| Title: | Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening |
| Author(s): | Domingos LD; Souza HAL; Mariutti LRB; Benassi MT; Bragagnolo N; Viotto WH; |
| Address: | "Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Department of Food and Nutrition, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Department of Food Science and Technology, State University of Londrina, UEL, 6001 Londrina, Parana, Brazil. Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: walkyoto@unicamp.br" |
| DOI: | 10.1016/j.foodres.2018.10.062 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| 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?ª+days of storage at 12?ª+ 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" |
| Keywords: | Brazil Cheese/*analysis Fats/*analysis Food Handling/methods Gas Chromatography-Mass Spectrometry Solid Phase Microextraction Sulfur Compounds/analysis Volatile Organic Compounds/*analysis Whey/*chemistry Whey Proteins/*analysis Diacetyl Mass spectrometry; |
| Notes: | "MedlineDomingos, Ligia Dozena Souza, Hugo Antonio Lima de Mariutti, Lilian Regina Barros Benassi, Marta de Toledo Bragagnolo, Neura Viotto, Walkiria Hanada eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:793-804. doi: 10.1016/j.foodres.2018.10.062. Epub 2018 Oct 23" |
