Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2005 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10216/10803 |
Resumo: | The experimental work of this thesis is divided in two parts. The first, evaluates the influence of temperature and storage time in the composition of biogenic amines in egg yolk, the second studied the influence of egg yolk in the volatile fraction and sensory characteristics of bakery creams. The RP-HPLC/UV method, using dabsil derivatization, optimized for the determination of biogenic amines in egg yolk, was appropriate quantification putrescine, cadaverine, histamine, etilamine, propilamine, etanolamine, tiramine, triptamine, espermine, espermidine, feniletilamine. The effect of temperature and time of storage in the levels of biogenic amines during egg shelf-life was evaluated. Only five of the eleven biogenic amines under study were detected: putrescine, cadaverine, propilamine, etilamine e etanolamine. Storage time during shelf-life presented a significant effect on the levels of the five amines (p<0.01). On the contrary, storage temperature did not presented a significant effect on the levels of the mentioned amines, p>0.01. The significant reduction of biogenic amines during the shelf-life justified the application of a multiple linear regression using stepwise method to estimate the storage time. A headspace solid phase microextraction method coupled to GC/MS was optimized to caracterize the volatile fraction of bakery creams. Volatile profiles of egg bakery creams were compared with the volatile profiles of a bakery cream substitute and with the volatile fraction of commercially available bakery creams collected from bolas de Berlim . A total of 92 volatile compounds were identified in the present study. The groups of detected volatiles were aliphatic and alicyclic hydrocarbons (26), aldehydes (10), ketones (10), aromatic hydrocarbons (20), furans (6), alcohols (12), esters (3) and acids (5). Discriminante analysis of the volatile data was also applied to predict bakery cream origin. The function obtained was able to correctly classify all the samples according to type and origin of bakery cream. Additionally, the sensory descriptive profile of the different types of bakery creams was elaborated. Different sensory descriptive profiles were obtained for bakery creams of different origin. |
id |
RCAP_2c1fd80dde38c4c0407e5f602a47207d |
---|---|
oai_identifier_str |
oai:repositorio-aberto.up.pt:10216/10803 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas BiogénicasÁgua e AlimentosFood and WaterPortoThe experimental work of this thesis is divided in two parts. The first, evaluates the influence of temperature and storage time in the composition of biogenic amines in egg yolk, the second studied the influence of egg yolk in the volatile fraction and sensory characteristics of bakery creams. The RP-HPLC/UV method, using dabsil derivatization, optimized for the determination of biogenic amines in egg yolk, was appropriate quantification putrescine, cadaverine, histamine, etilamine, propilamine, etanolamine, tiramine, triptamine, espermine, espermidine, feniletilamine. The effect of temperature and time of storage in the levels of biogenic amines during egg shelf-life was evaluated. Only five of the eleven biogenic amines under study were detected: putrescine, cadaverine, propilamine, etilamine e etanolamine. Storage time during shelf-life presented a significant effect on the levels of the five amines (p<0.01). On the contrary, storage temperature did not presented a significant effect on the levels of the mentioned amines, p>0.01. The significant reduction of biogenic amines during the shelf-life justified the application of a multiple linear regression using stepwise method to estimate the storage time. A headspace solid phase microextraction method coupled to GC/MS was optimized to caracterize the volatile fraction of bakery creams. Volatile profiles of egg bakery creams were compared with the volatile profiles of a bakery cream substitute and with the volatile fraction of commercially available bakery creams collected from bolas de Berlim . A total of 92 volatile compounds were identified in the present study. The groups of detected volatiles were aliphatic and alicyclic hydrocarbons (26), aldehydes (10), ketones (10), aromatic hydrocarbons (20), furans (6), alcohols (12), esters (3) and acids (5). Discriminante analysis of the volatile data was also applied to predict bakery cream origin. The function obtained was able to correctly classify all the samples according to type and origin of bakery cream. Additionally, the sensory descriptive profile of the different types of bakery creams was elaborated. Different sensory descriptive profiles were obtained for bakery creams of different origin.Faculdade de Farmácia da Universidade do PortoFFUP20052011-02-07T00:00:00Z2011-02-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/mswordapplication/mswordhttp://hdl.handle.net/10216/10803porRamos, Bárbara Filipa Santosinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T15:07:52Zoai:repositorio-aberto.up.pt:10216/10803Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:16:19.555716Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
title |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
spellingShingle |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas Ramos, Bárbara Filipa Santos Água e Alimentos Food and Water Porto |
title_short |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
title_full |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
title_fullStr |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
title_full_unstemmed |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
title_sort |
Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas |
author |
Ramos, Bárbara Filipa Santos |
author_facet |
Ramos, Bárbara Filipa Santos |
author_role |
author |
dc.contributor.author.fl_str_mv |
Ramos, Bárbara Filipa Santos |
dc.subject.por.fl_str_mv |
Água e Alimentos Food and Water Porto |
topic |
Água e Alimentos Food and Water Porto |
description |
The experimental work of this thesis is divided in two parts. The first, evaluates the influence of temperature and storage time in the composition of biogenic amines in egg yolk, the second studied the influence of egg yolk in the volatile fraction and sensory characteristics of bakery creams. The RP-HPLC/UV method, using dabsil derivatization, optimized for the determination of biogenic amines in egg yolk, was appropriate quantification putrescine, cadaverine, histamine, etilamine, propilamine, etanolamine, tiramine, triptamine, espermine, espermidine, feniletilamine. The effect of temperature and time of storage in the levels of biogenic amines during egg shelf-life was evaluated. Only five of the eleven biogenic amines under study were detected: putrescine, cadaverine, propilamine, etilamine e etanolamine. Storage time during shelf-life presented a significant effect on the levels of the five amines (p<0.01). On the contrary, storage temperature did not presented a significant effect on the levels of the mentioned amines, p>0.01. The significant reduction of biogenic amines during the shelf-life justified the application of a multiple linear regression using stepwise method to estimate the storage time. A headspace solid phase microextraction method coupled to GC/MS was optimized to caracterize the volatile fraction of bakery creams. Volatile profiles of egg bakery creams were compared with the volatile profiles of a bakery cream substitute and with the volatile fraction of commercially available bakery creams collected from bolas de Berlim . A total of 92 volatile compounds were identified in the present study. The groups of detected volatiles were aliphatic and alicyclic hydrocarbons (26), aldehydes (10), ketones (10), aromatic hydrocarbons (20), furans (6), alcohols (12), esters (3) and acids (5). Discriminante analysis of the volatile data was also applied to predict bakery cream origin. The function obtained was able to correctly classify all the samples according to type and origin of bakery cream. Additionally, the sensory descriptive profile of the different types of bakery creams was elaborated. Different sensory descriptive profiles were obtained for bakery creams of different origin. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005 2011-02-07T00:00:00Z 2011-02-07 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10216/10803 |
url |
http://hdl.handle.net/10216/10803 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/msword application/msword |
dc.publisher.none.fl_str_mv |
Faculdade de Farmácia da Universidade do Porto FFUP |
publisher.none.fl_str_mv |
Faculdade de Farmácia da Universidade do Porto FFUP |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136083086147584 |