Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBintsis, Thomas-
dc.contributor.authorMantzouridou, Fani Th.-
dc.contributor.authorLalou, Sofia-
dc.contributor.authorAlvanoudi, Panagiota-
dc.contributor.authorOrdoudi, Stella A.-
dc.contributor.authorAngelidis, Apostolos S.-
dc.contributor.authorFlertouris, Dimitrios-
dc.identifier.citationBintsis, 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.en_US
dc.descriptionResearch paper published in "Food and Bioprocess Technology" journal as Open Access (CC BY 4.0).en_US
dc.description.abstractManouri, 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.en_US
dc.format.extent16 pagesen_US
dc.publisherSpringer Natureen_US
dc.relation.ispartofFood and Bioprocess Technology Journalen_US
dc.rightsOpen Accessen_US
dc.rightsAttribution 4.0 International*
dc.subjectWhey cheeseen_US
dc.subjectArtisanal manourien_US
dc.subjectIndustrial manourien_US
dc.subjectVolatile organic compoundsen_US
dc.subjectSensory evaluationen_US
dc.subjectFT-IR spectroscopyen_US
dc.subject.lcshCheese - Varietiesen_US
dc.subject.lcshCheese - Varieties - Greeceen_US
dc.subject.lcshCheese - Microbiologyen_US
dc.subject.lcshSensory evaluationen_US
dc.subject.lcshVolatile organic compoundsen_US
dc.titleComparative analysis of chemical, microbiological, sensory and volatile compound profiles in manouri PDO and artisanal manouri cheeses: a preliminary studyen_US
dc.typeJournal Articleen_US
Appears in Collections:Journal Articles

Files in This Item:
File Description SizeFormat 
Lalou_Comparative_Analysis_of_Chemical_Microbiological_S.pdf1.07 MBAdobe PDFThumbnail

This item is licensed under a Creative Commons License Creative Commons