Caciottina massaggiata di Amaseno”, a typical diary product of Lazio Region, prepared from buffalo milks were analyzed for moisture, fat, protein, pH and acidity content at different storage (0, 3, 6 and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavor, texture and overall acceptability) during storage. The aim of this study was to evaluate the flavor profile and acceptability of “Caciottina” cheeses of varying maturity using descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavor sensory language. In quantitative descriptive analysis (QDA) a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panelists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses
Composition and sensory analysis for quality evaluation of a typical italian cheese: influence by ripening period.
PAPETTI, Patrizia;CARELLI, Angela
2013-01-01
Abstract
Caciottina massaggiata di Amaseno”, a typical diary product of Lazio Region, prepared from buffalo milks were analyzed for moisture, fat, protein, pH and acidity content at different storage (0, 3, 6 and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavor, texture and overall acceptability) during storage. The aim of this study was to evaluate the flavor profile and acceptability of “Caciottina” cheeses of varying maturity using descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavor sensory language. In quantitative descriptive analysis (QDA) a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panelists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheesesI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
