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

  1. M.I. González-Martín 1
  2. S. Vicente-Tavera 1
  3. I. Revilla 1
  4. A.M. Vivar-Quintana 1
  5. C. González-Pérez 1
  6. J.M. Hernández Hierro 2
  7. I. Lobos-Ortega 1
  1. 1 Universidad de Salamanca, España
  2. 2 Universidad de Sevilla, España
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2016

Volumen: 67

Número: 1

Tipo: Artículo

DOI: 10.3989/GYA.0250151 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

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.

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