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The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

  • M.I. González-Martín [1] ; S. Vicente-Tavera [1] Árbol académico ; I. Revilla [1] ; A.M. Vivar-Quintana [1] ; C. González-Pérez [1] ; J.M. Hernández Hierro [2] ; I. Lobos-Ortega [1]
    1. [1] Universidad de Salamanca

      Universidad de Salamanca

      Salamanca, España

    2. [2] Universidad de Sevilla

      Universidad de Sevilla

      Sevilla, España

  • Localización: Grasas y aceites, ISSN-e 1988-4214, ISSN 0017-3495, Vol. 67, Nº 1 (January–March 2016), 2016
  • Idioma: inglés
  • DOI: 10.3989/gya.0250151
  • Títulos paralelos:
    • Papel del método biplot canónico en el estudio de compuestos volátiles en quesos de composición variable
  • Enlaces
  • Resumen
    • español

      El método biplot canónico (CB) se utiliza para determinar el poder discriminatorio de compuestos químicos volátiles en queso. Los compuestos volátiles se utilizan como variables con el fin de diferenciar entre los 6 grupos o poblaciones de quesos (combinaciones de dos temporadas (invierno y verano) con 3 tipos de queso (vaca, oveja y cabra). Se analizan un total de 17 compuestos volátiles por medio de cromatografía de gases acoplada con detección de masas. Los compuestos incluyen aldehídos y metil-aldehídos, alcoholes (primarios de cadena, secundaria y ramificada), cetonas, metil-cetonas y ésteres. Los seis grupos de quesos son, quesos de vaca de invierno (WC) y verano (SC); quesos de oveja de invierno (WSh) y verano (SSh) y quesos de cabra de invierno (WG) y verano (SG). El método CB permite la separación de los seis grupos de quesos y encontrar las diferencias en función del tipo y estacionalidad de la leche, caracterizando los compuestos químicos volátiles específicos responsables de tales diferencias.

    • English

      The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences.

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