TY - JOUR
T1 - Evolution during three ripening stages of Évora cheese
AU - Carvalho, Graça P.
AU - Santos, Rute
AU - Fino, Anabela
AU - Ferreira, Paulo
AU - Rodrigues, Francisco M.
AU - Dias, João
N1 - ALT20-03-0145-FEDER-023356
UIDP/04035/2020
UIDB/05064/2020
PY - 2020/9
Y1 - 2020/9
N2 - The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 ◦C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.
AB - The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 ◦C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.
KW - Cheese
KW - Ripening
KW - Sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=85090204013&partnerID=8YFLogxK
U2 - 10.3390/foods9091140
DO - 10.3390/foods9091140
M3 - Article
C2 - 32825083
AN - SCOPUS:85090204013
VL - 9
JO - Foods
JF - Foods
IS - 9
M1 - 1140
ER -