Percorrer por autor "Ferreira, A.C.Silva"
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- Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheesePublication . Tavaria, Freni K.; Tavares, Tânia G; Ferreira, A.C.Silva; Malcata, F. XavierThe contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese.
- Further insights into the floral character of Touriga Nacional WinesPublication . Pinho, P. Guedes De; Falqué, E.; Castro, M.; Silva, H. Oliveira E; Machado, B.; Ferreira, A.C.SilvaHigher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, “bergamot-like” descriptor is currently employed to rate higher quality TN wines. The aim of thiswork was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contributes the most to the bergamot overall perception, and relate these data with the volatile composition of TN wines. The identification of the most important descriptors was done by sensory analysis. Among 18 descriptors 3were selected: bergamot-like aroma, orange like, and violet. A GCO of a typical TN wine extract allows the identification of 3 related odorant zones ZO1, ZO2, and ZO3 related with bergamot-like aroma. Using AEDA, ZO2 was confirmed to be one of the most important odorant zones. Using AEDA the presence of linalool and linalyl acetate was confirmed. A similarity test was performedwith a non-TN wine added with linalool and linalyl acetate alone or in combinations. The highest similarity value was observed when linalool (SV = 5.9) was added. In fact, results obtained from the analysis of several red wines from different varieties show that terpenols are present in higher amounts in wines coming from TN variety, which proves that these compounds can be the clue to the varietal aroma of TN wines.
- Wine Aroma development : Impact of OxygenPublication . Ferreira, A.C.Silva