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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/10400
Título

Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

AutorGómez-Ruiz, José Ángel ; Cabezas, Lourdes; Martínez-Castro, Isabel ; González-Viñas, Miguel Ángel; Poveda, Justa María
Palabras claveManchego cheese
Sensory analysis
SDE
P&T
Volatile compounds
Adjunct starters
Lactobacillus plantarum
Fecha de publicaciónmay-2008
EditorSpringer
CitaciónEuropean Food Research and Technology 227(1): 181-190 (2008)
ResumenThree batches of Manchego cheese were manufactured using one of the following starter culture systems: (1) a defined strain starter culture comprising Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. dextranicum; (2) the above-defined strain starter culture and an adjunct culture (Lactobacillus plantarum), all these strains being isolated from high-quality Manchego cheeses and (3) a commercial starter consisting of two strains of Lactococcus lactis. Differences in volatile profile and the sensory characteristics of these cheeses were studied. After 4 months of ripening, the two batches of cheese made with the defined strain starter cultures obtained the highest scores for sensory attributes and for the overall impression. Additionally, Purge & Trap and SDE analysis showed a more complex volatile profile in these cheeses than in those made with the commercial starter. Extending the maturation time to 8 months for cheeses made with the defined starter cultures led to significant higher levels of free fatty acids and ethyl esters in those cheeses made without adjunct culture. However, panelists did not find significant differences among the sensory characteristics of the two cheeses.
Descripción10 pages, 1 figure, 6 tables.-- Available online Jul 18, 2007.
Versión del editorhttp://dx.doi.org/10.1007/s00217-007-0708-7
URIhttp://hdl.handle.net/10261/10400
DOI10.1007/s00217-007-0708-7
ISSN1438-2377 (Print)
1438-2385 (Online)
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