کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598869 | 1492141 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Volatile aroma compounds were investigated along the production of May Bryndza cheese, a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction was used to isolate the volatile fractions, which were subsequently analysed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Twenty-seven key odorants were found and described in the intermediate product, ewes' curd ripened for 0, 1, 2, 4, and 8Â days, or in the final product. A major overall increase in the number of aroma-active volatile compounds and in their odour intensity or concentration took place during the first day of ripening of the ewes' curd, and the odour gradually culminated at the end of ripening. During the final technological step of Bryndza cheese production, when the ewes' curd ripened for 10Â days is decrusted, pressed and milled with NaCl solution, 8 aroma-active volatile compounds disappeared.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 301-306
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 301-306
نویسندگان
Jana Sádecká, Emil Kolek, Domenico Pangallo, LubomÃr ValÃk, TomáÅ¡ Kuchta,