Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS
Journal of Food and Nutrition Sciences
Volume 4, Issue 5, September 2016, Pages: 120-125
Received: Jul. 19, 2016; Published: Aug. 15, 2016
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Authors
Ivana Cecilia Alberini, Research Lab LIRA, School of Science of Alimentation, National University of Entre Ríos, Monseñor Tavella, Concordia, Argentina;Group of Food Engineering and Biotechnology, INTEC – PTLC, Colectora Ruta Nacional 168, Santa Fe, Argentina
Amelia Catalina Rubiolo, Group of Food Engineering and Biotechnology, INTEC – PTLC, Colectora Ruta Nacional 168, Santa Fe, Argentina
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Abstract
Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.
Keywords
Port Salut Argentine Cheese, Volatile Compounds, HS-SPME/GC-MS
To cite this article
Ivana Cecilia Alberini, Amelia Catalina Rubiolo, Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS, Journal of Food and Nutrition Sciences. Vol. 4, No. 5, 2016, pp. 120-125. doi: 10.11648/j.jfns.20160405.11
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