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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

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Author(s):
Domingos, Ligia Dozena [1] ; Lima de Souza, Hugo Antonio [2] ; Barros Mariutti, Lilian Regina [3] ; Benassi, Marta de Toledo [4] ; Bragagnolo, Neura [2] ; Viotto, Walkiria Hanada [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Food Engn FEA, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil
[4] Univ Estadual Londrina, UEL, Dept Food Sci & Technol, BR-6001 Londrina, Parana - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Research International; v. 119, p. 793-804, MAY 2019.
Web of Science Citations: 4
Abstract

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 degrees C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150-180) and dimethyl trisulphide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition. (AU)

FAPESP's process: 09/54119-3 - Acquisition of a gas chromatograph mass spectrometer for the identification and quantification of compounds of interestin food quality and human health
Grantee:Neura Bragagnolo
Support Opportunities: Multi-user Equipment Program