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dc.contributor.author
Ceruti, Roberto Julio
dc.contributor.author
Zorrilla, Susana
dc.contributor.author
Sihufe, Guillermo Adrian
dc.date.available
2017-09-07T20:54:41Z
dc.date.issued
2016-08
dc.identifier.citation
Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations; Springer; European Food Research and Technology; 242; 8; 8-2016; 1369-1378
dc.identifier.issn
1438-2377
dc.identifier.uri
http://hdl.handle.net/11336/23829
dc.description.abstract
Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses. <span> </span>The more notable variations in the volatilefraction of Reggianito cheeses occurred during the first 2 months of ripeningand were mostly explained by changes observed for the predominant acid fraction.Significant changes in the quantities for some volatile compounds were observedfor the different temperature-time combinations applied, though the balancebetween the different groups of compounds was not considerably affected andsmall changes were observed for total chromatographic area values. In this work,a first description of changes occurring during ripening for the differentvolatile compounds present in traditional Reggianito cheese was provided.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Reggianito Cheese
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Spme-Gc-Ms
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Volatile Compounds
dc.subject
Ripening
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Elevated Temperature
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-04T15:07:43Z
dc.journal.volume
242
dc.journal.number
8
dc.journal.pagination
1369-1378
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.journal.title
European Food Research and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00217-016-2640-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00217-016-2640-1
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