Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese

Caja, María del Mar; Castillo, Marı́a Luisa Ruiz del; Blanch, Gracia Patricia

doi:10.1007/s12161-011-9215-3

Cited by 6 publications

(1 citation statement)

References 27 publications

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“…The abundant presence of these short-chain linear fatty acids is thought to be responsible for the characteristic piquant taste of ewes’ cheeses [ 40 ]. Carboxylic acids are also precursors of other aromatic compounds, such as ketones, lactones, aldehydes, and esters [ 41 , 42 ]. All of them were extracted and identified in the present work.…”

Section: Resultsmentioning

confidence: 99%

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

Beltrán Sanahuja,

Pesci de Almeida,

Igler Marí

et al. 2023

Foods

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The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5–3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, commercial cured ewe’s milk cheese samples with a similar external appearance were analyzed, including five PDO and five non-PDO samples. The parameters analyzed were color, texture, pH, humidity, water activity, and the volatile profile. Additionally, a descriptive and consumer-sensory analysis of the cheese samples was carried out. Statistical analysis of the results showed that luminosity, color coordinates a* and b*, percentage of deformation, humidity, water activity, and acid contents were significantly higher in non-PDO cheese samples. The breaking force, maximum force, and the content of esters were significantly higher in those cheese samples with PDO. In addition, PDO cheese samples showed higher scores for all attributes evaluated by consumers, except for color. These results suggest that PDO cheeses are placed on the market with a higher degree of ripening than non-PDO ones and that consequently they are more positively valued by consumers.

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Section: Resultsmentioning

confidence: 99%