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Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-11-01 , DOI: 10.1016/j.idairyj.2020.104806
Michelle M. Carvalho , Elenilson G. Alves Filho , Lorena Mara A. Silva , Fátima Itana C.C. Martins , André L. Matioli , Eugênio E. Oliveira , Tigressa Helena S. Rodrigues , Célia L.L. Fortes Ferreira , Norma Machado da Silva , Guilherme J. Zocolo , Juliano De Dea Lindner

Abstract Cheese ripening in the presence of mites is a common practice in some European countries. In Brazil, this practice is incipient and it is still unknown whether the mite diversity and mite-mediated processes in the production of Brazilian cheeses are important for product differentiation. Here, we conducted chemometric evaluations of the volatile organic compounds (VOCs) and metabolites in two types of Brazilian cheeses (Minas and Colonial) ripened in the presence and absence of mites, using gas chromatography–mass spectrometry and nuclear magnetic resonance spectroscopy. The presence of mites during cheese ripening influenced the development of fruity VOCs on the surface (rind) of both the cheeses. However, a few influences of mite were observed in the core of cheeses. The mite presence induced the production of metabolites and VOCs that conferred sensory identity to the cheeses.

中文翻译:

螨类成熟奶酪代谢物和挥发物的化学计量学评价

摘要 在存在螨虫的情况下使奶酪成熟是一些欧洲国家的常见做法。在巴西,这种做法尚处于起步阶段,目前尚不清楚巴西奶酪生产中的螨类多样性和螨类介导的过程是否对产品差异化很重要。在这里,我们使用气相色谱-质谱法和核磁共振光谱法对在存在和不存在螨虫的情况下成熟的两种巴西奶酪(米纳斯奶酪和殖民地奶酪)中的挥发性有机化合物 (VOC) 和代谢物进行了化学计量学评估。奶酪成熟过程中螨虫的存在影响了两种奶酪表面(外皮)上果味 VOC 的形成。然而,在奶酪的核心中观察到了一些螨虫的影响。
更新日期:2020-11-01
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