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Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers (Record no. 129930)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02068nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Narges Sabouri |
| 245 ## - TITLE STATEMENT | |
| Title | Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p573–584, |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new adsorbent as a novel coated fiber in combination with a gas chromatography/mass spectrometry or flame ionization detector to evaluate the changes during ripening. Brine and ultrafiltrated (UF) cheese were sampled via HS-SPME and analyzed by gas chromatography/mass spectrometry. Polysulfone and mesoporous carbon nitride were used as two types of fibers for coating. The results showed that the pH had significant decreased during the 120 days for brine cheese (p < 0.001), and during the 90 days (p < 0.001) for UF cheese. Acidity was relatively stable during the ripening period for both cheeses (p > 0.05). Protein content decreased during the ripening period for both cheeses (p < 0.001). Moisture content also significantly decreased during the ripening period for both cheeses (p < 0.001). 74 compounds were identified in brine cheese and 27 major components in UF cheese. Fatty acids were the predominant components, followed by aldehydes (n: 17, 22.9%), alcohol (n; 12, 16.2%), ester (n: 11, 14.8%), alkane (n: 7, 9.4%), and ketone (n: 6, 8.1%) for white brine cheese, while for UF cheese fatty acid (n: 12, 44.4%) and aldehyde (n: 5, 18.5%), alcohol (n: 3, 11.1%), ketone (n: 3, 11.1%), ester (n: 2, 7.4%) and alkane (n: 1, 3.7%). |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Cheese ">Cheese </a> |
| -- | <a href="Volatile compounds ">Volatile compounds </a> |
| -- | <a href="Gas chromatography/mass spectrometry ">Gas chromatography/mass spectrometry </a> |
| -- | <a href="Polysulfone ">Polysulfone </a> |
| -- | <a href="Mesoporous carbon nitride">Mesoporous carbon nitride</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110105 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP336 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 26/10/2024 | JP336.16 | 26/10/2024 | 26/10/2024 | Journal Article |