Sensory profiling, volatiles and odor-active compounds of Canestrato pugliese PDO cheese made from raw and pasteurized ewes' milk

Italian Journal of Food Science

Volumn 20, Issue 2, 2008, Pages 225-237

  Piombino, P ^a   Pessina, R ^b   Genovese, A ^b   Lisanti, M T ^b   Moio, L ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Canestrato pugliese PDO cheese; GC MS; GC O; Pasteurized ewes' milk; QDA; Raw ewes' milk

Indexed keywords

EID: 49849087916     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Albenzio M., Corbo M.R., Rehman S.U., Fox P.F., De Angelis M., Corsetti A., Sevi A. and Gobetti M. 2001. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int. J. Food Microbiol. 67: 35.
2. Aubry V. 1999. Contribution à la connaissance aromatique des vins de Pinot noir de Bourgogne par des methods Instrumentals et sensorielles. Ph.D. Thesis, Université de Bourgogne, Dijon, France.
3. Christensen K.R. and Reineccius G.A. 1995. Aroma extraction dilution analysis of aged Cheddar cheese. J. Food Sc. 60: 218.
4. Collomb M., Butikofer U., Spahni M., Jeangreos B. and Bosset J.O. 1999, Composition en acides gras et en glycérides de la matiére grassed du lait de vache en zone de montagne et de plaine. Sci. Alim. 19: 97.
5. Corbo M.R., Albenzio M., De Angelis M., Sevi A. and Gobbetti M. 2001. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. J. Dairy Sci. 84: 551.
6. Curioni P.M.G. and Bosset J.O. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12: 959.
7. Di Cagno R., Banks J., Sheehan L., Fox P.F., Brechany E.Y., Corsetti A. and Gobbetti M. 2003. Comparison of microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. Int. Dairy J. 13: 961.
8. Di Cagno R., UpadhyayV.K., Mcsweeney P.L.H., Corbo M.R., Faccia M. and Gobbetti M. 2004. Microbiological, compositional and biochemical characterization of PDO Canestrato Pugliese cheese. It. J. Food Sci. 16: 45.
9. Dumont J.P. and Adda J. 1972. Isolation of aroma compounds from cheeses. Comparison of methods. Lait. 52: 311.
10. Faccia M., Gambacorta G., Liuzzi V.A., Alviti G. and Di Luccia A. 2003. Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen. It. J. Food Sci. 15: 75.
11. Fernàndez-Garcìa E., Carbonell M. and Nunez M. 2002. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. J. Dairy Res. 69: 579.
12. Fernàndez-Garcìa E., Carbonell M., Calzada J. and Nunez M. 2006. Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: a comparative study. Int. Dairy J. 16: 252.
13. Gattordo G. and Moscarella F. 1994. Scelta del componenti di un panel di assaggiatori. Descrizione dei test statistici di selezione. Ind. Alimentari. 33: 963.
14. Gomez-Ruiz J.A., Ballesteros C., Vinas M.A.G., Cabezas L. and Martinez-Castro I. 2002. Relationships between volatile compounds and odour in Manchego cheese: Comparison between artisanal and Industrial cheeses at different ripening times. Lait 82:613.
15. Grappin R. and Beuvier. 1997. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int. Dairy J. 7: 751.
16. Le Fur Y. 1998. Contribution à la connaissance aromatique des vins de Chardonnay de Bourgogne. Etude des potentialités olfactives de quatre composés volatiles: cinnamate d'éthyle, le guaiacol, le cycloténe et le maltol. Ph.D. Thesis, Université de Bourgogne, Dijon, France.
17. MacFie H.J., Bratchell N., Greenhoff K. and Vallis L.V. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 4: 129.
18. Mariaca R.G., Berger T.F.H., Gauch R., Imhof M.I., Jeangros B. and Bosset J.O. 1997. Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursor of flavor compounds in milk and dairy products. J. Agric. Food Chem. 45: 4423.
19. McEwan J.A. and Schlich P. 1991. Correspondence analysis in sensory evaluation. Food Qual. Pref. 3: 23.
20. Moio L. and Addeo F. 1998. Grana Padano cheese aroma. J. Dairy Res. 65: 317.
21. Moio L., Piombino P. and Addeo F. 2000. Odour-impact compounds of Gorgonzola cheese. J. Dairy Res. 67: 273.
22. Molimard P. and Spinnler H.E. 1996. Review. Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J. Dairy Sci. 79: 169.
23. Nàjera A.I., Barròn L.J.R. and Barcina Y. 1993. Composition of the lipid fraction of cows', ewes' and goats' cheeses and effects on quality. Revista Espanola de Ciencia y Tecnologia de Alimentos. 33: 345.
24. Pinho O., Ferreira I.M.P.L.V.O. and Ferreira M.A. 2003. Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: Intravarietal comparison. J. Dairy Sci. 86: 3102.
25. Pollien P., Ott A., Montigon F., Baumgartner M., Munoz-Box R. and Chaintreau A. 1997. Hyphenated headspace-gas chromatography-sniffing technique: Screening of impact odorants and quantitative aromagram comparisons. J. Agric. Food Chem. 45: 2630.
26. Pripp A.H., Skeie S., Isaksson T., Borge G.I. and Sorhaug T. 2006. Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese. Int. Dairy J. 16: 225.
27. Sousa M.J., Ardö Y. and McSweeney P.L.H. 2001. Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 11: 327.
28. Stone H. J., Sidel S., Oliver A., Woolsey R. and Singleton R.C. 1974. Sensory evaluation by quantitative descriptive analysis. Food Technol. 11: 24.
29. Urbach G. 1993. Relations between cheese flavour and chemical composition. Int. Dairy J. 3: 389.
30. Yvon M. and Rijnen L. 2001. Cheese flavour formation by amino acid catabolism Int. Dairy J. 11: 185.