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Title: Comparative analysis of chemical, microbiological, sensory and volatile compound profiles in manouri PDO and artisanal manouri cheeses: a preliminary study
Authors: Bintsis, Thomas
Mantzouridou, Fani Th.
Lalou, Sofia
Alvanoudi, Panagiota
Ordoudi, Stella A.
Angelidis, Apostolos S.
Flertouris, Dimitrios
Subjects LC: Cheese - Varieties
Cheese - Varieties - Greece
Cheese - Microbiology
Sensory evaluation
Volatile organic compounds
Keywords: Whey cheese
Artisanal manouri
Industrial manouri
Volatile organic compounds
Sensory evaluation
FT-IR spectroscopy
Issue Date: Feb-2024
Publisher: Springer Nature
Abstract: Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.
Description: Research paper published in "Food and Bioprocess Technology" journal as Open Access (CC BY 4.0).
Length: 16 pages
Type: Journal Article
Relation (Part Of): Food and Bioprocess Technology Journal
Publication Status: Published
Citation: Bintsis, T, Mantzouridou, FT, Lalou, S, Alvanoudi, P, Ordoudi, SA, Angelidis, AS, & Flertouris, D 2024, 'Comparative analysis of chemical microbiological, sensory and volatile compound profiles in manouri PDO and artisanal manouri cheeses: a preliminary study', Food Bioprocess Technology.
Restrictions: Open Access
Attribution 4.0 International
Language: en
Appears in Collections:Journal Articles

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