Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

被引：49
作者：
Wolf, I. V. [1 ]
Perotti, M. C. [1 ]
Bernal, S. M. [1 ]
Zalazar, C. A. [1 ]
机构：
[1] Univ Nacl Litoral, CONICET, Inst Lactol Ind, Santa Fe, Argentina
来源：
FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 04期
关键词：
Reggianito cheese; Characterization; Proteolysis; Lipolysis; Volatile profiles; SOLID-PHASE MICROEXTRACTION; NATURAL WHEY CULTURES; LACTIC-ACID BACTERIA; TERRINCHO EWE CHEESE; FREE FATTY-ACIDS; PURGE-AND-TRAP; PARMIGIANO-REGGIANO; GAS-CHROMATOGRAPHY; MASS SPECTROMETRY; AROMA COMPOUNDS;
D O I：
10.1016/j.foodres.2010.02.018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Reggianito is a typical variety of grana-type hard cheese produced in Argentina. It is the most exported and due to its organoleptic characteristics is very appreciated by the consumers. The objective of this study was to characterise the global composition, lipolysis, proteolysis and volatile compound profiles of commercial Reggianito cheeses from different dairy plants. Statistical differences (P <= 0.05) in some physicochemical parameters, nitrogen fractions and FFA levels among commercial brands were detected. The volatile profiles were studied by SPME-GC-MS/FID. A total of 53 compounds were identified, the majority belonging to the groups of ketones, alcohols, acids, esters and aldehydes. All these compounds have been reported in Italian grana-type cheeses. Visualization of the analytical results was performed by principal component analysis. This analysis clustered cheese samples according to dairy plants. This fact could be, among other factors, consequences of differences in technologies and ripening time of different manufacturers. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1204 / 1211
页数：8
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