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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 |
URI: | https://link.springer.com/article/10.1007/s11947-024-03333-z https://www.researchgate.net/publication/378142112_Comparative_Analysis_of_Chemical_Microbiological_Sensory_and_Volatile_Compound_Profiles_in_Manouri_PDO_and_Artisanal_Manouri_Cheeses_A_Preliminary_Study http://repository.afs.edu.gr/handle/6000/588 https://doi.org/10.1007/s11947-024-03333-z |
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 |
Files in This Item:
File | Description | Size | Format | |
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Lalou_Comparative_Analysis_of_Chemical_Microbiological_S.pdf | 1.07 MB | Adobe PDF | View/Open |
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