Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening

Autores
Califano, Alicia Noemi; Bevilacqua, Alicia Eva
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 23×5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20°C, and (3) plastic film (BK1 and BK5; Grace, Argentina). Ripening time was the fourth factor considered; sampling times were 15, 25, 35, 49 and 70 days after production. At the beginning of the experiment (4 days of ripening), mean water content of samples was 44.0±0.9%. At 70 days of ripening, humidities were 39.7±0.6 and 40.8±0.6% for cheeses stored at 20 and 10°C, respectively. Nine organic acids (formic, orotic, uric, lactic, acetic, citric, pyruvic, propionic and butyric) were analyzed in each sample by HPLC. Samples of the same batch with four days of ripening and cheeses traditionally ripened (without packaging) were also studied. None of the factors affected the orotic and uric acid concentrations and butyric acid was not detected in any sample. The remaining acids content increased linearly with ripening time. Increasing storage temperature accelerated the maturation processes. The corresponding Q10for each acid was calculated as the ratio between the rate of increase at 20 and 10°C, obtaining values between 1.2 and 5.8. Three PCA factors interpreted 87% of the total variation in the samples. Discriminant analysis classified cheeses according to their age.
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
CHEESE RIPENING
DISCRIMINANT ANALYSIS
GOUDA CHEESE
ORGANIC ACIDS
PRINCIPAL COMPONENT ANALYSIS
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:11336/112885
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/112885
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during RipeningCalifano, Alicia NoemiBevilacqua, Alicia EvaCHEESE RIPENINGDISCRIMINANT ANALYSISGOUDA CHEESEORGANIC ACIDSPRINCIPAL COMPONENT ANALYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 23×5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20°C, and (3) plastic film (BK1 and BK5; Grace, Argentina). Ripening time was the fourth factor considered; sampling times were 15, 25, 35, 49 and 70 days after production. At the beginning of the experiment (4 days of ripening), mean water content of samples was 44.0±0.9%. At 70 days of ripening, humidities were 39.7±0.6 and 40.8±0.6% for cheeses stored at 20 and 10°C, respectively. Nine organic acids (formic, orotic, uric, lactic, acetic, citric, pyruvic, propionic and butyric) were analyzed in each sample by HPLC. Samples of the same batch with four days of ripening and cheeses traditionally ripened (without packaging) were also studied. None of the factors affected the orotic and uric acid concentrations and butyric acid was not detected in any sample. The remaining acids content increased linearly with ripening time. Increasing storage temperature accelerated the maturation processes. The corresponding Q10for each acid was calculated as the ratio between the rate of increase at 20 and 10°C, obtaining values between 1.2 and 5.8. Three PCA factors interpreted 87% of the total variation in the samples. Discriminant analysis classified cheeses according to their age.Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaAcademic Press Inc Elsevier Science2000-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/112885Califano, Alicia Noemi; Bevilacqua, Alicia Eva; Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 13; 6; 12-2000; 949-9600889-15751096-0481CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yy4vteo9info:eu-repo/semantics/altIdentifier/doi/10.1006/jfca.2000.0930info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:40Zoai:ri.conicet.gov.ar:11336/112885instacron: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:34982025-10-22 11:52:41.144CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
title Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
spellingShingle Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
Califano, Alicia Noemi
CHEESE RIPENING
DISCRIMINANT ANALYSIS
GOUDA CHEESE
ORGANIC ACIDS
PRINCIPAL COMPONENT ANALYSIS
title_short Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
title_full Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
title_fullStr Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
title_full_unstemmed Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
title_sort Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
dc.creator.none.fl_str_mv Califano, Alicia Noemi
Bevilacqua, Alicia Eva
author Califano, Alicia Noemi
author_facet Califano, Alicia Noemi
Bevilacqua, Alicia Eva
author_role author
author2 Bevilacqua, Alicia Eva
author2_role author
dc.subject.none.fl_str_mv CHEESE RIPENING
DISCRIMINANT ANALYSIS
GOUDA CHEESE
ORGANIC ACIDS
PRINCIPAL COMPONENT ANALYSIS
topic CHEESE RIPENING
DISCRIMINANT ANALYSIS
GOUDA CHEESE
ORGANIC ACIDS
PRINCIPAL COMPONENT ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 23×5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20°C, and (3) plastic film (BK1 and BK5; Grace, Argentina). Ripening time was the fourth factor considered; sampling times were 15, 25, 35, 49 and 70 days after production. At the beginning of the experiment (4 days of ripening), mean water content of samples was 44.0±0.9%. At 70 days of ripening, humidities were 39.7±0.6 and 40.8±0.6% for cheeses stored at 20 and 10°C, respectively. Nine organic acids (formic, orotic, uric, lactic, acetic, citric, pyruvic, propionic and butyric) were analyzed in each sample by HPLC. Samples of the same batch with four days of ripening and cheeses traditionally ripened (without packaging) were also studied. None of the factors affected the orotic and uric acid concentrations and butyric acid was not detected in any sample. The remaining acids content increased linearly with ripening time. Increasing storage temperature accelerated the maturation processes. The corresponding Q10for each acid was calculated as the ratio between the rate of increase at 20 and 10°C, obtaining values between 1.2 and 5.8. Three PCA factors interpreted 87% of the total variation in the samples. Discriminant analysis classified cheeses according to their age.
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 23×5 was used, where the three factors selected in two levels were: (1) time of storage before packaging, 4 and 10 days, (2) ripening temperature, 10 and 20°C, and (3) plastic film (BK1 and BK5; Grace, Argentina). Ripening time was the fourth factor considered; sampling times were 15, 25, 35, 49 and 70 days after production. At the beginning of the experiment (4 days of ripening), mean water content of samples was 44.0±0.9%. At 70 days of ripening, humidities were 39.7±0.6 and 40.8±0.6% for cheeses stored at 20 and 10°C, respectively. Nine organic acids (formic, orotic, uric, lactic, acetic, citric, pyruvic, propionic and butyric) were analyzed in each sample by HPLC. Samples of the same batch with four days of ripening and cheeses traditionally ripened (without packaging) were also studied. None of the factors affected the orotic and uric acid concentrations and butyric acid was not detected in any sample. The remaining acids content increased linearly with ripening time. Increasing storage temperature accelerated the maturation processes. The corresponding Q10for each acid was calculated as the ratio between the rate of increase at 20 and 10°C, obtaining values between 1.2 and 5.8. Three PCA factors interpreted 87% of the total variation in the samples. Discriminant analysis classified cheeses according to their age.
publishDate 2000
dc.date.none.fl_str_mv 2000-12
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/11336/112885
Califano, Alicia Noemi; Bevilacqua, Alicia Eva; Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 13; 6; 12-2000; 949-960
0889-1575
1096-0481
CONICET Digital
CONICET
url http://hdl.handle.net/11336/112885
identifier_str_mv Califano, Alicia Noemi; Bevilacqua, Alicia Eva; Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 13; 6; 12-2000; 949-960
0889-1575
1096-0481
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://tinyurl.com/yy4vteo9
info:eu-repo/semantics/altIdentifier/doi/10.1006/jfca.2000.0930
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
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
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 12.982451

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