Dr. Flores received her MS (1992) in Food Science and PhD (1994) in Pharmacy from the Valencia University, Spain. She was a Postdoctoral fellow at Southern Regional Research Center for two years (1995-1996, USDA, ARS, USA) and in 1997 she became a researcher at IATA to participate in an European Project. She was also associate professor at Valencia University and actually teaches at the Master on Food quality and Safety. She has been the Chairwoman of the Nutrition and Health working group of Clitravi (Liason Center for the Meat Processing Industry in the E.U.) (2013-2016). She has published more than 111 articles in international journals (SCI) and 31 book chapters as well as more than 20 publications in technical journals. Her research is focused on the quality and sensory characteristics of meat and meat products. Especially, she conducts research in aroma generation and stability in meat products including the development of new strategies and ingredients to enhance dry-cured flavor. She has participated in research management tasks as Coordinator (2020-21) and Collaborator (2018-20) of the State Research Agency (AEI, Spain) at the CAA area (Agricultural Sciences and Agrifood) in the Coordination, Evaluation and Follow-up Division.
Her research activities have been focused on the study of the mechanisms (chemical, enzymatic and microbiological) of generation and perception of colour, aroma and flavour in meat products. Her initial studies were related to the biochemical components responsible for flavor in dry cured ham and the activity of proteases. After her postdoctoral research stay at SRRC-USDA (USA) where she specialized in aroma characterization she went back to IATA-CSIC to participate in a European project focused on biochemical markers of meat quality. She has worked in the development of high quality sensory and nutritive meat products and in the development of rapid methodologies for monitoring and improving manufacturing processes. Currently, her interest is to improve the sustainability of the meat and fish industry by adapting the sensory properties of new products formulated with alternative proteins through the enhancement of aroma. She is specialist in diverse analytical techniques including extraction procedures from processed animal foods and the analysis of target compounds by gas chromatography coupled to different detectors.
A complete list of publication access https://orcid.org/0000-0002-4228-9899
Flores, Mónica and Piornos, José A. (2021) Fermented Meat Products and the Challenge of Their Plant-Based Alternatives: A Comparative Review on Aroma-Related Aspects. Meat Science, 182, 108636. https://doi.org/10.1016/j.meatsci.2021.108636
Perea-Sanz, Laura, López-Díez, Jose Javier Belloch, Carmela Flores Mónica (2020) Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation. Meat Science 164, 108103. https://doi.org/10.1016/j.meatsci.2020.108103
PEREA-SANZ L, MONTERO R, BELLOCH C, FLORES M (2019) Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage. Meat Science. 147, 100-107. .https://doi.org/10.1016/j.meatsci.2018.08.026
FLORES M, MONCUNILL D, MONTERO R, LOPEZ-DIEZ JJ, BELLOCH C. (2017) Screening of Debaryomyces hansenii strains for flavour production under reduced concentration of nitrifying preservatives used in meat products. J. Agric Food Chem. 65 (19), pp 3900–3909. http://dx.doi.org/10.1021/acs.jafc.7b00971.
FLORES M, CORRAL S., CANO-GARCIA, L., SALVADOR, A., BELLOCH C. (2015) Yeast strains as potential aroma enhancers in dry fermented sausages”. International Journal of Food Microbiology. 212, 16-24. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.02.028.
CORRAL S, SALVADOR A, FLORES M. (2013) Salt reduction in dry cured sausages affects aroma generation. Meat Science 93, 776-785 http://dx.doi.org/10.1016/j.meatsci.2012.11.040
OLIVARES A., NAVARRO JL, FLORES, M. (2011) Effect of fat content on aroma generation throughout the processing of fermented sausages. Meat Science, 87, 264-273.. http://dx.doi.org/10.1016/j.meatsci.2010.10.021
TOLDRÁ, F.; FLORES, M. (1998) The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. CRC Critical Reviews in Food Science and Nutrition 38, 331-352.
- Request number:Nº: 200700358Title:FLORES, M., TOLDRÁ, F., GIANELLI MP., DURA MA. (2007). Composition, process of a dry cured ham aroma and its aplications. National Patent. CSICDate of the request:Saturday, 3 November, 2007
- Request number:Nº 9602524,Title:TOLDRÁ, F., FLORES, M., ARISTOY, MC., FLORES, J. (1996) Method to predict the intensity of taste and flavor defects during manufacturing of cooked and dry cured hams.Date of the request:Sunday, 7 January, 1996