Sensory Evaluation and Related Volatile Components of White Herby Cheese


	International Journal of Dairy Science
	Year: 2008 \| Volume: 3 \| Issue: 4 \| Page No.: 160-169 DOI: 10.3923/ijds.2008.160.169

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.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product

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

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		FSTA
		Google Scholar
		SCIMAGO

Follow @scialert

Science Alert