Abstract
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.
Highlights
CÁrea de Tecnología de los Alimentos, Escuela Politécnica Superior de Zamora Avda
For statistical analysis we used a free application constructed for biplot (VicenteVillardón, 2013).The Canonical biplot analysis was applied to a matrix formed of 17 variables and 48 rows in 6 groups accounting for combinations of two seasons with three types of cheese; that is, Winter Cow (WC), Summer Cow (SC); Winter Sheep (WSh), Summer Sheep (SSh), and Winter Goat (WG), Summer Goat (SG)
The global contrast based on Wilk’s Lambda test has a value of 2.5647, with p
Summary
To perform the present study a total of 48 cheeses of known composition were elaborated and controlled. The cheeses were moved to a drying chamber, where temperature (15 °C) and relative humidity (70%) were controlled They were made of milk collected directly from farms in winter and summer; bovine, ovine and caprine raw milks were obtained directly from the producers in Zamora (Spain). Cheeses with 16 different compositions were elaborated, prepared with known, varying amounts of milk from cows, sheep and goats, with percentages ranging between 0, 25, 75 and 100%. These cheeses were cylindrical, with an initial diameter of 10 cm and a thickness of 5 cm and they were monitored over 6 months (at 0.2, 1, 2, 3, 4, 5 and 6 months) using one of the pieces each time.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
