کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2435510 | 1107078 | 2008 | 7 صفحه PDF | دانلود رایگان |
Fermented milk varieties and fresh cheeses, which are appreciated by consumers for their sensory quality, have a shelf-life at refrigeration temperatures that usually does not exceed 4–5 weeks (depending on manufacturing and packaging). The aim of the research was to study the composition of the volatiles of artisanal and commercial samples of fermented milk and fresh cheeses during the shelf-life period using an optimised, rapid and repeatable method: solid phase microextraction/gas chromatography coupled with mass spectrometry. More than 60 volatile components were identified in all the samples and confirmed using spectral data, authentic standards and linear regression indices. Analysis of variance and principal component analysis were applied to estimate the significant differences in volatile composition during storage, determination of the decrease in cheese “freshness”, and definition of the possible critical days during shelf-life.
Journal: International Dairy Journal - Volume 18, Issue 8, August 2008, Pages 819–825