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The aim of the present work was to study the sensorial characteristics of Murcia al Vino cheese made with different coagulants (animal rennet and powdered vegetable coagulant obtained from cardoon [Cynara cardunculus]) and of different weights (1 and 3 kg). The cheeses made with rennet showed less odor and taste intensities, a bit clearer color and were harder and grainier, but less creamy than the cheeses made with vegetable coagulant. The big cheeses were characterized by high wine odor, acid odor, wine taste, bitter taste, acid taste, and number, size and distribution of eyes notes. The small cheeses were distinguished by a high overall taste intensity, hardness, overall odor intensity, color, saltiness and graininess. Most of the sensorial characteristics were affected by the ripening time of the cheeses.

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The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

The aims of the present study were to determine compositional characteristics of Murcia al Vino goat's cheese and to evaluate the effect of different types of coagulants (animal rennet and powdered vegetable coagulant obtained from the cardoon Cynara cardunculus) on the improvement of the technological quality of Murcia al Vino goat's cheese. Only the pH, TA and ash and Ca contents were affected in a significant way by the type of coagulant used. There was a decrease in the moisture and an increase in the sodium chloride during ripening, while other parameters were unchanged. The pH and titratable acidity (TA) values of the cheeses were affected significantly by the time of ripening. There was an increase of the Na as well as a significant decrease of the Ca, P, Zn, Cu and Fe components, as a consequence of the increase of the acidity of the cheese during ripening. The esterified fatty acids were not modified significantly by the type of coagulant or by the time of ripening. Those most abundant in this type of cheese were C16 and the C18 : 1.