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

  1. María Inmaculada González Martín 1
  2. Santiago Vicente Tavera 1
  3. Isabel Revilla Martín 1
  4. Ana María Vivar Quintana 1
  5. C. González Pérez 1
  6. José Miguel Hernández Hierro 2
  7. I. A. Lobos Ortega 1
  1. 1 Universidad de Salamanca, España
  2. 2 Universidad de Sevilla, España
Grasas y aceites

ISSN: 0017-3495 1988-4214

Year of publication: 2016

Volume: 67

Issue: 1

Type: Article

DOI: 10.3989/GYA.0250151 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Grasas y aceites


Cited by

  • Scopus Cited by: 1 (26-11-2023)
  • Web of Science Cited by: 0 (18-10-2023)
  • Dimensions Cited by: 0 (02-04-2023)

JCR (Journal Impact Factor)

  • Year 2016
  • Journal Impact Factor: 0.91
  • Journal Impact Factor without self cites: 0.82
  • Article influence score: 0.26
  • Best Quartile: Q3
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 86/130 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q3 Rank in area: 53/72 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2016
  • SJR Journal Impact: 0.418
  • Best Quartile: Q2
  • Area: Food Science Quartile: Q2 Rank in area: 122/342
  • Area: Organic Chemistry Quartile: Q3 Rank in area: 110/192

Scopus CiteScore

  • Year 2016
  • CiteScore of the Journal : 1.7
  • Area: Food Science Percentile: 52
  • Area: Organic Chemistry Percentile: 25


(Data updated as of 02-04-2023)
  • Total citations: 0
  • Recent citations: 0
  • Field Citation Ratio (FCR): 0.0


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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