Comparação entre o perfil de voláteis e o perfil sensorial dos cremes de pasteleirocremes de pasteleiro

A reacção de Maillard é uma cascata de reacções consecutivas e/ou paralelas, cuja complexidade está amplamente descrita, assim, é compreensível que os dois cremes contendo gemas de ovo (CPO1 e CPO2) apresentem perfis de voláteis e sensoriais diferentes, atendendo a que foram utilizados diferentes ingredientes e diferentes condições de culinária, nomeadamente, temperatura e tempo de confecção.

A indústria tenta imitar o perfil de voláteis do creme CPO1, pois o creme de pasteleiro confeccionado com o substituto do ovo (SB), contêm os principais voláteis que foram encontrados neste creme de pasteleiro e que estão descritos na literatura como compostos voláteis formados durante o aquecimento da gema de ovo (Stein &

Narang, 1990, Umano et al., 1990, Cerny & Guntz, 2004). No entanto, também se detectou no SB uma grande variedade de outros compostos voláteis, o que justifica os

resultados obtidos na análise sensorial. Uma situação semelhante foi observada para os CPs, em que aldeídos, hidrocarbonetos, álcoois e alquilbenzenos, geralmente, identificados no ovo cozido e na gema de ovo aquecida também foram identificados nestas amostras. Estes voláteis, característicos do aroma a ovo, foram detectados juntamente com muitos outros compostos voláteis que contribuem para o perfil sensorial distinto observado nestes cremes (Figura 22 e 23).

Figura 23. Perfil sensorial de todas as amostras dos cremes de pasteleiro analisadas.

A Figura 23 reúne os resultados médios obtidos para os 16 atributos nos cremes estudados (CPOs, SB, CP1-4). O perfil sensorial do creme CPO1 distingue-se dos restantes, pois apresenta classificações superiores para os seguintes atributos, cor amarela, aroma a ovo, doçura, qualidade do aroma, sabor residual e qualidade global. O CPO2 apresenta sabor a leite e a manteiga mais intensos que as restantes amostras. O aroma a ovo nos cremes CPO1 e CPO2 foi mais intenso que o das restantes amostras, embora com classificação significativamente diferente entre eles, o que indica que o painel de provadores não teve dúvidas ao identificar estas duas amostras como contendo gemas de ovo nos seus ingredientes. O mesmo não se verificou com o SB, ao qual atribuíram classificações semelhantes aos cremes das “bolas de Berlim”.

 Buck, J. D.; Immerseel, F. V.; Haesebrouck, F.; Ducatelle, R., 2005, “Protection of laying hens against Salmonella enteritidis by immunization with type 1 fimbriae”, Veterinary Microbiology, 105, pp. 93–101.

 Campbell, L.; Raikos, V.; Euston, S. R., 2005, “Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment”, Food Hydrocolloids 19, pp. 533-539.

 Carlucci, F. V.; Karmas, E., 1988, “Liquid Chromatography determination of some amines and their amino acid precursors in protein foods”, J. AOAC, 71, pp. 564-568.

 Casal, S.; Oliveira, M., B., P., P.; Ferreira, M., A., 2002, “Determination of Biogenic amines in coffe by an optimized liquid chromatographic method”, Journal of Liquid Chromatography & Related Technologies, 25, pp. 2535-2549.

 Castillo, M. A.; Castells, R. C., 2001, “Procedure for the determination of biogenic amines by derivatization with dabsyl chloride and reversed phase liquid chromatography”, Chromatographia, 54, nº. 11/12, pp. 711-716.

 Cepero, R.; Alfonso, M.; Arnaiz, A.; Alvaro, J.R.; Elía, I.; Enfedaque, A.,

“Effects of transport and storage conditions on the commercial quality of eggs”. In Egg and egg products quality; BRIZ, R.C. Ed., 2005; pp. 429.

 Cerny, C.; Guntz, R., 2004, “Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis”, European Food Research and Technology, 219, pp.

452-452.

 Chiacchierini, E.; Restuccia, D.; Vinci, G., 2006, Evaluation of two different extration methods for chromatographic determination of bioactive amines in tomato products”, Talanta, 69, pp. 548-555.

 Cipolla, B. G.; Havouis, R.; Moulinoux, J. P., 2007, “Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patiens”, Amino Acids, 33, pp. 203-212.

 Davis, C.; Reeves, R., 2002, “High value opportunities from the chicken egg”, Rural Industries Research and Development Corporation”, No 02/094.

 Denmat, M. L.; Anton, M.; Beaumal, V., 2000, “Characterization of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules”, Food Hydrocolloids, 14, pp. 539-549.

 De Ross, K.; Graf, E., 1995, “Nonequilibrium partition model for predicting flavour retention in microwave and convection heated foods”, Journal of Agriculture and Food Chemistry, 43, pp. 2204-2211.

 De Ross, K.; Mansecal, R., 2003, “Poor performance of flavourings in heat processed products: A problem of poor flavour retention or poor flavour release?”. In Flavour Research at the Dawn of Twenty-first Century; Le Quéré, J. L.; Etiévant, P. X., Eds.; Proceedings of the 10th Weurman Flavour Research Symposium; Tec et Doc Editions; pp. 27-32.

 Dumond, J. P.; Adda, J., 1972, “Isolement des constituent de l`arôme des fromages: comparision de methods”, Lait, 52, pp. 311-323.

 Dumond, J. P.; Roger, S.; Adda, J., 1974, “Etude des composes volatils neuters presents dans les fromages à pâte molle et à croûte lavée”, Lait, 54, pp. 31-43.

 Eliassen, K., A.; Reistad, R.; Risøen, U.; Rønning, H., F., 2002, “Dietary polyamines”, Food Chemistry, 78, pp. 273-280.

 Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J. D., 2005, Dietary manipulation of fatty acid composition in lamb meat

and its effect on the volatile aroma compounds of grilled lamb, Meat Science 69, pp.

233–242.

 Engels, W. J. M.; Dekker R.; de Jong, C.; Neeter, R.; Visser, S. A., 1997, “A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese”, International Dairy Journal, 7, pp. 3-17.

 Ensminger, A. H.; Ensiminger, M. E.; Konlande, J. E.; Robson, J. R. K., “E”. In The Concise Encyclopedia of Foods and Nutrition: Second Edition 2nd ed; CRC Press, 1995; pp. 1-9.

 Favier G. I., Escudero, M. E. ; Velázquez, L.; Guzmán A. M. S., 2000, “Reduction of Yersinia enterocolitica and mesophilic aerobic bacteria in egg-shell by washing with surfactants and their effect on the shell microstructure”, Food Microbiology, 17, pp. 73-81.

 Fennema, O. R., 1976, “Principles of food science”, Food Chemistry Part I, Marcel Decker. Inc, pp. 660-673.

 Ferreira, I.M.P.L.V.O.; Jorge, K.; Nogueira, L.; Silva, F.; Trugo, L.C., 2005,

“Effects of the combination of hydrophobic polypeptides, iso--acids and malto-oligosaccharides on beer foam stability”, Journal of Agriculture and Food Chemistry, 53, pp. 4976-4981.

 Ferreira, I.M.P.L.V.O.; Pinho, O., 2006, “Biogenic amines in Portuguese traditional foods and wines”, Journal of Food Protection, 69, nº 9, pp. 2293-2303.

 Friday, M. L.; Firman, J. D., 1999, “Effects of biogenic amines on broiler performance”, Applied Poultry Science, Inc., pp. 408-413.

 Galey, C.; Potus, J.; Drapon, R.; Poiffat, A.; Bar, C., Fisher, J.; Giampaoli, P., 1994, “Crumb bread flavour: influence of wheat bread crust”, Sciences des Aliments, 14, 643-653.

 Garti, N., “Food emulsifiers: Structure-Reactivity relationships, design, and applications”. In Food Shelf Life Stability, Chemical, Biochemical and Microbiological Changes; Eskin, M., Robinson, D. S., Eds.; C. H. I. P. S., 2002; cap. 9.

 Gautron, J.; Nau, F.; Mann, K; Guérin-Dubiard, C.; Rehault, S.; Hincke, M. T.;

Nys, Y., 2007, “Molecular approaches for the identification of novel egg components”, World’s Poultry Science Journal, 63, pp. 82-90.

 Gobetti, M; Simonetti, M. S.; Corsetti, A.; Santinelli, F.; Rossi, J.; Damiani, P., 1995, “Volatile compound and organic acid productions by mixed wheat sour dough starter”, Food Microbiology, 21, 497-507.

 Guérin-Dubiard, C.; Pasco, M.; Hietanen, A.; del Bosque, A. Q.; Nau, F.;

Croguennec, T., 2005, “Hen egg white fractionation by ion-exchange chromatography”, Journal of Chromatography A, 1090, pp. 58-67.

 Ha, H. C.; Sirisoma, N. S.; Kuppusamy, P.; Zweirer, J. L.; Woster, P. M.;

Casero Jr., R. A., 1998, “The natural polyamine spermine functions directly as a free radical scavenger”, Proc. Natl. Acad. Sci. USA, 95, pp. 11140–11145.

 Halász, A.; Baráth, Á.; Simon-Sarkadi, L., Holzapfel, W., 1994, “Biogenic amines and their production by microorganisms in food”, Trends in Food Science &

Technology, 5, pp. 42-49.

 Hansen, A.; Hansen, B., 1994, “Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs”, Journal of Cereals Science, 19, pp. 185-190.

 Hansen, A.; Schieberle, P., 2005, “Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects, Trends in Food Science and Technology, 16, pp. 85-94.

 Heyns, K.; Stute, R., Paulsen, H., 1996, Carbohydr.Res.,2, pp.132-149.

 Hidalgo, A.; Rossi, M.; Pompei, C., 2006, “Estimation of equivalent egg age through furosine analysis”, Food Chemistry, 94, pp. 608-611.

 Hio, C., H.; Nilantha, S., S.; Periannan, K.; Jay, L., Z.; Patrick, M., W.; Robert, A., C. Jr., 1998, “The natural poliamine spermine functions directly as a free radical scavenger”, Proc. Natl. Acad. Sci. USA, 95, pp. 11140-11145.

 Holzapfel, W.; Bover-Cid, S.; “Biogenic amine forming micro-organisms”. In COST 917: Biogenically Active Amines in Food, vol VII; Morgan, D. M. L.; Bauer, F.;

White, A., Eds.; 2005, pp.159-165.

 Hsu, S.Y.; Chen, T.C., Flavor volatiles of scrambled egg products as affected by composition. In Quality of eggs; Benving G., Scheele C. W., Simons, Eds; Spelderholt Institute for Poultry Research, Beeksbergen, 1981; pp. 135-143

 Huang, T. C.; Ho, C. T.; Fu, H.Y., 2004, J. Agric Food Chem, 52, pp. 2924–

2928.

 Ibrahim, H. R., “Ovotransferrin”. In Natural Food Antimicrobial Systems; CRC Press LLC, 2000; cap 7.

 Innocente, N.; Biasutti, M.; Padovese, M.; Moret, S., 2007, “Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract”, Food Chemistry, 101, pp. 1285–1289.

 ISO 4120, 1983, Sensory analysis - Methodology - Triangular test.

 ISO 6658, 1985, Sensory analysis - Methodology - General guidance

 ISO 5496, 1992, Sensory analysis – Methodology - Initiation and training of assessors in the detection and recognition of odours.

 ISO 8586, 1993, Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 1: Selected assessors.

 Jelen, H. H.; Obuchowska, M.; Zawirska-Wojtasiak, R.; Wasowicz, E., 2000,

“Headspace solid-phase microextraction use for the characterization of volatiles compounds in vegetable oils of different sensory quality”, Journal of Agriculture and Food Chemistry, 48, pp. 2360-2367.

 Jones, D.R, 2007, “Egg Functionality and Quality during long-term storage”, International Journal of Poultry Science, 6, pp. 157-162.

 Joosten, H. M .; Olieman, C., 1986, “Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection”, J Chromatogr., 356, pp.311-319.

 Kalač, P.; Krausová, P., 2005, “A review of dietary polyamines: formation, implications for growth and health and occurrence in foods”, Food Chemistry, 90, pp.

219-230.

 Kalač, P.; Křižek, M.; Pelikánová, T.; Langová, M.; Veškrna, O., 2005,

“Contents of polyamines in selected foods”, Food Chemistry, 90, pp. 561-564.

 Kalač, P., 2006, “Biologically active polyamines in beef, pork and meat products: a review”, Meat Science, 73, pp.1-11.

 Kalligas, G.; Kaniou, I.; Zachariadis, G.; Tsoukali, H.; Epivatlanos, P., 1994,

“Thin layer and high pressure liquid determination of histamine in fish tissues”, Journal of Liquid Chromatography, 17, pp. 2457-2468.

 Karadas, F.; Pappas, A. C.; Surai, P. F.; Speake, B. K., 2005, “Embrionic development within carotenoid-enriched eggs influences the post-hatch carotenoid

status of the chicken”, Comparative Biochemistry and Physiology, Part B, 141, pp. 244-251.

 Karovičová, J.; Kohajdová, Z., 2005, “Biogenic amines in food”, Chemistry Pappers, 59, pp.70-79.

 Kassaify, Z., G.; Li, E. W. Y.; Mine, Y., 2005, “Identification of Antiadhesive fraction(s) in nonimmunized egg yolk powder: in vitro study”, Journal of Agricultural and Food Chemistry, 53, pp. 4607-4614.

 Kataoka, H., 1996, “Derivatization reactions for the determination of amines by gas chromatography and their applications in environmental analysis”, J Chromatogr A., 733, pp. 19-34.

 Kvasnička, F.; Voldřich, M., 2006, “Determination of biogenic amines by capillary zone electrophoresis with conductometric detection”, Journal of Chromatography A, 1103, pp.145–149.

 Kiosseoglou, F.; Paraskevoupoulou, A., 2005, “Molecular interactions in gels prepared with egg yolk and its fractions”, Food Hydrocolloids I, 19, pp. 527-532.

 Komaitis, M. E.; Aggelousis, G., 1993, “Qualitative analysis of volatile compounds from the crust and crumb of anise white bread”, Sciences des Alimentes, 13, pp. 585-591.

 Kovacs-Nolan, J.; Phillips, M.; Mine, Y., 2005 “Advances in the value of eggs and egg components for human health”, Journal of Agricultural and Food Chemistry, 53, pp. 8421-8431.

 Krause, I.; Bockhardt, A.; Neckermann, H.; henle, T.; Klostermeyer, H., 1995,

“Simultaneous determination of amino acids and biogenic amines by reversed-phase hight-performance liquid chromatography of dabsyl derivates”, Journal of Chromatography A, 715, pp. 67-79.

 Kvanisčka, F.; Voldřich, M., 2006, “Determination of biogenic amines by capillary zone electrophoresis with conductometric detection”, Journal of Chromatography A, 1103, pp. 145-149.

 Laghi, l.; Cremonini, M. A.; Placucci, G.; Sykora, S.; Wright, K.; Hills, B., 2005, “A proton NMR relaxation study of hen egg quality”, Magnetic Resonance Imaging, 23, pp. 501-510.

 Lange, J.; Wittmann, C., 2002, “Enzyme sensor array for the determination of biogenic amines in food samples”, Anal Bioanal Chem, 372, pp. 276–283.

 Larrañaga, I. J.; Carballo, J. M.; Rodriguez M. M.; Fernández, J. A., 1999,

“Características, modificaciones y alteraciones de huevos y ovoprodutctos”, Control e Higiene de los Alimentos, Ciclo Formativo Grado Superior, pp. 357-372.

 Larrayoz, P.; Carbonell, M.; Ibañez, F.; Torre, P.; Barcina, Y., 1999, “ Optimisation of indirect parameters wich affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE)”, Food Chemistry, 64, pp. 123-127.

 Larqué, E.; Sabater-Molina, M.; Zamora, S., 2007, “Biological significance of dietary polyamines”, Nutrition, 23, pp. 87–95.

 Lavizzari, T.; Veciana-Nogués, M. T.; Bover-Cid, S.; Mariné-Font, Vidal-Carou, M. C., 2006, “Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography”, Journal of Chromatography A, 1129, pp. 67–72.

 Lay C.; Chyau, C., Yang, 1990, Taiwan Nongye Huaxue Yu Shipin Kexue, 38, pp. 71-79.

 Lecanau, L.; Ducruet, V.; Jouquand, C.; Gratadoux, J. J.;

Feigenbaum, A., 2002, “Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripening cheese”, Journal of Agriculture and Food Chemistry, 50, pp. 3810-3817.

 Leitão, M. C.; Marques, A. P.; Romão M. V. S., 2005, “A survey of biogenic amines in commercial Portuguese wines”, Food Control, 16, pp. 199–204.

 Lerici, C. S.; Manzocco, L.; Anese, A., 1999, “Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products”, Food Research International, 32, pp. 429- 432.

 Linden, G.; Lorient, D., “Egg Products”. In New Ingredients in Food Processing: Biochemistry and Agriculture; Woodhead Publishing Ltd., 1999; Cap. 6.

 Louku, Z.; Zoutou, A., 2003, “A comparative survey of the simultaneous ultraviolet and fluorescence detection in the RP-HPLC determination of dansylated biogenic amines in alcoholic beverages”, Chromatographia, 58, pp. 579-585.

 Louku, Z.; Zoutou, A., 2003, “Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography–atmospheric pressure chemical ionization mass spectrometry”, Journal of Chromatography A, 996, pp. 103–113.

 MacLeod, A. J.; Cave, S. J., 1975, “Volatile flavour components of eggs^”, Journal of the Science of Food and Agriculture, 26, pp. 351-360.

 MacLeod, A. J.; Cave, S. J., 1976, “Variations in the volatile flavour components of eggs”, Journal of the Science of Food and Agriculture, 27, pp. 799-806.

 Macrae, R.; Robinson, R.K.; Sadler; M.J., 1993, “Eggs”, Encyclopedia of Food Science, Food Technology and Nutrition, Academic Press, pp. 1519-1538.

 Maga. J., A., 1982, “Egg and egg product flavour”, Journal of Agriculture and Food Chemistry, 30, pp. 9.14.

 Manning, D.; Moore, C., 1979, “Headspace analysis of hard cheese”, Journal of Dairy Research, 46, pp. 539-545.

 Mariné-Font, A.; Vidal-Carou, C.; Izquierdo-Pulido, M.; Veciana-Nogués, T.;

Hernández-Jover, T., 1995, “Les amines biogenes dans les aliments: Leur signification, leur analyse”, Ann. Fals. Exp. Chim., nº 931, 88, pp. 119-140.

 Martinet, V.; Saulnier, P.; Beaumal, V.; Courthaudon, J.L.; Anton, M., 2003,

“Surface properties of hen egg yolk low-density lipoproteins spread at the air-water interface”, Colloids and Surfaces B: Biointerfaces, 31, pp. 185-194.

 Martínez-Anaya, M. A, 1996, “Enzymes and bread flavour”, Journal of Agriculture and Food Chemistry, 44, pp. 2469-2480.

 Martínez-Castro, I.; Sanz, J.; Amigo, L.; Ramos, M.; Martín-Alvarez, P., 1991,

“Volatile components of Manchego cheese”, Journal of Dairy Research, 58, pp. 239-246.

 Martins, S. I. F. S.; Jongen, W. M. F.; van Boekel, M. A. J. S., 2001, “ A review of Maillard reaction in food and implications to kinetic modelling”, Trends in Food Science & Technology, 11, pp. 364-373.

 Matiella, J. E.; Hsiech, T. C. Y., 1991, “Volatile Compounds in Scrambled Eggs”, Journal of Food Science, 56, pp. 387-390.

 Medina, M., A.; Urdiales, J., L.; Ródriguez-Caso, C.; Ramirez, F., J.; Sánchez-Jiménez, F., 2003, “Biogenic amines and polyamines: similar biochemestry for different

physiological missions and biomedical applications”, Criticals Reviews in Biochemestry and Molecular Biology, 38, pp. 23-59.

 Meilgaard, M.; Civille, G. V.; Carr, G., 1999, “Sensory Evaluation Techniques”, CRC Press, 3rd. ed.

 Meister, K.; Kava, R.; Whelan, E. M.; Ponirovskaya, Y., 2002, “The role of eggs in the diet: update”, American Council of Science and Health, NewYork.

 Messens, W.; Duboccage, L.; Grijspeerdt, K.; Heyndrickx, M.; Herman, L., 2004, “Growth of Salmonella serovars in hens egg albumen as affected by storage prior to inoculation”, Food Microbiology, 21, pp. 25-32.

 Mietz, J.L.; Karmas, E., 1977, “Chemical quality index of canned tuna as determined by HPLC”, Journal of Food Science, 42, pp. 155-158.

 Mínguez-Mosquera, M. I.; Hornero-Méndez, D.; Pérez-Gálvez, A., “Carotenoids and provitamin A in Functional Foods”. In Methods of Analysis for Functional Foods and Nutraceuticals; CRC Press LLC, 2002; cap. 3.

 Mine, Y.; Keeratiurai, M., 2000, “Selective displacemente of caseinate proteins by hen’s egg yolk lipoproteins at oil-in-water interfaces”, Colloids and Surfaces B:

Biointerfaces, 18, pp. 1-11.

 Mine, Y., 1995, “Recent advances in the understanding of egg white protein functionality”, Trends in Food Science & Technology, 6, pp. 225-232.

 Moio, L.; Addeo, F., 1998, “Grana Padani cheese aroma”, Journal of Dairy Research, 65, pp. 317-333.

 Moio, L.; Piombino, P.; Addeo, F., 2000, “Odour impact compounds of Gorgonzola cheese”, Journal of Dairy Research, 67, pp. 273-285.

 Moret, S.; Smela, D.; Populin, T.; Conte, L. S., 2005, “A survey on free biogenic amine content of fresh and preserved vegetables”, Food Chemistry, 89, pp- 355–361.

 Na, J. C.; Song, J. Y.; Lee, B. D.; Lee, S. J.; Lee, C. Y.; An, G. H., 2004, “Effect of polarity on absorption and accumulation of carotenoids by laying hens”, Animal Feed and Technology, 117, pp. 305-315.

 Naidu, A., S., “Overview”. In Natural Food Antimicrobial Systems; Brand, S.;

CRC Press LLC, 2000; cap 1.

 Nishibori, S.; Kawasaki, S., 1990, “Effects of dough materials on flavour formation in baked cookies”, Journal of Food Science, 55, pp. 409-412.

 Nishimura, k.; Shiina, R.; Kashiwagi, K.; Igarashi, K., 2006, “Decrease in polyamines with aging and their ingestion from food and drink”, Journal of Biochemistry, 139, pp. 81-90.

 Nunes, C. S.; Batista, A. O., 2001, “Implications of the Maillard reaction in food and in biological systems”, Revista Portuguesa de Ciências Veterinárias, 96, pp. 53-59.

 Ӧnal, A., 2007, “A review: Current analytical methods for the determination of biogenic amines in foods”, Food Chemistry, 103, pp. 1475-1486.

 Okamoto, A.; Sugi, E.; Koizumi, Y.; Yanagida, F.; Udaka, S., 1997, “Polyamine content of ordinary foodstuffs and various fermented foods”, Bioscience, Biotechnology and Biochemistry, 61, nº 9, pp. 1582-1584.

 Paleólogos, E. K.; Chytiri, S. D.; Savvaidis, I. N.; Kontominas, M. G., 2003,

“Determination of biogenic amines as their benzoyl derivatives after cloud point extraction with micellar liquid chromatographic separation”, Journal of Chromatography A, 1010, pp. 217-224.

 Parpinello, G., P.; Meluzzi, A.; Sirri, F.; Tallarico, N.; Versari, A., 2006,

“Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants”, Food Research International, 39, pp. 47-52.

 Pegg, A. E.; McCann, P. P., 1982, “Polyamines metabolism and function”, The American Physiological Society, C, pp. 212-222.

 Pinho, O.; Ferreira, I.M.P.L.V.O.; Casal, S.; Fernandes, J. O.; Oliveira, M. B. P.

P. ; Ferreira, M., 2001, “Method Optimization for Analysis of the volatile fraction of ewe cheese by Solid-Phase Microextraction”, Chromatography Suplemment, 53, pp.

390-393.

 Pinho, O.; Pérès, C.; Ferreira, I.M.P.L.V.O., 2003, “Solid-phase microextraction of volatile compound s in “Terrincho” ewe cheese, Comparision of different fibers”, Journal of Chromatography A, 1011, pp. 1-9.

 Pinho, O.; Ferreira, I. M., P.L.V.O.; Ferreira, M, 2004, “Discriminative analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics”, International Dairy Journal, 14, pp. 455-464.

 Pozo-Bayón, M., A.; Guichard, E.; Cayot, N., 2006, “Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices”, Food Chemistry, 99, pp. 416-423.

 Pozo-Bayón, M., A.; Ruíz-Rodríguez, A.; Pernin, K.; Cayot, N., 2007,

“Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavoured sponge cakes”, Journal of Agriculture and Food Chemistry, 55, pp.1418-1426.

 Prost, C.; Lee, C. Y.; Giampaoli, P.; Richard, H, 1993, “Extraction of cookie aroma compounds from aqueous and dough model system”, Journal of Food Science, 58, 586-588.

 Punakivi, K.; Smolander, M.; Niku-Paavola, M. -L.; Mattinen, J.; Buchert, J., 2006, “Enzymatic determination of biogenic amines with transglutaminase”, Talanta, 68, pp-1040–1045.

 Radkowski, M., 2001, “Occurrence of Salmonella spp. in consumption eggs in Poland”, International Journal of Food Microbiology, 64, pp. 189–191.

 Rayner, E. T.; Dupuy, H. P.; Legendre, M. G., Schuller, W. H., 1980,

“Assessment of egg flavour (odor) quality by unconventional gas chromatography”, Poultry Science, 59, pp. 2348-2351.

 Regenstein, J. M.; Regenstein, C. E., 1984, “Food protein chemistry: an introduction for food scientists”, Food science and Technology A series of Monographs, cap. 6, pp. 43-48.

 Reineccius, G. A.; Whorton, C., “Flavour problems associated with the microwave cooking of food products”. In The Maillard Reactionin Food Processing.

Uman Nutrition and Phisiology; Finot, P. A.; Aeschbacher, H. U., Hurell, R. F., Liardon, R. Eds.; Proceedings from International Symposium on the Maillard Reaction;

Advances in Life Sciences Collection; Birkhäuser Verlag; 1990, pp. 197-208.

 Romero, R.; Gazquez, D.; Bagur, M. G.; Sanchez-Vinas, M., 2000,

“Optimization of chromatographic parameters for the determination of biogenic amines in wines by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, 871, pp. 75-83.

 Romero, R.; Sanchez-Vinas, M.; Gazquez, D.; Bagur, M. G.; Cuadros-Rodríguez, L., 2001, “Robustness Study for the Determination of Biogenic Amines by HPLC”, Chromatographia, 53, nº. 9/10, pp. 481-484.

 Ruiz, J.; Cava, R., Ventanas, J.; Jensen, M. T., 1998, “Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham”, Journal of Agriculture and Food Chemistry, 47, pp. 4688-4693.

 Ruiz-Capillas, C.; Jiménez-Colmenero, F., 2004, “Biogenic amines in meat and meat products”, Critical Reviews in Food Science and Nutrition, 44, pp. 489-499.

 Ruiz-Jiménez, J.; de Castro, L., 2006, “Pervaporation as interface between solid samples and capillary electrophoresis: Determination of biogenic amines in food”, Journal of Chromatography A, 1110, pp. 245-253.

 Rychlik, M.; Grosh, W., 1996, “Identification of the volatile compounds of the potent odorants formed by toasting of wheat bread, Lebensm. Wiss Technologie, 29, pp.

515-525.

 Saito, K.; Horie, M.; Nose, N.; Nakagomi, K.; Nakazawa, H., 1992,

“Determination of polyamines in foods by liquid chromatography with on-column fluorescence derivatization”, Analytical Sciences, 8, pp. 675-680.

o Sakanaka, S.; Kitahata, K.; Mitsuya, T.; Gutierrez, M.A.; Juneja, L.R., 2000, “Protein quality determination of delipidated egg-yolk”. Journal of Food Composition and Analysis, 13, pp. 773–781.

 Santos, M., H., S., 1996, Biogenic amines: their importance in foods”, International Journal of Food microbiology, 29, pp. 213-231.

 Schieberle, P.; Grosh, W., 1994, “Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust”, Lebensm Unters Forsch,198, 292-296.

 Shalaby, A., R., 1996, “Significance of biogenic amines to food safety and human health”, Food Research International, 29, pp. 675, 690.

 Silphaduang, U.; Hincke, M. T.; Nys, Y.; Mine, Y., 2006, “Antimicrobial proteins in chicken reproductive system”, Biochemical and Biophysical Research Communications, 240, pp. 648-655.

 Silva, C. M.G.; Glória, M. B. A., 2002, “Bioactive amines in chicken breast and thigh after slaughter and during storage at 4 ± 1 ºC and in chicken-based meat products”, Food Chemistry, 78, pp. 214-248.

o Silversides, F.G.; Villeneuve, P., 1994, “Is the Haugh unit correction for egg weight valid or eggs stored at room temperature?”, Poultry Science,73, pp. 50-55.

o Silversides, F.G.; Scott, T.A., 2001, “Effect of storage and layer age on quality of eggs from two lines of hens”, Poultry Science, 80, pp. 1240-1245.

o Silversides, F.G.; Budgell, K., 2004, “The relationships among measures of egg albumen height, pH, and whipping volume”, Poultry Science, 83, pp. 1619-1623.

 Sim, J. S.; Sunwoo, H. H.; Lee E. N., “Ovoglobulin Ig Y”. In Natural Food Antimicrobial Systems; CRC Press LLC, 2000; cap.8.

 Sjöholm, Å, 1993, “Role of polyamines in the regulation of proliferation and hormone production by insulin-secreting cells”, American Physiological Society, C, pp.

501-518.

 Smith, J. P.; Daifas, D. P.; El-Khoury W.; Austin, J. W., “Microbial safety of bakery products”. In Microbial Safety of Minimally Processed Foods; CRC Press LLC, 2003;

cap. 1.

 Smith, T. K.; Tapia-Salazar, M.; Cruz-Suarez, L. E.; Ricque-Marie, D., “Feed-borne biogenic amines: Natural toxicants or growth promotors?” In Avances en Nutrición Acuícola V; Cruz-Suárez, L. E.; Ricque-Marie, D.; Tapia-Salazar, M.; Olvera-Norvoa, M. A.; Civera-Cerecedo, R., Eds; Memorias del Simposium Internacional de Nutrición Acuícola, 2000; pp. 24-32.

 Soda, K.; Yoshiko, K.; Nakamura, T.; Kasono, K.; Kawakami, M.; Konishi, F., 2005, “Spermine, a natural polyamine, suppresses LFA-1 expression on human lymphocyte”, The Journal of Immunology, pp. 237-245

No documento Qualidade e Genuinidade de cremes de pasteleiro: Caracterização da fracção volátil e das Aminas Biogénicas (páginas 89-113)