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International Journal of Dairy Science
  Year: 2008 | Volume: 3 | Issue: 4 | Page No.: 160-169
DOI: 10.3923/ijds.2008.160.169
 
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Sensory Evaluation and Related Volatile Components of White Herby Cheese
Mervat I. Foda, Faten L. Seleet and A.H. El-Ghorab

Abstract:
The aim of this study was to evaluate new white herby cheese organolyptically and their related volatile compounds to introduce them to the Egyptian market. Celery and thyme with different concentrations (1 and 2%) were used to prepare the new cheese. Results showed that lower concentration (1%) of both celery and thyme got the highest total acceptability scores in both descriptive and hedonic tests. Fresh and cold stored herby cheeses, in addition to control sample were analyzed to identify their volatile compounds using GC-MS, employing the headspace method for the extraction process. Sixty eight volatile compounds were identified as follows: 14-alcohols, 6-aldehydes, 6-ketones, 26-esters, 7- free fatty acids and 9-hydrocarbones. Their concentrations as relative area (%) and KIs were also determined.
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How to cite this article:

Mervat I. Foda, Faten L. Seleet and A.H. El-Ghorab, 2008. Sensory Evaluation and Related Volatile Components of White Herby Cheese. International Journal of Dairy Science, 3: 160-169.

DOI: 10.3923/ijds.2008.160.169

URL: https://scialert.net/abstract/?doi=ijds.2008.160.169

 
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