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metadata.artigo.dc.title: Development of cheese wrapped in barks of reforestation trees
metadata.artigo.dc.creator: Correa, Frederico Teixeira
Van Mullem, Joshua Johannes
Correa, Patrícia Teixeira
Abreu, Luiz Ronaldo de
Carneiro, João de Deus Souza
Pinto, Sandra Maria
metadata.artigo.dc.subject: Ripening of cheeses
Cheese - Sensorial analysis
Maturação de queijo
Queijo - Análise sensorial
metadata.artigo.dc.publisher: Taylor & Francis 2018
metadata.artigo.dc.identifier.citation: CORREA, F. T. et al. Development of cheese wrapped in barks of reforestation trees. Journal of Culinary Science & Technology, [S. l.], 2018. DOI:
metadata.artigo.dc.description.abstract: This study aimed at evaluating the effect of ripening of cheeses in contact with bands of reforestation tree barks, similar to the ripening process of the swiss Vacherin Mont D’or® cheese. The treatments consisted of the side wrapping of cheeses during ripening in band of barks of Eucalyptus grandis, Pinus elliottii, Cupressus lusitanica and a control treatment. Physicochemical and gas chromatography coupled with mass spectrometry analyses were carried out along with a sensory analysis. It was observed that in cheeses ripened in bark of Pinus elliottii the compounds camphene and β-pinene were the major terpenoids identified, while in the cheeses wrapped in barks of Cupressus lusitanica, the compounds myrcene, limonene and α-pinene were the most abundant terpenoids. The sensory analysis indicated that is possible to use the Eucalyptus grandis and Cupressus lusitanica barks as a way to take recycle byproducts of the wood industries and improving sensory attributes.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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