Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
作者: Mehrnaz AminifarManouchehr HamediZahra Emam-DjomehAli Mehdinia
作者单位: 1Buin Zahra Branch, Islamic Azad University, Department of Food Science, Technology and Engineering
2Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran
3Department of Marine Living Resources, Iranian National Institute for Oceanography
刊名: Journal of Food Science and Technology, 2014, Vol.51 (10), pp.2454-2462
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-012-0755-3
关键词: Lighvan cheeseProteolysisRipeningVolatile compounds
原始语种摘要: Abstract(#br)The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction–gas chromatography–mass spectrometry [SPME–GC–MS] and sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS-PAGE] were used to identify volatile compounds and assess proteolysis assessment, respectively. Ripening breakdown products viz., acids (butanoic acid, 3 methyl butanoic acid, hexanoic acid, octanoic acid, decanoic acid,…) comprised of the highest number of detected individual compounds (10) followed by esters (9), alcohols (7), cyclic aromatic compounds (6), ketones (5) and aldehydes (4). Carboxylic acids were the dominant identified group; their levels increased during ripening and involved...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • volatile 挥发性的
  • cheese 干酪
  • ripening 成熟
  • formation 建造
  • compounds 化合物
  • proteolysis 解蛋白酌
  • during 在的期间