{"id":90153,"date":"2018-03-10T00:15:33","date_gmt":"2018-03-10T00:15:33","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-compuestos-del-flavor-en-la-fraccion-soluble-en-agua-de-queso-manchego-catabolismo-de-aminoacidos\/"},"modified":"2018-03-10T00:15:33","modified_gmt":"2018-03-10T00:15:33","slug":"estudio-de-compuestos-del-flavor-en-la-fraccion-soluble-en-agua-de-queso-manchego-catabolismo-de-aminoacidos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-de-compuestos-del-flavor-en-la-fraccion-soluble-en-agua-de-queso-manchego-catabolismo-de-aminoacidos\/","title":{"rendered":"Estudio de compuestos del flavor en la fracci\u00f3n soluble en agua de  queso manchego. catabolismo de amino\u00e1cidos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Gonzalo Taborda Ocampo <\/strong><\/h2>\n<p>En el trabajo recogido en la presente memoria se ha estudiado la composici\u00f3n qu\u00edmica del extracto soluble en agua (wse) de los quesos espa\u00f1oles de cabra, idiaz\u00e1bal, mah\u00f3n, manchego y roncal, as\u00ed como, del extracto soluble en agua con pesos moleculares inferiores a 1000 da (wse&lt;1000 da), que contribuyen al flavor caracter\u00edstico de cada tipo de queso. No hay un compuesto \u00fanico o clase de compuestos que sean responsables del flavor del queso, sino que depende de la interacci\u00f3n de los compuestos vol\u00e1tiles y no vol\u00e1tiles que provienen de la proteolisis, lipolisis y metabolismo de la lactosa principalmente. El mayor contenido en p\u00e9ptidos, amino\u00e1cidos y compuestos vol\u00e1tiles en el extrato soluble en agua del queso cabrales es indicativo de la intensa actividad proteol\u00edtica y lipol\u00edtica en este queso respecto a las otras variedades de quesos espa\u00f1oles estudiadas.  igualmente, se ha estudiado la evoluci\u00f3n de los compuestos del flavor del wse y el wse&lt;1000 da de quesos manchegos durante la maduraci\u00f3n y la influencia del proceso de pasterizaci\u00f3n. Los compuestos no vol\u00e1tiles, amino\u00e1cidos y p\u00e9ptidos de cadena corta aumentaron durante la maduraci\u00f3n. Los quesos manchegos artesanales, elaborados con leche cruda, presentaron mayor contenido, de estos compuestos que los industriales, elaborados con leche pasterizada. se encontraron treinta y cuatro compuestos vol\u00e1tiles pertenecientes a las familias qu\u00edmicas de cetonas, alcoholes, aldehidos y \u00e9steres, contribuyendo principalmente al aroma y el olor de los quesos, entre los que destacaron principalmente acetona, 2-pentanona, 2-butanona, 2,3-butanodiona, etanol, 2-butanol, 3-metil-2-butanol, acetato de etilo y butanoato de etilo. Tambi\u00e9n se detect\u00f3 la presencia de disulfuro de dimetilo.  para obtener mayor informaci\u00f3n sobre la relaci\u00f3n de las caracter\u00edsticas organol\u00e9pticas del queso y la presencia de p\u00e9ptidos, amino\u00e1cidos, iones y compuestos vol\u00e1tiles, se realiz\u00f3 el e<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de compuestos del flavor en la fracci\u00f3n soluble en agua de  queso manchego. catabolismo de amino\u00e1cidos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de compuestos del flavor en la fracci\u00f3n soluble en agua de  queso manchego. catabolismo de amino\u00e1cidos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Gonzalo Taborda Ocampo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/05\/2001<\/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>Lourdes Amigo Garrido<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: guillermo Reglero rada <\/li>\n<li>Mar\u00eda  lourdes Cabezas redondo (vocal)<\/li>\n<li> P\u00e9rez rodriguez Mar\u00eda  Luisa (vocal)<\/li>\n<li> Mart\u00ednez castro m. isabel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gonzalo Taborda Ocampo En el trabajo recogido en la presente memoria se ha estudiado la composici\u00f3n qu\u00edmica [&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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