Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33727
Título: Development of cheese wrapped in barks of reforestation trees
Palavras-chave: Ripening of cheeses
Cheese - Sensorial analysis
Maturação de queijo
Queijo - Análise sensorial
Data do documento: 2018
Editor: Taylor & Francis
Citação: CORREA, F. T. et al. Development of cheese wrapped in barks of reforestation trees. Journal of Culinary Science & Technology, [S. l.], 2018. DOI: https://doi.org/10.1080/15428052.2018.1509755.
Resumo: This study aimed at evaluating the effect of ripening of cheeses in contact with bands of reforestation tree barks, similar to the ripening process of the swiss Vacherin Mont D’or® cheese. The treatments consisted of the side wrapping of cheeses during ripening in band of barks of Eucalyptus grandis, Pinus elliottii, Cupressus lusitanica and a control treatment. Physicochemical and gas chromatography coupled with mass spectrometry analyses were carried out along with a sensory analysis. It was observed that in cheeses ripened in bark of Pinus elliottii the compounds camphene and β-pinene were the major terpenoids identified, while in the cheeses wrapped in barks of Cupressus lusitanica, the compounds myrcene, limonene and α-pinene were the most abundant terpenoids. The sensory analysis indicated that is possible to use the Eucalyptus grandis and Cupressus lusitanica barks as a way to take recycle byproducts of the wood industries and improving sensory attributes.
URI: https://www.tandfonline.com/doi/abs/10.1080/15428052.2018.1509755?journalCode=wcsc20
http://repositorio.ufla.br/jspui/handle/1/33727
Aparece nas coleções:DCA - Artigos publicados em periódicos

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