Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/3182
Title: Effect of dehydration by sun or by oven on volatiles and aroma compounds of trachanas
Authors: Carpino, Stefania 
Rapisarda, Teresa 
Papademas, Photis 
Belvedere, Giovanni 
Neocleous, Maria 
Scadt, Iris 
Pasta, Catia 
Licitra, Giuseppe 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Gas chromatography;Fermented food;Olfactometry;Aroma compound;Electronic nose;Dehydration;Dairy food;Cereal
Issue Date: Sep-2010
Source: Dairy science and technology, 2010, vol. 90, no. 6, pp. 715-727
Volume: 90
Issue: 6
Start page: 715
End page: 727
Journal: Dairy Science and Technology 
Abstract: Trachanas is one of the most important traditional food products of Cyprus. It is made from fermented sheep or goat's milk or a mixture of both. The fermented milk is heated and crushed wheat is added to produce a porridge mixture. The mixture is then dried and stored in the form of "biscuits". Dehydration is performed either by sun, at a domestic level, or industrially using an oven. The objective of this study was to detect differences in aroma compounds of sun-dried or oven-dried Trachanas samples. Six samples (three sun-dried batches and three oven-dried batches) were prepared to make a porridge mixture according to the Cypriot tradition. Dried Trachanas samples were chemically analysed by the electronic nose SMart Nose system, by gas chromatography-mass spectrometry (GC/MS) and by gas chromatography-mass spectrometry- olfactometry (GC/MS/O). Triangle tests were also performed by a panel of 30 people from the CoRFiLaC staff in Ragusa, Italy. Principal component analysis applied to SMart Nose results showed a good separation between sun and oven-dried samples: Sun-dried samples showed a higher variability explained by the traditional process, in comparison to the oven-dried samples. GC/MS and GC/MS/O analysis showed higher numbers of compounds for the sun-dried Trachanas samples. In particular, double the number of odour active compounds were detected by GC/MS/O in the sun-dried samples, revealing that the use of the oven in the dehydration process generally resulted in a lower intensity of aroma. Triangle test confirmed instrumental results and clearly indicated detectable differences by consumers between sun- and oven-dried Trachanas
URI: https://hdl.handle.net/20.500.14279/3182
ISSN: 19585594
DOI: 10.1051/dst/2010027
Rights: © Springer
Type: Article
Affiliation : CoRFiLaC 
Cyprus University of Technology 
Natural Resources and Environment 
University of Catania 
Ministry of Agriculture, Rural Development and Environment, Cyprus 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

CORE Recommender
Sorry the service is unavailable at the moment. Please try again later.
Show full item record

SCOPUSTM   
Citations

10
checked on Nov 9, 2023

WEB OF SCIENCETM
Citations

9
Last Week
0
Last month
0
checked on Oct 29, 2023

Page view(s)

470
Last Week
10
Last month
2
checked on Feb 17, 2025

Google ScholarTM

Check

Altmetric


Items in KTISIS are protected by copyright, with all rights reserved, unless otherwise indicated.