Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation
An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of α-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores.
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2002
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dig-inia-es-20.500.12792-14092020-12-15T09:46:41Z Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation Fernández-García, E. Serrano, C. Nuñez, M. An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of α-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores. 2020-10-22T11:54:54Z 2020-10-22T11:54:54Z 2002 journal article http://hdl.handle.net/20.500.12792/1409 10.1017/S0022029902005800 eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ open access |
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biblioteca |
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| description |
An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of α-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores. |
| format |
journal article |
| author |
Fernández-García, E. Serrano, C. Nuñez, M. |
| spellingShingle |
Fernández-García, E. Serrano, C. Nuñez, M. Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| author_facet |
Fernández-García, E. Serrano, C. Nuñez, M. |
| author_sort |
Fernández-García, E. |
| title |
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| title_short |
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| title_full |
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| title_fullStr |
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| title_full_unstemmed |
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation |
| title_sort |
volatile fraction and sensory characteristics of manchego cheese. 2. seasonal variation |
| publishDate |
2002 |
| url |
http://hdl.handle.net/20.500.12792/1409 |
| work_keys_str_mv |
AT fernandezgarciae volatilefractionandsensorycharacteristicsofmanchegocheese2seasonalvariation AT serranoc volatilefractionandsensorycharacteristicsofmanchegocheese2seasonalvariation AT nunezm volatilefractionandsensorycharacteristicsofmanchegocheese2seasonalvariation |
| _version_ |
1758004862893686784 |