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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 |
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