Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/101381
Full metadata record
DC FieldValueLanguage
dc.creatorFerreira, Isabel
dc.creatorPinho, Olívia
dc.creatorSampaio, Paulo
dc.date.accessioned2017-05-04T14:15:35Z-
dc.date.available2017-05-04T14:15:35Z-
dc.date.issued2009
dc.identifier.issn0308-8146
dc.identifier.other47284
dc.identifier.urihttp://hdl.handle.net/10216/101381-
dc.description"Castelo Branco" cheese is a Portuguese DOP cheese made from raw ewe's milk coagulated with Cynara cardunculus, ripened for at least 40 days. "Merino da Beira Baixa" pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP "Castelo Branco" cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. Volatile compounds profile was assayed by SPME-GC-MS. A total of 67 volatile compounds were separated and identified. The volatile profiles of the three types of cheeses differed significantly. Descriptive analysis and triangle tests confirmed that these cheeses presented significantly different sensory characteristics. Discriminant analysis showed that specific volatile components seemed to distinguish specific cheeses. <br> <br> Keywords: Cheese; Ovine race; Headspace analysis; Solid-phase microextraction; Volatile profile; Flavour <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4SVKSVW-B&_user=2460038&_coverDate=02%2F15%2F2009&_rdoc=48&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232009%23998879995%23696820%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=53&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=e2b00ceff6a72733fe9d6c4ee5955032"> Texto integral</a> <br> <br>
dc.description.abstract"Castelo Branco" cheese is a Portuguese DOP cheese made from raw ewe's milk coagulated with Cynara cardunculus. ripened for at least 40 days. "Merino da Beira Baixa" pure race is frequently used to produce milk for this cheese, however, exotic races such as Assafand crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP "Castelo Branco" cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. Volatile compounds profile was assayed by SPME-CC-MS. A total of 67 volatile compounds were separated and identified. The volatile profiles of the three types of cheeses differed significantly. Descriptive analysis and triangle tests confirmed that these cheeses presented significantly different sensory characteristics. Discriminant analysis showed that specific volatile components seemed to distinguish specific cheeses.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Outras ciências médicas
dc.titleVolatile fraction of DOP "Castelo Branco" cheese: Influence of breed
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.identifier.doi10.1016/j.foodchem.2008.06.048
dc.identifier.authenticusP-003-N62
dc.subject.fosCiências médicas e da saúde::Outras ciências médicas
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
47284.pdf
  Restricted Access
240.44 kBAdobe PDF    Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.