Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese

Virgili, R.; Parolari, G.; Bolzoni, Luciana; Barbieri, G.; Mangia, Alessandro; Careri, Maria; Spagnoli, Sean; Panari, G.; Zannoni, M.

doi:10.1006/fstl.1994.1098

Cited by 36 publications

(21 citation statements)

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“…V). Higher concentrations of sulphur compounds have also been observed in Parmigiano-Reggiano [21], Idiazábal [5], and Roncal [14] cheeses made in winter.…”

Section: Terpenes Hydrocarbons and Other Compoundsmentioning

confidence: 99%

“…Season should be considered an important factor influencing the volatile fraction and sensory characteristics of cheeses, especially of those made exclusively from raw milk without the addition of starter cultures such as La Serena cheese, a cheese with a designation of origin. However, not many studies have been reported on this subject [3,12,14,21].…”

Section: Introductionmentioning

confidence: 99%

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Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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-La Serena cheese is a soft to semi-soft variety made in Extremadura (western Spain) from Merino ewe raw milk using an extract of Cynara cardunculus as milk coagulant. A purge and trap apparatus coupled to a GC-MS was used to study the seasonal variation of the volatile fraction of La Serena cheeses made at four artisan dairies. Alcohols and esters were the main chemical families found in La Serena cheese. Most volatile compounds were detected in cheeses made during the whole year, although at different concentrations. Abundances of hydrocarbons, primary alcohols, secondary alcohols of an uneven number of carbon atoms, terpenes, 2,3-butanedione, free fatty acids, nitrogen compounds and aromatic compounds were generally higher in cheeses made during spring. Aldehydes reached the highest levels in spring and summer cheeses. Ethanol and ethyl esters were more abundant in spring and autumn cheeses, while branched chain alcohols and branched chain alkyl esters were more abundant in summer cheeses. Cheeses made in winter showed a lower abundance of most volatile compounds, except dimethyl sulphide and dimethyl disulphide. Cheeses made in spring received the highest scores for odour and aroma quality, and cheeses made in winter received the lowest scores. High amounts of 2,3-butanedione, medium concentrations of most terpenes and alcohols, low levels of methyl ketones, especially of 2-butanone, and very low concentrations of 2-butanol were generally recorded for cheeses with the highest quality scores in sensory evaluation. Concentrations of most ethyl esters and branched chain alkyl esters in the highest scored cheeses were above the mean values in cheeses made during the whole year. However, levels of propyl esters and ethyl esters of branched chain acids were lower in the highest scored cheeses.Volatile compound / ewe raw milk / La Serena cheese / seasonal variation Résumé -Variation saisonnière des composés volatils dans le fromage La Serena au lait cru de brebis. La Serena est un fromage à pâte molle ou demi-dure d'appellation d'origine contrôlée fait en Extremadura, à l'ouest de l'Espagne, avec du lait cru de brebis Merino et un extrait de Cynara cardunculus comme coagulant du lait. Un dispositif de « purge and trap » couplé à un appareil de CG-SM a été utilisé pour étudier la variation saisonnière de la fraction volatile des fromages de La Serena fabriqués dans quatre usines pendant une année. Les familles chimiques majoritaires étaient des alcools et des esters. La plupart des composés volatils ont été détectés dans les fromages fabriqués pendant les quatre saisons de l'année, mais à des concentrations différentes. Les concentrations des hydrocarbures, des alcools primaires, des alcools secondaires à nombre impair d'atomes de carbone, terpènes, 2,3-butanedione, acides gras libres, composés azotés et composés aromatiques étaient en général plus élevées dans les fromages de printemps. Les aldéhydes étaient en concentration maximale dans les fromages de printemps et d'été. L'éthanol et les esters éthyliqu...

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“…V). Higher concentrations of sulphur compounds have also been observed in Parmigiano-Reggiano [21], Idiazábal [5], and Roncal [14] cheeses made in winter.…”

Section: Terpenes Hydrocarbons and Other Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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“…15,16 A análise multivariada vem sendo maciçamente utilizada na área de alimentos, permitindo a análise sensorial de leite, 17 a caracterização sensorial e de textura de queijo cheddar 18 e a correlação química e sensorial de queijo parmigiano-reggiano, 19 dentre outros. De acordo com Adamopoulos et al, 20 a associação entre espectroscopia no infravermelho próximo (NIR) e ferramentas de calibração multivariada permite a redução de erros humanos e o aumento da freqüência de análise.…”

Section: Introductionunclassified

Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais

Sauer¹,

Okada²,

Peralta‐Zamora³

2008

Quím. Nova

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CaraCterização físiCo-químiCa de queijo prato por espeCtrosCopia no infravermelho e regressão de mínimos quadrados parCiais elenise sauer-leal e fernanda martins okada Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Campus Ponta Grossa, Av. Monteiro Lobato, s/n -km 04, 84016-210 Ponta Grossa -PR, Brasil patricio peralta-zamora* Departamento de Química, Universidade Federal do Paraná, CP 19081, 81531-990 Curitiba -PR, Brasil Recebido em 11/6/07; aceito em 24/4/08; publicado na web em 22/9/08 PHYSICO-CHEMICAL CHARACTERIZATION OF PRATO CHEESE BY INFRARED SPECTROSCOPY AND PARTIAL LEAST SQUARES REGRESSION. In this work an analytical methodology for the determination of relevant physicochemical parameters of prato cheese is reported, using infrared spectroscopy (DRIFT) and partial least squares regression (PLS). Several multivariate models were developed, using different spectral regions and preprocessing routines. In general, good precision and accuracy was observed for all studied parameters (fat, protein, moisture, total solids, ashes and pH) with standard deviations comparable with those provided by the conventional methodologies. The implantation of this multivariate routine involves significant analytical advantages, including reduction of cost and time of analysis, minimization of human errors, and elimination of chemical residues.Keywords: prato cheese; DRIFTS; multivariate calibration. introduçãoPara priorizar o fornecimento de produtos alimentícios seguros, uniformes e com qualidade, o sistema produtivo precisa manter um rigoroso controle de qualidade, atendendo critérios de órgãos fiscalizadores e demandas de mercado.1 Em função desta necessidade, a disponibilização de métodos analíticos eficientes e rápidos torna-se prioritária, principalmente em casos em que as metodologias tradicionais se mostram demoradas, dispendiosas, inseguras e incompatíveis com as novas diretrizes ambientais. 2Dentro do contexto dos produtos lácteos, controles que visam o cumprimento de padrões relacionados com identidade e qualidade são previstos pelo Ministério da Agricultura, 3 sendo as normas de rotulagem previstas pela Agência Nacional de Vigilância Sanitária. 4 No caso particular do queijo prato, a caracterização físico-química envolve determinações de extrato seco, umidade, proteína, gordura, cinzas e pH, parâmetros determinados por metodologias oficiais, reconhecidamente demoradas e geradoras de resíduos.Nos últimos anos, metodologias que utilizam técnicas instrumentais e ferramentas de calibração multivariada têm sido abundantemente descritas na literatura, com o objetivo de reduzir o tempo de análise e o gasto de reagentes, mantendo a eficiência e a confiabilidade das metodologias convencionais.Dentro deste contexto, a espectroscopia no infravermelho aparece como ferramenta de primeira importância, permitindo o estabelecimento de inúmeras metodologias analíticas orientadas ao controle de qualidade de produtos alimentícios.5-8 Além de versátil, permitindo a análise de uma grande diversidade de ...

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“…However, they believed that these relationships showed flavour association rather than causality. Virgilli et al [45], who also used PLS regression, related individual odour and taste attributes of Parmigiano-Reggiano cheese to volatile and non-volatile components. They showed that certain odour and flavour attributes were related to groups of volatile and non-volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lawlor

Delahunty

Wilkinson

et al. 2001

Lait

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-Relationships between the odour, flavour and texture sensory attributes and the neutral volatile composition and gross composition of ten varieties of cheese were determined. Sensory evaluation was carried out by fifteen trained assessors who used a vocabulary of nine odour, twenty-one flavour and ten texture terms. Volatile compounds were isolated in a bench top purge and trap model system, trapped on Tenax-TA and analysed using gas chromatography coupled with mass spectrometry. Gross composition was measured using standard methods. Results of Principal Components Analysis on the sensory data showed that the first seven Principal Components significantly discriminated between cheeses and accounted for 86% of the variation. Partial Least Squares regression was used to determine the relationship between significant sensory attributes and thirty identified volatile compounds and the gross compositional data. Six odour and eleven flavour attributes were positively correlated with subsets of volatile compounds and gross compositional data. Seven texture attributes were shown to be correlated to subsets of gross compositional measurements. Overall, the present study illustrated that individual cheese flavour and texture attributes are the result of complex interactions of specific volatile compounds and compositional variables. évaluation sensorielle a été réalisée par quinze sujets entraînés avec un vocabulaire de neuf descripteurs pour l'odeur, vingt et un pour le goût et dix pour la texture. Les composés volatils ont été isolés à l'aide d'un système de concentration des effluves sur polymère Tenax-TA et ont ensuite été analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse. Les principaux paramè-tres de composition ont été déterminés à l'aide de méthodes standards. Les analyses en composantes principales des données sensorielles ont montré que les sept premières composantes principales significativement discriminantes comptaient pour 86 % de la variation totale. Une méthode statistique de régression multidimensionnelle a été utilisée pour déterminer les corrélations entre les données sensorielles, trente composés volatils des différents fromages et leur composition. Six descripteurs d'odeur et onze de goût ont été positivement corrélés avec des groupes de composés d'arômes et certains paramètres de composition. Sept descripteurs concernant la texture ont été corrélés à des paramètres de composition. Cette étude a montré que l'arôme et la texture d'un fromage résultent d'interactions complexes entre la fraction volatile et les principaux paramètres de composition.caractéristique sensorielle / fraction volatile neutre / composition / fromage / régression type PLS

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Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese

Cited by 36 publications

References 0 publications

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

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