 361-366.
2) Savarese M, Caporaso N, De Marco E and Sacchi R. Extra virgin olive oil overall quality assessment during prolonged storage in PET containers. Proceedings of the Global Virtual Conference GV-CONF 2013, 8-12 Abril 2013, pp. 674-679.
1) Paduano A, Caporaso N, Armento V, Savarese M and Sacchi R. Sensory characterization of'Conciato Romano" cheese and its evolution during ripening. IV Convegno nazionale SocietàItaliana di Scienze Sensoriali (SISS). Trieste, 22-23 November 2012.
Posters in scientific conferences:
9) Caporaso N, Genovese A, De Luca L, Paduano A, Sacchi R. Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions. Trends in Food Flavour conference. Nottingham (UK), 16-17 April 2015.
8) Caporaso N, Genovese A, Paduano A, Sacchi R. Effect of industrial filtration of extra virgin olive oil cv. Ravece on volatile compounds. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
7) Caporaso N, Geovese A, Sacchi R. Stability of functional O/W emulsions by adding biophenols from olive oil wastewater. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
6) Genovese A, Leone T, Paduano A, Ambrosino ML, Caporaso N, Sacchi R. Aromatic series as a fingerprint for Italian extra virgin olive oil. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
5) Paduano A, Lisi M, Mandarello D, Ambrosino ML, Savarese M, Caporaso N, Sacchi R. Phenolic profile of Pisciottana and Itrana olives processed “al naturale”. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
4) Sacchi R, Ambrosino ML, Paduano A, Grasso F, Caporaso N, Genovese A. Tipicality and flavours of extra virgin olive oil: recent developments and future horizons. III Italian National congress on olive and olive oil. Bari, 26-29 November 2014.
3) Canela MD, Caporaso N, Genovese A, Sacchi R, Fogliano V. Spent coffee as a functional ingredient: development of cookies with high antioxidant properties. Second International Congress on Cocoa Coffee and Tea (CoCoTea 2013), Naples, 09-11 October 2013.
2) Caporaso N, Genovese A, Canela MD, Civitella A, Sacchi R. Caffé alla napoletana: Neapolitan coffee brew analysis in comparison to different brewing procedures. Second International Congress on Cocoa Coffee and Tea (CoCoTea 2013), Naples, 09-11 October 2013.
1) Caporaso N. Virgin Olive Oil and its interactions during cooking. XVII Workshop on Developments in the Italian PhD Research On Food Science, Technology and Biotechnology, Cesena, 19-21 September 2012.
Diffusion of scientific knowledge to the general public
Caporaso, N. Incapacità, diffidenza ed egoismo frenano l'olio made in Italy? Analisi sulla situazione dei paesi produttori e sui trend di mercato in relazione alla concorrenza spagnola e ai nuovi Stati importatori emergenti. AgroAlimentareNews, 11.04.2014
Caporaso, N. Cosa c'è in una tazzina di caffè? Uno studio sulle caratteristiche chimiche e composti aromatici nel caffè Arabica in relazione alle diverse tipologie di produzione della bevanda. AgroAlimentareNews, 25.11.2013
Caporaso, N. L'analisi sensoriale per l'olio. OlioOfficina Magazine, 23.10.2013
Caporaso, N. I trucioli di legno nei vini. OlioOfficina Magazine, 10.10.2013
...
Participation to congresses:
- Third national conference on olive and olive oil, Bari, 2014
- Second International Conference on Coffee, Cocoa and Tea, CoCoTea, Naples, 2013
- ChimALSI (Food Chemistry), Ischia, 2012
- XVII Workshop on Developments in the Italian PhD Research On Food Science, Technology and Biotechnology, Cesena, 2012
- IV Congress SISS (Italian Society for Sensory Analysis), Trieste, 2012
- Milk today: the food of the Third Millennium, Portici (Naples), 2012
- III International congress on Mediterranean diet and Cancer, Mercogliano (AV), 2011
- First national congress on olive and olive oil, Portici (Naples), 2009
Member of the following societies:
- Society of Chemical Industry
- Royal Society of Chemistry
- Institute of Food Science and Technology
- Institute of Food Technologists
- International Society for Development & Sustainability
- AEPAS (Asociación Española de análisis sensorial)
- SISS (Società italiana di scienze sensoriali)
- AIS (Associazione Italiana Sommelier)