Repository logo
 
Publication

Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese

2004Journal article Restricted access
Simple item page
dc.contributor.authorTavaria, F. K.
dc.contributor.authorFerreira, A. C. Silva
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-21T14:49:02Z
dc.date.available2011-10-21T14:49:02Z
dc.date.issued2004
dc.description.abstractSerra da Estrela cheese is an artisanal cheese manufactured from raw ewe’s milk coagulated with Cynara cardunculus; it is highly appreciated for its unique flavor and bouquet. This research effort focused on a search for the molecules responsible for those organoleptic characteristics. Eighty cheeses manufactured in 4 dairies located in the Appe´lation d’Origine Protege´e region of Serra da Estrela, Portugal, were thus assayed for volatiles, in an attempt to characterize their odorous profile. Cheeses were analyzed from the time of manufacture up to 180 d of ripening. The volatile fraction was assayed by solid phase microextraction-gas chromatography/ mass spectroscopy, and several compounds belonging to different chemical groups (e.g., fatty acids, esters, carbonyl compounds, pyrazines, and sulfur compounds) were detected in that traditional cheese. Among these, free fatty acids (FFA) were quantitatively the dominant family present. Furthermore, sensory descriptors for the typical aroma of this cheese included acidic, sweaty, and sheepy-like. Acetic, isobutyric, and isovaleric acids increased in concentration during the ripening process up to 90 d, and remained constant thereafter. Preliminary sensory analysis was performed by addition of the major FFA to an unripened cheese matrix; results showed that they could successfully be used as ripening indicators for this cheese. Such key molecules may thus be used to monitor ripening, and hence find the optimal consumption time for this gourmet dairy product. (Key words: solid phase microextraction, dairy foods, gas chromatography-mass spectroscopy, sensory analysis)por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationTAVARIA, F. K. [et al.] - Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese. Journal of Dairy Science. ISSN 0022-0302. 87:12 (2004) 4064-4072por
dc.identifier.doi10.3168/jds.S0022-0302(04)73548-1
dc.identifier.urihttp://hdl.handle.net/10400.14/6698
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Dairy Science Associationpor
dc.subjectSolid phase microextractionpor
dc.subjectDairy foodspor
dc.subjectGas chromatography-mass spectroscopypor
dc.subjectSensory analysispor
dc.titleVolatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheesepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameSilva Ferreira
person.familyNameMalcata
person.givenNameFreni
person.givenNameAntonio Cesar
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione42f563a-5b1e-4586-b302-efabe7ce07da
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Volatile free fatty acids as ripening indicators for Serra da Estrela Cheese.pdf
Size:
1.55 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals