文章基本信息

标题：Sensory Evaluation and Related Volatile Components of White Herby Cheese
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作者：Mervat I. Foda ; Faten L. Seleet ; A.H. El-Ghorab 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2008
卷号：3
期号：4
页码：160-169
DOI：10.3923/ijds.2008.160.169
出版社：Academic Journals Inc., USA
摘要：The aim of this study was to evaluate new white herby cheese organolyptically and their related volatile compounds to introduce them to the Egyptian market. Celery and thyme with different concentrations (1 and 2%) were used to prepare the new cheese. Results showed that lower concentration (1%) of both celery and thyme got the highest total acceptability scores in both descriptive and hedonic tests. Fresh and cold stored herby cheeses, in addition to control sample were analyzed to identify their volatile compounds using GC-MS, employing the headspace method for the extraction process. Sixty eight volatile compounds were identified as follows: 14-alcohols, 6-aldehydes, 6-ketones, 26-esters, 7- free fatty acids and 9-hydrocarbones. Their concentrations as relative area (%) and KIs were also determined.