A carregar...
Publicação
The Surplus Value of HS-SPME/GC on the Rapid Quality Assessment of Dairy Products, Particularly Cheese, by The Volatile Components Profile
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 509.62 KB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
ABSTRACT: Food aroma is a sensory property produced by the interaction between chemical compounds and sensory receptors and, particularly, cheese aroma consumer perception is one of the foremost criteria for its preference and acceptance. Head-space solid phase microextraction gas chromatography (HS-SPME/GC) is commonly used for qualitative and quantitative analysis of volatile compounds in various food products, in which analytes are adsorbed directly on the stationary phase coated on the outer surface of fuse-silica, eliminates the needs for solvent-extraction and/or sophisticated apparatus, requires much less sample preparation and manipulation time per sample. Bearing all this in mind, the aim of the present study was to determine and to compare cheese aroma profiles, particularly from Azorean Region, influenced by climate, soil composition, seasons, different management, and feed practices, genetic modified cows, and probably different cheese-making technologies using HS-SPME/GC methodology. Significant differences were observed in levels of individual head-space volatiles in different cheese aroma samples.
Descrição
Palavras-chave
Cheese Azores
Contexto Educativo
Citação
Paiva, L., & Baptista, J. (2023). The Surplus Value of HS-SPME/GC on the Rapid Quality Assessment of Dairy Products, Particulary Cheese, by The Volatile Components Profile. “Concepts of Dairy & Veterinary Sciences”, 5(4), 567-570. DOI: 10.32474/CDVS.2023.05.000218
Editora
Lupine Publishers