12 research outputs found
Sensory Profile of Greek Islands Thyme Honey
The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p < 0.01) for all attributes except for floral aroma, with the Group A samples being the lightest in color (4.9 ± 1.8) and having the highest floral odor intensity (5.0 ± 2.0) and salty taste (3.5 ± 1.1). Additionally, samples with the highest pollen grain content (i.e., Group A) had olfactory notes of wood/wax/resin and a chemical aroma
Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela
The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
Sensory quality of meat from suckling kids of two indigenous Spanish goat breeds raised in grazing production systems
En España, hay un interés creciente por la conservación de las razas caprinas autóctonas con formas de producción basadas en el pastoreo y por la posibilidad de transformación en producciones ecológicas. El objetivo ha sido evaluar las características sensoriales de la carne de cabrito lechal de dos razas autóctonas, criados en sistemas de producción convencional y ecológica, basados en el pastoreo. Se utilizaron 21 cabritos lechales de los cuales 12 fueron criados en un sistema ecológico (6 de raza Payoya y 6 de raza Blanca Andaluza) y 9 en un sistema convencional (3 de raza Payoya y 6 de raza Blanca Andaluza). El perfil sensorial de la carne se evaluó mediante un panel analítico. Con relación al sistema de explotación, los resultados obtenidos indican que las carnes procedentes de sistemas ecológicos tenían menos intensidad de olor y una textura más blanda, tierna y jugosa que las carnes del sistema convencional. Respecto a la raza, el estudio mostró que las carnes de cabrito de la raza Blanca Andaluza presentaron una intensidad de olor menor y una textura más blanda, tierna y jugosa que las carnes de cabrito de la raza Payoya. Estos resultados preliminares podrían ser favorables para la transformación de las explotaciones convencionales, basadas en pastoreo, a ecológicas.In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier texture than the Payoya kid meat. These are promising preliminary results that highlight some of the benefits resulting from the transition from conventional to organic grazing systems for goat production
Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds ofMilk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System
We conducted the first nutritional analysis of dairy products from the traditional Roja
Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December
2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and
ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 g/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 g/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 g) and -tocopherol (361.7 g). The fat soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and -tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
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
Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants
Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber’s geographical location on the aroma sensory profiles and key odorants of Iberian ham. Dry-cured Iberian ham was obtained from 3 acorn-fed pigs and, for the first time, both of the participating production facilities, located in two different Andalusian municipalities with different altitudes above mean sea level, processed one of the two hind legs from each pig. The descriptive sensory profile of orthonasal and retronasal odours was determined by trained panellists, while odour-active compounds were determined by gas chromatography/mass spectrometry-olfactometry (GC/MS-O). The results obtained showed that, separately, both techniques enable Iberian ham samples to be differentiated by their ripening chamber’s geographical location. For sensory analysis, retronasal sensory analysis appeared to be the most suitable for this goal, highlighting the “meat broth odour” and “roasted nuts odour” descriptors which presented significant differences between geographical locations for samples from all pigs. Moreover, ripening chamber’s geographical location characteristics and the initial composition of the raw material seemed to influence the content of some odour-active compounds. The odour-active compound identified as octane/acetone and isobutanol were conditioned by the ripening chamber’s geographical location, while decanal/2-ethyl-1-hexanol, 1-undecanol, 2-furanmethanol and cis-2-nonenal were also influenced by the individual pig itself. This study showed that slight climatological differences due to the location of the ripening chamber seem to have somewhat of an influence on the aromatic profile.Universidad de Sevilla VIPPIT-2019-I
Panel training programme for the Protected Designation of Origin "Aceituna Aloreña de Málaga"
Se presenta el programa de formación de catadores
para la Denominación de Origen Protegida (DOP) “Aceituna
Aloreña de Málaga”. Este programa, de 52 h de duración,
se realiza en 2 etapas: una primera de selección
(4 h) donde se eligen a los candidatos más adecuados
entre industriales y técnicos del sector y una segunda de
entrenamiento (48h) que consta de 2 fases: una primera
general (12h) donde los catadores aprenden el vocabulario
y desarrollan la memoria sensorial y una segunda
específica (36h) donde se establece la forma de preparación
de la muestra, las condiciones del ensayo, la hoja
de perfil y los criterios de aceptación y rechazo para la
DOP. Se valoran 9 atributos sensoriales: 4 de olor (frutado,
verde/hierba, aliño y láctico), 2 de aroma (frutado y
aliño), 2 sabores básicos (ácido y amargo) y 1 de textura
(crocante) y la ausencia de defectos. La aceituna Aloreña
de Málaga se caracteriza por su olor y aroma afrutado
y a aliño, por su sabor amargo y por su textura crocante.A training programme (52 h) was developed for the
Protected Designation of Origin (PDO) Aceituna Aloreña de
Málaga quality certification panel. Recruiting of the panel
was done by personal interview with open questions
between producers and technicians of the product and
seven tests were submitted to potential candidates during
the selection step (4h). Training was done in two stages: a
basic training period (12h) in which the assessors developed
their sensory memory and improved their aptitude for
detecting, recognizing and describing the sensory stimuli
and a specific training period (36 h), in which the sample
preparation, test conditions and the sensory profile were
established. The specific training finished when the
evaluation method and requirements of the Aloreña olives
for the PDO were established and the panel work as a
whole. 9 positive descriptors were analyzed in order to
characterize Aloreña table olives: 4 for odor (fruity, green,
seasoning and lactic), 2 for aroma (fruit and seasoning), 2
for basic tastes (acid and bitter) and 1 for texture (crunchy).
The Aloreña olive from Málaga is characterized by its fruity
and seasoning odor and aroma, bitter taste and crunchy
texture
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
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