Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

Abstract

This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC—cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers’ perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese’s microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers’ acceptance and purchase intention.

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms

“…The methods published in ISO 1442:1997 [11], ISO 937:2023 [12], ISO 1443:1973 [13], and ISO 936:1998 [14] standards were used to determine the moisture, protein, fat, and ash content of Vienna sausages. The formula for calculating the total carbohydrate content (%) was 100 − (% moisture + % protein +% fat + % ash) [15], and the one for energy value (kcal/100 g) was 4 × (g protein + g carbohydrate) + 9 × (g fat) [16].…”

“…Sensory analysis of Vienna sausages and determination of consumers' acceptance and purchase intention was carried out using the tests proposed by Semeniuc et al [16]. The 9-point hedonic scale test was used to evaluate the appearance, color, odor, taste, texture, and overall acceptability of Vienna sausages.…”

Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection

“…CoQ10 levels in the oil press cakes, fish meat, and chicken hearts.MC-moisture content (%) determined using oven drying at 103 • C to a constant weight[33]; RPC-rapeseed press cake; SPC-sunflower press cake; PPC-pumpkin press cake; LPC-linseed press cake; WPC-walnut press cake; HPC-hempseed press cake; WF-whole fish; LWF-lyophilized whole fish; CH-chicken hearts; LCH-lyophilized chicken hearts; n.d.-not detected; σ-standard deviation; RSD-relative standard deviation; σ pooled -pooled standard deviation; RSD pooled -pooled relative standard deviation. Results are expressed as mean ± standard deviation of triplicate data (n = 3).…”