Caracterização de compostos químicos associados ao Queijo Minas Artesanal

Abstract

The aim of the present study was to characterize artisanal Minas cheese according to its region of production, by evaluating the profiles of fatty acids and volatile compounds, as well as the chemical and physico-chemical composition of the cheese samples obtained. 78 samples were obtained from producers registered in the Instituto Mineiro de Agropecuária - IMA, meeting the sanitary requirements, minimum ripening time and production methods with the characteristics of the cheeses from each region (Canastra, Serro, Serra do Salitre, Araxá, Triângulo Mineiro, Cerrado, Campo das Vertentes). Regarding physico-chemical and centesimal characterization, the analysis of variance showed a significant difference (p <0.05) for the variables Soluble Nitrogen in TCA 12% (% NNP), Soluble Nitrogen in pH 4.6 (% NS), indexes of extension and depth of maturation (% EM; %PM), ash, oxidation, fat and pH. All the cheese samples analyzed complied with the provisions of Decree No. 44,864, of August 1, 2008, which establishes a maximum humidity of up to 45.9% for artisanal Minas cheese. The regions showed different behavior for the principal component analysis (PCA) in relation to the variables evaluated.The results obtained indicated that there is a difference in the physico-chemical and centesimal composition between cheeses from different regions in relation to the evaluated variables. For the characterization of the lipid profile of the cheeses analyzed, significant differences (p <0.05) were observed between most of the compounds identified and the regions studied. The cheeses from the Serra do Salitre and Araxá regions were similar regarding the capróic acid (C6: 0), total polyunsaturated fatty acids (POL) and the ratio between polyunsaturated and saturated (POL / SAT). Palmitic acid (C16: 0) was the most representative within the group of saturated fatty acids and the oleic (C18: 1N9C) and linoleic acid (C18: 2N6C) were the most expressive in the group of monounsaturated and polyunsaturated fatty cheeses, respectively, from different regions. The results found in this study prove that there is a difference in relation to the fatty acid profile of artisanal Minas cheese and the region in which it is produced. However, it was not possible to establish an identification by origin depending on the composition and profile of fatty acids. Regarding the profile of volatile compounds, 166 compoundswas identified between the chemical groups aldehyde (20), ketone (17), carboxylic acid (20), terpene (6), ester (57), hydrocarbon (15) and alcohol (31). The α-pinene and caryophyllene-oxide terpenes proved to be possible vegetable markers for cheeses from the Canastra and Serro regions, since these compounds were not identified in the other regions. When assessing the profile of volatile compounds through PCA in general, all regions showed different behavior and, when evaluating the chemical groups of compounds in isolation, the regions of Canastra and Serro were divergent and the other regions present themselves relatively similar, except for ketone compounds.The results found in the present study allow us to conclude that, although similar interactions are observed between some compounds and regions, many of them differ in relation to the origin of the cheeses and can therefore provide guidelines on patterns of chemical compounds in different production sites. Nevertheless, further studies are needed to assess the profile of volatile compounds in artisanal Minas cheeses so that it is possible to characterize them chemically according to their region of origin, contributing to the granting of the title of Geographical Indication.