Publication detail

Volatile Compounds and Sensory Quality of Fresh Cheese Enriched with Extract of Plectranthus amboinicus

VÍTOVÁ, E. ZEMANOVÁ, J. GROSS, M. SUSKÁ, A.

Original Title

Volatile Compounds and Sensory Quality of Fresh Cheese Enriched with Extract of Plectranthus amboinicus

Type

abstract

Language

English

Original Abstract

Fresh cheese is the common name for cheeses made from fresh curds that have not been pressed or aged. In this work, the model fresh acid-curd cheese samples were produced using standard technology (acetic acid as coagulant) with the addition of Plectranthus amboinicus extract with the aim to evaluate the effect of this addition on nutritional and sensory quality of product. The products were characterized in terms of sensory quality, volatile compounds profile and antioxidant activity. The volatiles were determined by HS-SPME-GC-MS; total antioxidant activity was determined using the ABTS assay, total phenolic content by the Folin-Ciocalteu method. Color, odour and flavour were evaluated sensorially, overall sensory quality and acceptability of cheeses using ranking test. The results indicate, that addition of extract significantly influence chemical composition, as well as the sensory quality of samples. Compared to control cheese (without addition of extract), the samples were enriched with some volatile aroma substances, especially terpenes; they also had higher antioxidant activity and the phenolic content. However, addition of extract negatively influenced color of samples, that was described as inhomogeneous, brownish, unusual for the consumers; and flavour was more bitter than expected herbal. All these factors negatively influenced overall acceptability of samples.

Keywords

Plectranthus amboinicus, fresh cheese, volatiles, sensory quality

Authors

VÍTOVÁ, E.; ZEMANOVÁ, J.; GROSS, M.; SUSKÁ, A.

Released

23. 9. 2022

Location

Poznań University of Life Sciences

Pages from

22

Pages to

22

Pages count

1

BibTex

@misc{BUT180824,
  author="Eva {Vítová} and Jana {Zemanová} and Michal {Gross} and Alžběta {Suská}",
  title="Volatile Compounds and Sensory Quality of Fresh Cheese Enriched with Extract of Plectranthus amboinicus",
  booktitle="International conference {"}Challenges in food flavor and volatile compounds analysis{"}
Book of abstracts",
  year="2022",
  pages="22--22",
  address="Poznań University of Life Sciences",
  note="abstract"
}