Domingos, Ligia Dozena published the artcileFat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening, Safety of Ethyl 3-hydroxybutanoate, the main research area is fat reduction whey protein volatile compound cheese ripening; Diacetyl; Mass spectrometry; Solid phase microextraction; Volatile compounds; Washed curd cheese.
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatog. coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), di-Me disulfide (days 150-180) and di-Me trisulfide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition
Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.
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