Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16119 |
Resumo: | Traditional from the northeastern region of Brazil, “coalho” cheese is widely produced and consumed in the states of Pernambuco, Ceará, Paraíba and Rio Grande do Norte. denominated in this way because was traditionally produced with stomach piece of animals (mocó, preá, goatling and calf), which properly prepared served as rennet. Presents in its sensorial characteristics: semi-hard and elastic consistency; compact and soft texture; yellowish white color; slightly acid odor that remember coagulated mass; thin crust without crack; its not common the bark formation; with absence or presence of small holes. The aroma, more known as smell, is one of the main sensory attributes related to food acceptability. Despite of “coalho”cheese be produced over 150 years in the northeastern region of Brazil, there is not many studies about its volatile profile. Then, the present work had the purpose to study the volatile profile of “coalho” cheese, craft and industrial, during ten ripening days (1; 5 and 10). Ten samples of “coalho” cheese were used, of which five of craft “coalho” cheese and the others of industrial “coalho” cheese. Volatile compounds were extracted using SPME (Solid Phase Micro Extraction) technique and analyzed by gas chromatography coupled to mass spectrometry. 36 volatile compounds were found in craft “coalho” cheese: 7 alcohols, 8 ketones, 9 esters, 6 acids, 2 aldehydes, 3 terpenes and 1 hydrocarbons. In the industrial “coalho” cheese, 32 volatile compounds were identified: 14 alcohols, 7 acids, 6 ketones, 3 aldehydes, 1 ester and 1 terpene. Among the compounds identified, the most relevant were hexanoic acids (OAV 63,32), phenyl acetate (OAV 22,14), butanoic acid (OAV 16,96), nonanal (OAV 15,12) and ethyl octanoate (OAV 9,5).During the maturation period, esters and ketones had an increase in their OAVs for artisanal cheeses, increasing their contribution positively with a pleasant aroma minimizing the effect of unwanted aroma compounds such as hexanoic acid. For industrialized cheeses only 2-nonanone increased considerably during the maturation period, which may lead to a greater perception by the consumer of the unwanted aroma at the end of the maturation period, since there was a considerable increase in the contribution of hexanoic acid, characterized with aromatic notes of "sweat", "fat" and "sour." |
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Santos, Geovane doNarain, NarendraLeite Neta, Maria Terezinha Santos2022-08-18T19:16:31Z2022-08-18T19:16:31Z2018-04-30SANTOS, Geovane dos. Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira. 2018. 91 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018.http://ri.ufs.br/jspui/handle/riufs/16119Traditional from the northeastern region of Brazil, “coalho” cheese is widely produced and consumed in the states of Pernambuco, Ceará, Paraíba and Rio Grande do Norte. denominated in this way because was traditionally produced with stomach piece of animals (mocó, preá, goatling and calf), which properly prepared served as rennet. Presents in its sensorial characteristics: semi-hard and elastic consistency; compact and soft texture; yellowish white color; slightly acid odor that remember coagulated mass; thin crust without crack; its not common the bark formation; with absence or presence of small holes. The aroma, more known as smell, is one of the main sensory attributes related to food acceptability. Despite of “coalho”cheese be produced over 150 years in the northeastern region of Brazil, there is not many studies about its volatile profile. Then, the present work had the purpose to study the volatile profile of “coalho” cheese, craft and industrial, during ten ripening days (1; 5 and 10). Ten samples of “coalho” cheese were used, of which five of craft “coalho” cheese and the others of industrial “coalho” cheese. Volatile compounds were extracted using SPME (Solid Phase Micro Extraction) technique and analyzed by gas chromatography coupled to mass spectrometry. 36 volatile compounds were found in craft “coalho” cheese: 7 alcohols, 8 ketones, 9 esters, 6 acids, 2 aldehydes, 3 terpenes and 1 hydrocarbons. In the industrial “coalho” cheese, 32 volatile compounds were identified: 14 alcohols, 7 acids, 6 ketones, 3 aldehydes, 1 ester and 1 terpene. Among the compounds identified, the most relevant were hexanoic acids (OAV 63,32), phenyl acetate (OAV 22,14), butanoic acid (OAV 16,96), nonanal (OAV 15,12) and ethyl octanoate (OAV 9,5).During the maturation period, esters and ketones had an increase in their OAVs for artisanal cheeses, increasing their contribution positively with a pleasant aroma minimizing the effect of unwanted aroma compounds such as hexanoic acid. For industrialized cheeses only 2-nonanone increased considerably during the maturation period, which may lead to a greater perception by the consumer of the unwanted aroma at the end of the maturation period, since there was a considerable increase in the contribution of hexanoic acid, characterized with aromatic notes of "sweat", "fat" and "sour."Tradicional da região nordeste do Brasil, o queijo de coalho é amplamente produzido e consumido nos estados: Pernambuco, Ceará, Paraíba e Rio Grande do Norte. Denomina-se desta forma, por ter sido tradicionalmente produzido com pedaços de estômago de animais (mocó, preá, cabrito, bezerro), que devidamente preparado servia como coalho. Apresenta em suas características sensoriais: consistência semi-dura e elástica; textura compacta e macia; cor branco amarelado; odor ligeiramente ácido que lembra massa coagulada; crosta fina e sem trinca; não é comum a formação de casca; com ausência ou presença de pequenas olhaduras. O aroma, mais conhecido como cheiro, é um dos principais atributos sensoriais relacionados à aceitabilidade dos alimentos. Apesar de o queijo de coalho ser produzido a mais de 150 anos na região nordeste do Brasil, mesmo assim, ainda não há muitos estudos sobre o seu perfil volátil. Desta forma, o presente trabalho teve como objetivo estudar o perfil volátil de queijo de coalho, artesanal e industrializado, durante o período de dez dias de maturação (1; 5 e 10 dias). Foram utilizadas dez amostras de queijo de coalho, sendo cinco de queijo de coalho artesanal e as outras de queijo de coalho industrial. Os compostos voláteis foram extraídos utilizando a técnica SPME (Solid Phase Micro Extraction) e analisados por cromatografia gasosa acoplada a espectrometria de massas. Foram encontrados 36 compostos voláteis no queijo de coalho artesanal: 7 álcoois, 8 cetonas, 9 ésteres, 6 ácidos, 2 aldeídos, 3 terpenos e 1 hidrocarboneto.Já no queijo de coalho industrial identificou-se a presença de 32 compostos voláteis: 14 álcoois, 7 ácidos, 6 cetonas, 3 aldeídos, 1 éster e 1 terpeno. Dentre os compostos identificados, os mais relevantes foram ácidos hexanoico (OAV 63,32), acetato de fenila (OAV 22,14), ácido butanóico (OAV 16,96), nonanal (OAV 15,12) e octanoato de etila (OAV 9,5). Ao longo do período de maturação ésteres e cetonas tiveram aumento nos OAVs para os queijos artesanais e assim aumentando sua contribuição no aroma de forma positiva com um aroma agradável minimizando o efeito de compostos com aroma indesejado como o ácido hexanóico. Para os queijos industrializados apenas a 2-nonanona teve aumento considerável durante o período de maturação, que pode levar a uma percepção maior pelo consumidor do aroma indesejado ao final do período de maturação, já que houve um aumento considerável na contribuição do ácido hexanóico, caracterizado com notas aromáticas de “suor”, ‘gordo” e “azedo”.Fundação de Apoio a Pesquisa e à Inovação Tecnológica do Estado de Sergipe - FAPITEC/SESão CristóvãoporQueijo de coalhoIndústriasFermentaçãoAnálise cromatográficaQueijo de coalhoQueijo de coalho artesanalQueijo de coalho industrialMaturaçãoCompostos voláteisAromaCoalho cheeseCraftIndustrialRipeningVolatile compoundsCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPerfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleirainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16119/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALGEOVANE_SANTOS.pdfGEOVANE_SANTOS.pdfapplication/pdf6100906https://ri.ufs.br/jspui/bitstream/riufs/16119/2/GEOVANE_SANTOS.pdf5e30a0cf625857309daf79040cb49963MD52TEXTGEOVANE_SANTOS.pdf.txtGEOVANE_SANTOS.pdf.txtExtracted texttext/plain148305https://ri.ufs.br/jspui/bitstream/riufs/16119/3/GEOVANE_SANTOS.pdf.txt29afc8cf29edfa8394d1190e358307b1MD53THUMBNAILGEOVANE_SANTOS.pdf.jpgGEOVANE_SANTOS.pdf.jpgGenerated Thumbnailimage/jpeg1284https://ri.ufs.br/jspui/bitstream/riufs/16119/4/GEOVANE_SANTOS.pdf.jpgb391854d9f6361ced8c397dfe66d2538MD54riufs/161192022-08-18 16:16:31.99oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-18T19:16:31Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
title |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
spellingShingle |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira Santos, Geovane do Queijo de coalho Indústrias Fermentação Análise cromatográfica Queijo de coalho Queijo de coalho artesanal Queijo de coalho industrial Maturação Compostos voláteis Aroma Coalho cheese Craft Industrial Ripening Volatile compounds CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
title_full |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
title_fullStr |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
title_full_unstemmed |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
title_sort |
Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira |
author |
Santos, Geovane do |
author_facet |
Santos, Geovane do |
author_role |
author |
dc.contributor.author.fl_str_mv |
Santos, Geovane do |
dc.contributor.advisor1.fl_str_mv |
Narain, Narendra |
dc.contributor.advisor-co1.fl_str_mv |
Leite Neta, Maria Terezinha Santos |
contributor_str_mv |
Narain, Narendra Leite Neta, Maria Terezinha Santos |
dc.subject.por.fl_str_mv |
Queijo de coalho Indústrias Fermentação Análise cromatográfica Queijo de coalho Queijo de coalho artesanal Queijo de coalho industrial Maturação Compostos voláteis Aroma |
topic |
Queijo de coalho Indústrias Fermentação Análise cromatográfica Queijo de coalho Queijo de coalho artesanal Queijo de coalho industrial Maturação Compostos voláteis Aroma Coalho cheese Craft Industrial Ripening Volatile compounds CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Coalho cheese Craft Industrial Ripening Volatile compounds |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Traditional from the northeastern region of Brazil, “coalho” cheese is widely produced and consumed in the states of Pernambuco, Ceará, Paraíba and Rio Grande do Norte. denominated in this way because was traditionally produced with stomach piece of animals (mocó, preá, goatling and calf), which properly prepared served as rennet. Presents in its sensorial characteristics: semi-hard and elastic consistency; compact and soft texture; yellowish white color; slightly acid odor that remember coagulated mass; thin crust without crack; its not common the bark formation; with absence or presence of small holes. The aroma, more known as smell, is one of the main sensory attributes related to food acceptability. Despite of “coalho”cheese be produced over 150 years in the northeastern region of Brazil, there is not many studies about its volatile profile. Then, the present work had the purpose to study the volatile profile of “coalho” cheese, craft and industrial, during ten ripening days (1; 5 and 10). Ten samples of “coalho” cheese were used, of which five of craft “coalho” cheese and the others of industrial “coalho” cheese. Volatile compounds were extracted using SPME (Solid Phase Micro Extraction) technique and analyzed by gas chromatography coupled to mass spectrometry. 36 volatile compounds were found in craft “coalho” cheese: 7 alcohols, 8 ketones, 9 esters, 6 acids, 2 aldehydes, 3 terpenes and 1 hydrocarbons. In the industrial “coalho” cheese, 32 volatile compounds were identified: 14 alcohols, 7 acids, 6 ketones, 3 aldehydes, 1 ester and 1 terpene. Among the compounds identified, the most relevant were hexanoic acids (OAV 63,32), phenyl acetate (OAV 22,14), butanoic acid (OAV 16,96), nonanal (OAV 15,12) and ethyl octanoate (OAV 9,5).During the maturation period, esters and ketones had an increase in their OAVs for artisanal cheeses, increasing their contribution positively with a pleasant aroma minimizing the effect of unwanted aroma compounds such as hexanoic acid. For industrialized cheeses only 2-nonanone increased considerably during the maturation period, which may lead to a greater perception by the consumer of the unwanted aroma at the end of the maturation period, since there was a considerable increase in the contribution of hexanoic acid, characterized with aromatic notes of "sweat", "fat" and "sour." |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-04-30 |
dc.date.accessioned.fl_str_mv |
2022-08-18T19:16:31Z |
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2022-08-18T19:16:31Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Geovane dos. Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira. 2018. 91 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16119 |
identifier_str_mv |
SANTOS, Geovane dos. Perfil volátil do queijo de coalho artesanal e industrializado durante vida de prateleira. 2018. 91 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
url |
http://ri.ufs.br/jspui/handle/riufs/16119 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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