Geographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

Section: Resultsmentioning

confidence: 99%

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Guzmán

Pertíñez

Soldevilla

et al. 2020

“…The same C16:0 acid is predominant in Parmigiano Reggiano cheese, with an upward trajectory in a study conducted during 24 months of maturation [ 40 ]. The majority is found in Roncal, Mahon [ 41 ], Swiss cheese, Blue Cheese or Roquefort [ 42 ], Emmentaler [ 43 ], Ioannina, Arta, Evros, Thessaloniki, or Larissa [ 44 ]. Palmitic acid is followed by oleic acid (C18:1 n -9), which compared to palmitic acid increases with the maturation of the cheese from 19.86% to 28.11%, being the majority acid in Fontina Valle d’Aosta cheese [ 45 ], Cheddar [ 46 ], and Manchego [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

Mureşan

Marc

Semeniuc

et al. 2021

The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.

“…Moreover, the overlapped distribution of some prickly ash species and inconsistent nomenclature of the species cultivated in different areas make distinguishing the pericarps more difficult. Chemical profiling in plants coupled with chemometrics has been widely used to identify potential indicators to distinguish and classify samples obtained from different species and from different origins [ 33 , 34 , 35 ]. Therefore, the chemometric analyses based on alkylamides in prickly ash pericarps were feasible and necessary.…”

Section: Discussionmentioning

confidence: 99%

Alkylamide Profiling of Pericarps Coupled with Chemometric Analysis to Distinguish Prickly Ash Pericarps

Tian

Wang

et al. 2021

Because of extensive cultivation areas, various cultivars, nonstandard naming notations, and morphology similarity among relative cultivars, adulteration and associated business fraud may happen in the marketplaces of prickly ash pericarps due to higher financial gain and high-frequency trading. This study presents variations in the chemical components and contents of different prickly ash species from different plantations. Alkylamide profiling of pericarps derived from Zanthoxylum armatum, Z. bungeanum, and some relative Zanthoxylum species from 72 plantations across China were tested using ultra-performance liquid chromatography. Then, several chemometrics were applied to classify the prickly ash pericarps to reveal potential indicators that distinguish prickly ash pericarps and to identify the key factors that affect pericarp alkylamide profiling. The dominating alkylamides in the prickly ash pericarps were Z. piperitum (ZP)-amide C (0–20.64 mg/g) and ZP-amide D (0–30.43 mg/g). Alkylamide profiling of prickly ash pericarps varied significantly across species and geographical variations. ZP-amide D in prickly ash pericarps was identified as a potential indicator to distinguish prickly ash species. Longitude and aluminum content in soils were identified as key factors that affected alkylamide profiling of prickly ash pericarps. This study provides a useful tool to classify prickly ash species based on pericarp alkylamide profiling and to determine the key influence factors on pericarp alkylamide variations.