Search results for "VATS"
showing 10 items of 50 documents
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making
2017
The present work was carried out to evaluate the lactic acid bacterial biofilms formation on wooden vat produced with seven different woods, derived from trees species grown in Sicily. The biofilm formation on the wooden surfaces was performed as reported by Gaglio et al. Microbiological and scanning electron microscopy analyses did not show differences in terms of microbial levels and composition within the neoformed biofilms (Fig.1). The specific investigation of Salmonella spp., Listeria monocytogenes, Escherichia coli and positive-coagulase staphylococci did not generate any colony for all vats before and after microbial activation. Lactic acid bacteria (LAB) populations dominated the s…
Effect of the wooden vats on traditional cheese characteristics
2017
Wooden vats have been used for centuries to collect and transform milk by farmers and cheesemakers all over the world. Nowadays, the tree species mostly used to this purpose are Douglas fir and chestnut. The use of wooden vats is mandatory for the production of all PDO Sicilian cheeses, such as Ragusano, Pecorino Siciliano, Piacentinu Ennese and Vastedda della valle del Belìce. In the last years, the wooden vats have been deeply explored for the microbiological characteristics and they are covered by biofilms mainly represented by lactic acid bacteria (LAB) entrapped in a polysaccharide matrix. These microbial associations do not include pathogenic species. Up to date, there are no studies …
Gas chromatography of homologous esters
1984
Abstract The gas chromatographic retention behaviour of the propanoyl and monochloropropanoyl esters of saturated C3C5 branched-chain and unsaturated C3C6 alcohols on SE-30 and OV-351 capillary columns at several temperatures is reported. Retention index increments at 80 and 120°C show the effect of branching in the alkyl chain and also the effect of unsaturation and of its position in the chain with chlorination at the two possible positions in the acyl chain. The various incremental effects are discussed and compared with the behaviour of the corresponding n-alkyl esters.
Toracentesi e pleurodesi nel trattamento dei versamenti pleurici. Esperienza personale
2008
Kalmbergin kartasto R III : List 9
1855
Kalmbergin kartasto R III : List 10
1855
Computerized delimitation of odorant areas in gas-chromatography-olfactometry by kernel density estimation: Data processing on French white wines
2017
International audience; GC-O using the detection frequency method gives a list of odor events (OEs) where each OE is described by a linear retention index (LRI) and by the aromatic descriptor given by a human assessor. The aim of the experimenter is to gather OEs in a total olfactogram on which he tries to delimit odorant areas (OAs), then to compute each detection frequency. This paper proposes a computerized mathematical method based on kernel density estimation that makes up the total olfactogram as continuous and differentiable function from the OEs LRI only. The corresponding curve looks like a chromatogram, the peaks of which are potential OAs. The limits of an OA are the LRI of the t…
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
2012
Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…
Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry
1993
SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…