The role of propionibacteria in the volatile profile of Pategrás cheeses

Autores
Wolf, Irma Veronica; Peralta, Guillermo Hugo; Candioti, Mario César; Perotti, Maria Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C2to C4), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branched-chain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
PategrÁS Cheese
Physicochemical Composition
Propionibacteria
Volatile Profile
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:11336/59478
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59478
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The role of propionibacteria in the volatile profile of Pategrás cheesesWolf, Irma VeronicaPeralta, Guillermo HugoCandioti, Mario CésarPerotti, Maria CristinaPategrÁS CheesePhysicochemical CompositionPropionibacteriaVolatile Profilehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C2to C4), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branched-chain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaEDP Sciences2016-07info: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/11336/59478Wolf, Irma Veronica; Peralta, Guillermo Hugo; Candioti, Mario César; Perotti, Maria Cristina; The role of propionibacteria in the volatile profile of Pategrás cheeses; EDP Sciences; Dairy Science And Technology; 96; 4; 7-2016; 551-5671958-5586CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0289-yinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:58:05Zoai:ri.conicet.gov.ar:11336/59478instacron: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:34982025-10-15 14:58:06.108CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The role of propionibacteria in the volatile profile of Pategrás cheeses
title The role of propionibacteria in the volatile profile of Pategrás cheeses
spellingShingle The role of propionibacteria in the volatile profile of Pategrás cheeses
Wolf, Irma Veronica
PategrÁS Cheese
Physicochemical Composition
Propionibacteria
Volatile Profile
title_short The role of propionibacteria in the volatile profile of Pategrás cheeses
title_full The role of propionibacteria in the volatile profile of Pategrás cheeses
title_fullStr The role of propionibacteria in the volatile profile of Pategrás cheeses
title_full_unstemmed The role of propionibacteria in the volatile profile of Pategrás cheeses
title_sort The role of propionibacteria in the volatile profile of Pategrás cheeses
dc.creator.none.fl_str_mv Wolf, Irma Veronica
Peralta, Guillermo Hugo
Candioti, Mario César
Perotti, Maria Cristina
author Wolf, Irma Veronica
author_facet Wolf, Irma Veronica
Peralta, Guillermo Hugo
Candioti, Mario César
Perotti, Maria Cristina
author_role author
author2 Peralta, Guillermo Hugo
Candioti, Mario César
Perotti, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv PategrÁS Cheese
Physicochemical Composition
Propionibacteria
Volatile Profile
topic PategrÁS Cheese
Physicochemical Composition
Propionibacteria
Volatile Profile
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C2to C4), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branched-chain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C2to C4), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branched-chain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
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/11336/59478
Wolf, Irma Veronica; Peralta, Guillermo Hugo; Candioti, Mario César; Perotti, Maria Cristina; The role of propionibacteria in the volatile profile of Pategrás cheeses; EDP Sciences; Dairy Science And Technology; 96; 4; 7-2016; 551-567
1958-5586
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59478
identifier_str_mv Wolf, Irma Veronica; Peralta, Guillermo Hugo; Candioti, Mario César; Perotti, Maria Cristina; The role of propionibacteria in the volatile profile of Pategrás cheeses; EDP Sciences; Dairy Science And Technology; 96; 4; 7-2016; 551-567
1958-5586
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0289-y
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 EDP Sciences
publisher.none.fl_str_mv EDP Sciences
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 13.22299

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