{"id":5855,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/estudio-de-los-compuestos-responsables-del-flavor-del-chorizo\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"estudio-de-los-compuestos-responsables-del-flavor-del-chorizo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-los-compuestos-responsables-del-flavor-del-chorizo\/","title":{"rendered":"Estudio de los compuestos responsables del flavor del chorizo."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Javier Mateo Oyague <\/strong><\/h2>\n<p>Se han estudiado los compuestos sapidos -acidos d- y l-lactico, acetico (metodo enzimatico), aminoacidos libres (hplc), derivados del atp (hplc), monocarbonilos de bajo peso molecular (hplc), en el chorizo, su evolucion a lo largo de la maduracion y en el ajo y pimenton.Tambien se han estudiado los compuestos volatiles, aislados por destilacion extraccion e identificados y cuantificados por cg-em, en el chorizo -mas de 100 compuestos-, su evolucion a lo largo de la maduracion, en el ajo -37- y en el pimenton -57-.Dadas las cantidades detectadas por nosotros de estos compuestos en el chorizo, los umbrales de percepcion y el origen principal obtenidos de la bibliografia; hacemos una evaluacion de las sustancias sapidas y volatiles que pensamos son mas importantes en el flavor del chorizo.  estas serian:  compuestos azufrados (del ajo), fenoles (humo), acidos lactico y acetico&#8230; (Fermentacion de carbohidratos), productos de la degradacion de aminoacidos &#8230; La oxidacion de las grasas parece no desarrollarse de forma importante.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de los compuestos responsables del flavor del chorizo.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de los compuestos responsables del flavor del chorizo. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Javier Mateo Oyague <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Jos\u00e9 Mar\u00eda Zumalacarregui Rodriguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Diez Fernandez Victor Angel <\/li>\n<li>Carmen Garc\u00eda Gonz\u00e1lez (vocal)<\/li>\n<li>Rosa Oria Almudi (vocal)<\/li>\n<li> Garcia Cachan Mar\u00eda  Dolores (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Javier Mateo Oyague Se han estudiado los compuestos sapidos -acidos d- y l-lactico, acetico (metodo enzimatico), aminoacidos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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