Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures
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Título: | Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures |
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Autor/es: | Beltrán Sanahuja, Ana | Pesci de Almeida, Rafaela | Igler Marí, Kilian-Anja | Cano-Lamadrid, Marina | Valdés, Arantzazu | Sendra Nadal, Esther |
Grupo/s de investigación o GITE: | Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Palabras clave: | Ewe | SPME | Protected designation of origin | Cheese | Sensory analysis |
Fecha de publicación: | 29-dic-2023 |
Editor: | MDPI |
Cita bibliográfica: | Beltrán Sanahuja A, Pesci de Almeida R, Igler Marí K-A, Lamadrid MC, Valdés García A, Nadal ES. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures. Foods. 2024; 13(1):127. https://doi.org/10.3390/foods13010127 |
Resumen: | 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. |
Patrocinador/es: | The authors would like to acknowledge the University of Alicante (GRE20-24-466A) and the Mediterranean Gastronomy Center (GASTERRA-2022/23) for their financial support. |
URI: | http://hdl.handle.net/10045/139581 |
ISSN: | 2304-8158 |
DOI: | 10.3390/foods13010127 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.3390/foods13010127 |
Aparece en las colecciones: | INV - AAQCN - Artículos de Revistas |
Archivos en este ítem:
Archivo | Descripción | Tamaño | Formato | |
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Beltran-Sanahuja_etal_2024_Foods.pdf | 1,51 MB | Adobe PDF | Abrir Vista previa | |
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