Volatile fraction of DOP "Castelo Branco" cheese: Influence of breed

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Ferreira, Isabel (Author) FCNAUP; Pinho, Olívia (Author) FCNAUP; Sampaio, Paulo (Author) Other

Journal

Title: Food Chemistry

Vol. 112 No. 4

Pages: 1053-1059

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 40 Citations

ISI Web of Science

Scopus - 42 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-N62

DOI: 10.1016/j.foodchem.2008.06.048

Resumo (PT): “Castelo Branco” cheese is a Portuguese DOP cheese made from raw ewe’s milk coagulated with Cynara cardunculus, ripened for at least 40 days. “Merino da Beira Baixa” pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP “Castelo Branco” cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. Volatile compounds profile was assayed by SPME–GC–MS. A total of 67 volatile compounds were separated and identified. The volatile profiles of the three types of cheeses differed significantly. Descriptive analysis and triangle tests confirmed that these cheeses presented significantly different sensory characteristics. Discriminant analysis showed that specific volatile components seemed to distinguish specific cheeses. <br> <br> Keywords: Cheese; Ovine race; Headspace analysis; Solid-phase microextraction; Volatile profile; Flavour <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4SVKSVW-B&_user=2460038&_coverDate=02%2F15%2F2009&_rdoc=48&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232009%23998879995%23696820%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=53&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=e2b00ceff6a72733fe9d6c4ee5955032"> Texto integral</a> <br> <br>

Abstract (EN): "Castelo Branco" cheese is a Portuguese DOP cheese made from raw ewe's milk coagulated with Cynara cardunculus. ripened for at least 40 days. "Merino da Beira Baixa" pure race is frequently used to produce milk for this cheese, however, exotic races such as Assafand crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP "Castelo Branco" cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. Volatile compounds profile was assayed by SPME-CC-MS. A total of 67 volatile compounds were separated and identified. The volatile profiles of the three types of cheeses differed significantly. Descriptive analysis and triangle tests confirmed that these cheeses presented significantly different sensory characteristics. Discriminant analysis showed that specific volatile components seemed to distinguish specific cheeses.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7