Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening |
| |
| Authors: | J. M. Poveda M. S. Pérez-Coello L. Cabezas |
| |
| Affiliation: | (1) Departamento de Química Analítica y Tecnología de Alimentos. Facultad de Ciencias Químicas, Campus Universitario s/n, E-13071 Ciudad Real, Spain, ES |
| |
| Abstract: | This paper examines the evolution of the free fatty acid concentration in Manchego cheese during ripening (up to 150 days) and in two different cheesemaking seasons (autumn and winter). Factorial analysis of the principal components showed that short-chain fatty acids were the variables that best correlated (81% of the total variance explained) with the samples when distributed according to ripening time. These fatty acids likewise differentiated autumn and winter samples. Received: 30 April 1999 / Revised version: 5 July 1999 |
| |
| Keywords: | Manchego cheese Free fatty acids Ripening time |
| 本文献已被 SpringerLink 等数据库收录！ |
