Influence of four single fresh forages on volatile organic compound (VOC) content and profile and sensory properties of goat Caciotta cheese
| Autor: | Adriana Carmen Di Trana, M. Pizzillo, Maria Antonietta Di Napoli, Salvatore Claps, Francesco Paladino, V. Fedele, Anna Rocchina Caputo, L. Sepe |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
chemistry.chemical_classification
Taste VOC Goat cheese Sensory quality Fresh forage food.ingredient biology Astringent 040301 veterinary sciences Flavour 0402 animal and dairy science Forage 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Lolium perenne 0403 veterinary science Avena food chemistry Animal Science and Zoology Volatile organic compound Food science lcsh:Animal culture Medicago sativa lcsh:SF1-1100 |
| Zdroj: | Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 390-392 (2010) Scopus-Elsevier |
| ISSN: | 1594-4077 |
| Popis: | Aim of the trial was to evaluate the effect of fresh single-species herbage on the VOC and sensory properties of cheese, in order to individuate specific descriptors linked to the use of fresh herbage in pureness. Two groups of Siriana housed goats were fed alternately with 2 grasses: Avena sativa (AS) and Lolium perenne (LP) and 2 legumes: Medicago sativa (MS) and Trifolium incarnatum (TI) in pureness. The milk was processed as Caciotta cheese and ripened for 20 days. The VOC analyses (by GC-MS) showed the highest VOC total content in AS cheeses (226.55a.u.), where alcohols was the dominant class; the lowest value (79.96a.u.) was found in TI cheeses, and the dominant class was hydrocarbons. The panel test (for colour, odour, taste and final acceptability) showed that cheeses from grasses’ groups were described with astringent and blue taste, those from legumes with acidic, bitter and light goaty taste. All cheeses showed goaty taste, except LP cheeses. Grasses’ cheeses showed higher final acceptability than those from legumes. The results showed that each meadow’s species, with its specific content of secondary metabolites, at specific phenological stage, was able to characterise the derived cheese products at sensorial level. |
| Databáze: | OpenAIRE |
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