Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

“…Propionic acid was not detected in analysed samples. Some studies have indicated the presence of this compound in Reggianito cheeses and have also suggested a close relationship between total flavour and aroma intensity and propionic content (Hough et al, 1996;Lombardi, Bevilacqua, & Califano, 1994). However, in these works other methodology for the extraction of organic acids was employed.…”

“…In the last years, different aspects of Reggianito cheese related to rheological and sensory properties and their correlations with instrumental parameters (Hough et al, 1996;Montero et al, 2002); the effect of plastic film packaging on texture and certain ripening parameters (Bertola, Bevilacqua, & Zaritzky, 1995) and the incidence of elevated temperature on ripening (Sihufe et al, 2007;Sihufe et al, in press) have been evaluated. Besides, our working group has also made an important contribution.…”

Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening

“…Short-chain fatty acids are associated with the lipolytic activity of bacteria (Green and Manning, 1982;Singh and Kristo!ersen, 1970). Hough et al (1996), working on Reggianito grating cheese, showed that propionic acid was a good indicator of #avor development.…”

The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

“…Some authors have studied the effect of technological changes during Reggianito Argentino cheese manufacture (Lombardi, Bevilacqua, & Califano, 1994;Hough, Martinez, Barbieri, Contarini, & Vega, 1994;Hough et al, 1996;Perotti, Bernal, Meinardi, & Zalazar, 2005), however information about Argentinean hard cheeses is scarce. Particularly, few studies related to the free fatty acid (FFA) profiles in Reggianito Argentino cheese and the effect of storage at elevated temperatures on those profiles have been published.…”