The role of propionibacteria in the volatile profile of Pategrás cheeses
| Autor: | M. Cristina Perotti, Mario César Candioti, I. Verónica Wolf, G. Hugo Peralta |
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| Rok vydání: | 2016 |
| Předmět: |
Otras Ingenierías y Tecnologías
Fraction (chemistry) INGENIERÍAS Y TECNOLOGÍAS Biochemistry PROPIONIBACTERIA Alimentos y Bebidas chemistry.chemical_compound 0404 agricultural biotechnology Chemical groups PHYSICOCHEMICAL COMPOSITION Food science purl.org/becyt/ford/2.11 [https] PATEGRÁS CHEESE Acetoin VOLATILE PROFILE 0402 animal and dairy science Pilot scale Ripening 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Diacetyl Propanoic acid purl.org/becyt/ford/2 [https] chemistry PategrÁS Cheese Composition (visual arts) Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 1958-5594 1958-5586 |
| DOI: | 10.1007/s13594-016-0289-y |
| Popis: | Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C2to C4), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branched-chain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese. Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina |
| Databáze: | OpenAIRE |
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