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dc.contributor.authorGómez-Ruiz, José Ángel-
dc.contributor.authorCabezas, Lourdes-
dc.contributor.authorMartínez-Castro, Isabel-
dc.contributor.authorGonzález-Viñas, Miguel Ángel-
dc.contributor.authorPoveda, Justa María-
dc.date.accessioned2009-02-06T13:27:48Z-
dc.date.available2009-02-06T13:27:48Z-
dc.date.issued2008-05-
dc.identifier.citationEuropean Food Research and Technology 227(1): 181-190 (2008)en_US
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/10400-
dc.description10 pages, 1 figure, 6 tables.-- Available online Jul 18, 2007.en_US
dc.description.abstractThree 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.en_US
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Education and Culture and EU (FEDER Program 1FD97-0166). J.A. Gómez-Ruiz acknowledges Comunidad de Madrid for a scholarship.en_US
dc.format.extent458108 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsclosedAccessen_US
dc.subjectManchego cheeseen_US
dc.subjectSensory analysisen_US
dc.subjectSDEen_US
dc.subjectP&Ten_US
dc.subjectVolatile compoundsen_US
dc.subjectAdjunct startersen_US
dc.subjectLactobacillus plantarumen_US
dc.titleInfluence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheeseen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1007/s00217-007-0708-7-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s00217-007-0708-7en_US
dc.identifier.e-issn1438-2385-
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