Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations

Autores
Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses.  The more notable variations in the volatilefraction of Reggianito cheeses occurred during the first 2 months of ripeningand were mostly explained by changes observed for the predominant acid fraction.Significant changes in the quantities for some volatile compounds were observedfor the different temperature-time combinations applied, though the balancebetween the different groups of compounds was not considerably affected andsmall changes were observed for total chromatographic area values. In this work,a first description of changes occurring during ripening for the differentvolatile compounds present in traditional Reggianito cheese was provided.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Reggianito Cheese
Spme-Gc-Ms
Volatile Compounds
Ripening
Elevated Temperature
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23829
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinationsCeruti, Roberto JulioZorrilla, SusanaSihufe, Guillermo AdrianReggianito CheeseSpme-Gc-MsVolatile CompoundsRipeningElevated Temperaturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses. <span> </span>The more notable variations in the volatilefraction of Reggianito cheeses occurred during the first 2 months of ripeningand were mostly explained by changes observed for the predominant acid fraction.Significant changes in the quantities for some volatile compounds were observedfor the different temperature-time combinations applied, though the balancebetween the different groups of compounds was not considerably affected andsmall changes were observed for total chromatographic area values. In this work,a first description of changes occurring during ripening for the differentvolatile compounds present in traditional Reggianito cheese was provided.Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaSpringer2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23829Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations; Springer; European Food Research and Technology; 242; 8; 8-2016; 1369-13781438-2377CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00217-016-2640-1info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-016-2640-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:03Zoai:ri.conicet.gov.ar:11336/23829instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:03.431CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
title Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
spellingShingle Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
Ceruti, Roberto Julio
Reggianito Cheese
Spme-Gc-Ms
Volatile Compounds
Ripening
Elevated Temperature
title_short Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
title_full Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
title_fullStr Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
title_full_unstemmed Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
title_sort Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
dc.creator.none.fl_str_mv Ceruti, Roberto Julio
Zorrilla, Susana
Sihufe, Guillermo Adrian
author Ceruti, Roberto Julio
author_facet Ceruti, Roberto Julio
Zorrilla, Susana
Sihufe, Guillermo Adrian
author_role author
author2 Zorrilla, Susana
Sihufe, Guillermo Adrian
author2_role author
author
dc.subject.none.fl_str_mv Reggianito Cheese
Spme-Gc-Ms
Volatile Compounds
Ripening
Elevated Temperature
topic Reggianito Cheese
Spme-Gc-Ms
Volatile Compounds
Ripening
Elevated Temperature
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses. <span> </span>The more notable variations in the volatilefraction of Reggianito cheeses occurred during the first 2 months of ripeningand were mostly explained by changes observed for the predominant acid fraction.Significant changes in the quantities for some volatile compounds were observedfor the different temperature-time combinations applied, though the balancebetween the different groups of compounds was not considerably affected andsmall changes were observed for total chromatographic area values. In this work,a first description of changes occurring during ripening for the differentvolatile compounds present in traditional Reggianito cheese was provided.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses. <span> </span>The more notable variations in the volatilefraction of Reggianito cheeses occurred during the first 2 months of ripeningand were mostly explained by changes observed for the predominant acid fraction.Significant changes in the quantities for some volatile compounds were observedfor the different temperature-time combinations applied, though the balancebetween the different groups of compounds was not considerably affected andsmall changes were observed for total chromatographic area values. In this work,a first description of changes occurring during ripening for the differentvolatile compounds present in traditional Reggianito cheese was provided.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23829
Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations; Springer; European Food Research and Technology; 242; 8; 8-2016; 1369-1378
1438-2377
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23829
identifier_str_mv Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations; Springer; European Food Research and Technology; 242; 8; 8-2016; 1369-1378
1438-2377
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00217-016-2640-1
info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-016-2640-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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