dc.contributor.author | Palencia Llorente, Gemma Clara | |
dc.contributor.author | Ibargoitia Isasi-Isasmendi, María Luisa | |
dc.contributor.author | Fresno, María | |
dc.contributor.author | Sopelana Garay, Patricia | |
dc.contributor.author | Guillén Loren, María Dolores | |
dc.date.accessioned | 2016-01-08T12:04:01Z | |
dc.date.available | 2016-01-08T12:04:01Z | |
dc.date.issued | 2014-06 | |
dc.identifier.citation | Molecules 19(6) 2014 : 7937-7958 (2014) | es |
dc.identifier.issn | 1420-3049 | |
dc.identifier.uri | http://hdl.handle.net/10810/16615 | |
dc.description.abstract | In this work, the volatile fraction of unsmoked and smoked Herreno cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreno cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreno cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like a-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height. | es |
dc.description.sponsorship | The authors gratefully acknowledge the financial support of the Spanish Ministry of Science and Technology (CAL02-075-C3-2), the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2012-36466), the Basque Government (EJ-GV, GIC10/IT-463-10) and the University of the Basque Country (UPV/EHU, UFI-11/21). G. Palencia thanks the University of the Basque Country for a predoctoral fellowship. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation | info:eu-repo/grantAgreement/MINECO/AGL2012-36466 | |
dc.relation | info:eu-repo/grantAgreement/MCYT/CAL02-075-C3-2 | |
dc.rights | info:eu-repo/semantics/openAccess | es |
dc.subject | smoked and unsmoked Herreno cheese | es |
dc.subject | headspace components | es |
dc.subject | solid phase microextraction | es |
dc.subject | gas chromatography-mass spectrometry | es |
dc.subject | solid-phase microextraction | es |
dc.subject | goat milk cheese | es |
dc.subject | volatile flavor compounts | es |
dc.subject | SPME-GC-MS | es |
dc.subject | gas-chromatography | es |
dc.subject | sensory evaluation | es |
dc.subject | mass-spectrometry | es |
dc.subject | potent odorants | es |
dc.subject | ewe cheese | es |
dc.subject | components | es |
dc.title | Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreno Cheese | es |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.holder | This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. | es |
dc.relation.publisherversion | http://www.mdpi.com/1420-3049/19/6/7937 | es |
dc.identifier.doi | 10.3390/molecules19067937 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |
dc.subject.categoria | CHEMISTRY, ORGANIC | |