EFFECT OF DIFFERENT STORAGE TEMPERATURES ON AROMA COMPOUNDS OF UF IRANIAN CHEESE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Shahidi Bahareh; Shahab Lavasani Alireza; ABEDINI MOHAMMAD REZA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: NATIONAL CONGRESS ON SNACK FOODS
Year:2014 | Issue:1

Download Full-Text

View:

185

Download:

Information Seminar Paper

Title

EFFECT OF DIFFERENT STORAGE TEMPERATURES ON AROMA COMPOUNDS OF UF IRANIAN CHEESE

Author(s)

Shahidi Bahareh | Shahab Lavasani Alireza | ABEDINI MOHAMMAD REZA

Keywords

ACETALDEHYDE

ETHANOL

DIACETYL

ACETOIN

UF-IRANIAN WHITE CHEESE

Abstract

THIS STUDY WAS DONE TO DETERMINE AROMA COMPOUNDS OF IRANIAN UF CHEESES WHICH HAD BEEN STORED ON DIFFERENT TEMPERATURES AROMA COMPOUNDS WHICH HAD BEEN MEASURED WERE ACETALDEHYDE, ETHANOL, DIACETYL AND ACETOIN. THESE COMPOUNDS WERE MEASURED ON 5TH, 23TH AND 30TH DAYS OF REPENING PERIOD (ACCORDING TO SPME –MASS SPECTROPHOTOMETERY) AFTER THAT SENSORY EVALUATION OF ALL TREATMENTS WAS ALSO DONE ACCORDING TO RANKING SCALING METHOD. EFFECT OF ACETALDEHYDE CONTENT OF ALL TREATMENT WAS SIGNIFICANT (P<0.05). ACETALEDEHYDE CONTENT OF ALL SAMPLES DECREASED DURING REPENING PERIOD (30 DAYS). SAMPLES WHICH HAD BEEN STORED AT 20OC HAD HIGHER ACETALDEHYDE CONTENT THAN OTHER TREATMENTS. BUT ACETALDEHYDE CONTENT OF SAMPLES WHICH HAD BEEN STORED AT 20OC, DECREASED DURING REPENING PERIOD. ETHANOL CONTENT OF ALL TREATMENTS INCREASED DURING RIPENING PERIOD AND WITH DUE ATTENTION TO ETHANOL CONTENT, EFFECT OF BOTH TREATMENTS AND TIME WERE SIGNIFICANT (P<0.05). PARALLEL TO ETHANOL, DIACETYLE ALSO INCREASED DURING RIPENING PERIOD AND WITH DUE ATTENTION TO STATISTICAL ANALYSIS EFFECT OF BOTH TREATMENT AND TIME WERE SIGNIFICANT (P<0.05). ACETOIN CONTENT OF ALL SAMPLES INCREASED DURING RIPENING PERIOD AND SAMPLES WHICH HAD BEEN STORED AT 20OC HAD THE HIGHEST ACETOIN AMONG ALL TREATMENTS AND EFFECT OF TREATMENT AND TIME OF ALL SAMPLES WITH DUE ATTENTION TO ACETOIN CONTENT WERE SIGNIFICANT (P<0.05). SENSORY EVALUATION OF ALL SAMPLES SHOWED THAT TREATMENT WHICH HAD BEEN STORED AT10OC HAD BETTER QUALITY THAN OTHER TREATMENTS ACCORDING TO ABOVE REASONS MENTIONED IT WAS CONCLUDED IT THAT TREATMENT WHICH HAD BEEN STORED AT 10OC WAS THE BEST SAMPLE.

Cites

No record.

References

No record.

Cite

APA: Copy

Shahidi, Bahareh, Shahab Lavasani, Alireza, & ABEDINI, MOHAMMAD REZA. (2014). EFFECT OF DIFFERENT STORAGE TEMPERATURES ON AROMA COMPOUNDS OF UF IRANIAN CHEESE. NATIONAL CONGRESS ON SNACK FOODS. SID. https://sid.ir/paper/927744/en

Vancouver: Copy

Shahidi Bahareh, Shahab Lavasani Alireza, ABEDINI MOHAMMAD REZA. EFFECT OF DIFFERENT STORAGE TEMPERATURES ON AROMA COMPOUNDS OF UF IRANIAN CHEESE. 2014. Available from: https://sid.ir/paper/927744/en

IEEE: Copy

Bahareh Shahidi, Alireza Shahab Lavasani, and MOHAMMAD REZA ABEDINI, “EFFECT OF DIFFERENT STORAGE TEMPERATURES ON AROMA COMPOUNDS OF UF IRANIAN CHEESE,” presented at the NATIONAL CONGRESS ON SNACK FOODS. 2014, [Online]. Available: https://sid.ir/paper/927744/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops