Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould-ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter-free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P.roqueforti inoculated cheese was clearly separated from the other cheeses at 180days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2-butanone, 2-heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60days); as ripening proceeded, these differences were become evident and P.roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould-ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P.roqueforti and Lor-free was the best type of mould-ripened Civil cheese. The results showed that the use of P.roqueforti in the manufacture of mould-ripened Civil cheese has significant impact on the volatile profiles and sensory attributes.
Açıklama
Anahtar Kelimeler
Mould-ripened Civil cheese, Blue cheese, Penicillium roqueforti, Volatile composition, Sensory analysis
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
66
Sayı
4
