Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds
- Arturo A. Rincón
- Verónica Pino Estévez
- Maria R. Fresno
- Ana Isabel Jiménez Abizanda
- Juan H. Ayala Díaz
- Ana M. Afonso
- Sergio Álvarez Ríos 1
- 1 Animal Production and Forage Research Unit, Canary Agronomic Research Institute (ICIA), La Laguna, Spain.
ISSN: 1082-0132
Datum der Publikation: 2017
Ausgabe: 23
Nummer: 3
Seiten: 254-264
Art: Artikel
Andere Publikationen in: Food science and technology international = Ciencia y tecnología de alimentos internacional
Indikatoren
Zitate erhalten
- Zitate in Scopus: 7 (09-09-2023)
JCR (Journal Impact Factor)
- Jahr 2017
- Impact Factor der Zeitschrift: 1.081
- Impact Factor ohne Selbstzitierung: 1.041
- Article influence score: 0.287
- Höchstes Quartil: Q3
- Bereich: CHEMISTRY, APPLIED Quartil: Q3 Position im Bereich: 51/72 (Ausgabe: SCIE)
- Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q3 Position im Bereich: 94/133 (Ausgabe: SCIE)
SCImago Journal Rank
- Jahr 2017
- Impact SJR der Zeitschrift: 0.509
- Höchstes Quartil: Q1
- Bereich: Industrial and Manufacturing Engineering Quartil: Q1 Position im Bereich: 89/708
- Bereich: Food Science Quartil: Q2 Position im Bereich: 99/360
- Bereich: Chemical Engineering (miscellaneous) Quartil: Q2 Position im Bereich: 99/526
Scopus CiteScore
- Jahr 2017
- CiteScore der Zeitschrift: 2.4
- Bereich: Industrial and Manufacturing Engineering Perzentil: 73
- Bereich: Chemical Engineering (all) Perzentil: 64
- Bereich: Food Science Perzentil: 62
Journal Citation Indicator (JCI)
- Jahr 2017
- JCI der Zeitschrift: 0.44
- Höchstes Quartil: Q3
- Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q3 Position im Bereich: 90/157
- Bereich: CHEMISTRY, APPLIED Quartil: Q3 Position im Bereich: 42/73
Zusammenfassung
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower (Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as “Queso Flor de Guía” and “Queso Media Flor de Guía” (Spain). Contents of short-chain free fatty acids (7.5–22.5 mmol·kg−1), medium-chain free fatty acids (0.4–3.7 mmol·kg−1), and long-chain free fatty acids (0.2–2.1 mmol·kg−1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.