Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6455 |
Resumo: | Cheeses manufactured in certi"ed dairies in the Portuguese region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous micro#ora and volatile compounds during a ripening period of up to 6 mo. Viable counts were obtained for lactococci, lactobacilli, leuconostoc, enterococci, yeasts, Enterobacteriaceae and staphylococci; analyses of volatiles were performed by chromatography after solid-phase micro-extraction. Treatment of all analytical data produced by principal component analysis revealed correlations between the major microbial groups present in cheese and patterns of volatiles generated. End products resulting from the degradation of sugars, free amino acids and glycerides constituted the predominant volatiles of Serra da Estrela cheeses. Among volatile, short-chain carboxylic acids detected were acetic, propionic, iso-butyric and iso-valeric acids; these compounds are known to be breakdown products of Gly, Ala and Ser, of Thr, of Val, and of Ile, respectively, following oxidative deamination. Semi-volatile fatty acids and their corresponding ethyl esters appeared in the cheese, probably as a result of the activity of lipases produced by yeasts and Enterobacteriaceae. These ethyl esters, which are responsible for fruity #avours, were especially pronounced in cheeses manufactured from refrigerated milk. |
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Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripeningVolatilesMicroorganismsDairy productsCheeses manufactured in certi"ed dairies in the Portuguese region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous micro#ora and volatile compounds during a ripening period of up to 6 mo. Viable counts were obtained for lactococci, lactobacilli, leuconostoc, enterococci, yeasts, Enterobacteriaceae and staphylococci; analyses of volatiles were performed by chromatography after solid-phase micro-extraction. Treatment of all analytical data produced by principal component analysis revealed correlations between the major microbial groups present in cheese and patterns of volatiles generated. End products resulting from the degradation of sugars, free amino acids and glycerides constituted the predominant volatiles of Serra da Estrela cheeses. Among volatile, short-chain carboxylic acids detected were acetic, propionic, iso-butyric and iso-valeric acids; these compounds are known to be breakdown products of Gly, Ala and Ser, of Thr, of Val, and of Ile, respectively, following oxidative deamination. Semi-volatile fatty acids and their corresponding ethyl esters appeared in the cheese, probably as a result of the activity of lipases produced by yeasts and Enterobacteriaceae. These ethyl esters, which are responsible for fruity #avours, were especially pronounced in cheeses manufactured from refrigerated milk.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaDahl, StefanTavaria, Freni K.Malcata, F. Xavier2011-10-18T19:08:54Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6455engTAVARIA, Freni K.; MALCATA, F. Xavier - Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal. ISSN 0958-6946. Vol. 10 (2000), p. 255-262info: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:RCAAP2023-07-12T17:10:45Zoai:repositorio.ucp.pt:10400.14/6455Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:57.015134Repositório 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 |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
title |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
spellingShingle |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening Dahl, Stefan Volatiles Microorganisms Dairy products |
title_short |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
title_full |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
title_fullStr |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
title_full_unstemmed |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
title_sort |
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening |
author |
Dahl, Stefan |
author_facet |
Dahl, Stefan Tavaria, Freni K. Malcata, F. Xavier |
author_role |
author |
author2 |
Tavaria, Freni K. Malcata, F. Xavier |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Dahl, Stefan Tavaria, Freni K. Malcata, F. Xavier |
dc.subject.por.fl_str_mv |
Volatiles Microorganisms Dairy products |
topic |
Volatiles Microorganisms Dairy products |
description |
Cheeses manufactured in certi"ed dairies in the Portuguese region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous micro#ora and volatile compounds during a ripening period of up to 6 mo. Viable counts were obtained for lactococci, lactobacilli, leuconostoc, enterococci, yeasts, Enterobacteriaceae and staphylococci; analyses of volatiles were performed by chromatography after solid-phase micro-extraction. Treatment of all analytical data produced by principal component analysis revealed correlations between the major microbial groups present in cheese and patterns of volatiles generated. End products resulting from the degradation of sugars, free amino acids and glycerides constituted the predominant volatiles of Serra da Estrela cheeses. Among volatile, short-chain carboxylic acids detected were acetic, propionic, iso-butyric and iso-valeric acids; these compounds are known to be breakdown products of Gly, Ala and Ser, of Thr, of Val, and of Ile, respectively, following oxidative deamination. Semi-volatile fatty acids and their corresponding ethyl esters appeared in the cheese, probably as a result of the activity of lipases produced by yeasts and Enterobacteriaceae. These ethyl esters, which are responsible for fruity #avours, were especially pronounced in cheeses manufactured from refrigerated milk. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2011-10-18T19:08:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6455 |
url |
http://hdl.handle.net/10400.14/6455 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
TAVARIA, Freni K.; MALCATA, F. Xavier - Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal. ISSN 0958-6946. Vol. 10 (2000), p. 255-262 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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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 |
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