Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening
| Autor: | Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi |
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| Přispěvatelé: | Semeniuc, Cristina Anamaria, Mandrioli, Mara, Tura, Matilde, Socaci, Beatrice Sabrina, Socaciu, Maria-Ioana, Fogarasi, Melinda, Michiu, Delia, Jimborean, Anamaria Mirela, Mureşan, Vlad, Ionescu, Simona Raluca, Rotar, Mihaela Ancuţa, Gallina Toschi, Tullia |
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: |
physicochemical propertie
Health (social science) sensory propertie lavender-flavored Gouda-type cheese physicochemical properties textural properties microbiological properties volatile compounds sensory properties Plant Science microbiological propertie Health Professions (miscellaneous) Microbiology textural propertie Food Science |
| Zdroj: | Foods; Volume 12; Issue 8; Pages: 1703 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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