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Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

2017Journal article Restricted access
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dc.contributor.authorBezerra, Taliana Kenia Alves
dc.contributor.authorArcanjo, Narciza Mari de Oliveira
dc.contributor.authorAraújo, Ana Rita Ribeiro de
dc.contributor.authorQueiroz, Angela Lima Meneses de
dc.contributor.authorOliveira, Maria Elieidy Gomes de
dc.contributor.authorGomes, Ana Maria Pereira
dc.contributor.authorMadruga, Marta Suely
dc.date.accessioned2018-11-07T18:54:12Z
dc.date.available2018-11-07T18:54:12Z
dc.date.issued2017
dc.description.abstractThe aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L, with Lactobacillus acidophilus; P, with Lactobacillus paracasei; B, with Bifidobacterium lactis; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the goat cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on goat Coalho cheese, since their pleasant aroma can help minimize other undesirable odours.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBezerra, T.K.A., Arcanjo, N.M.D.O., Araújo, A.R.R.D., Queiroz, A.L.M., Oliveira, M.E.G., Gomes, A.M., Madruga, M.S. (2017). Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. LWT - Food Science and Technology, 76, 209-215pt_PT
dc.identifier.doi10.1016/j.lwt.2016.03.041pt_PT
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/26005
dc.identifier.wos000390965700004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectAromapt_PT
dc.subjectCheesept_PT
dc.subjectDairy productspt_PT
dc.subjectGC/MSpt_PT
dc.subjectProbioticspt_PT
dc.titleVolatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteriapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage215
oaire.citation.startPage209
oaire.citation.titleLWT - Food Science and Technology
oaire.citation.volume73
person.familyNameOliveira
person.familyNameGomes
person.givenNameMaria Elieidy
person.givenNameAna Maria
person.identifier162628
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0001-9870-9381
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridA-4280-2018
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication7afb4142-43f6-424e-bb49-027ffce3e1ff
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscoveryc18c2fb1-f3dc-4274-a646-23d456432798

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