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Sensory profile development for an Italian PDO ewe’s milk cheese at two different ripening times

Scintu, Maria Francesca and Del Caro, Alessandra and Urgeghe, Pietro Paolo and Piga, Carlo and Di Salvo, Riccardo (2010) Sensory profile development for an Italian PDO ewe’s milk cheese at two different ripening times. Journal of Sensory Studies, Vol. 25 (4), p. 577-590. eISSN 1745-459X. Article.

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DOI: 10.1111/j.1745-459X.2010.00288.x


The sensory profile technique was applied to the Italian Protected Designation of Origin (PDO) Fiore Sardo cheese, made exclusively from raw ewe's milk in artisanal farms in Sardinia. The descriptive sensory analysis was used to find the sensory attributes which characterize this PDO cheese at two different ripening times (105 and 180 days). The product specification states that the cheese must have no less than 105 days of maturation before being sold, while at more than 180 days it is usually used grated.
Twelve expert panelists, whose efficacy was confirmed by variance analysis, identified and evaluated 10 sensory attributes on cheese samples: smoked and rennet for odor; sour and salty for taste, piquant for trigeminal sensation; smoked and rennet for aroma; floury, grainy and friability for texture. The judges were also asked to provide an overall evaluation of sensory typicality.
Cheeses from different farms ripened for 105 days differed significantly for smoked odor, salty, grainy and typicality, whereas the cheeses ripened for 180 days were significantly different for smoked odor, piquant, friability and sensory typicality. The comparison between cheeses from the same farm at 105 and 180 days showed no significant differences.

Item Type:Article
ID Code:5688
Uncontrolled Keywords:Fiore Sardo cheese, Protected Designation of Origin (PDO), sensory profile technique, Sardinia
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > AGRIS Sardegna, Olmedo > Dipartimento per la ricerca nelle produzioni animali
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Blackwell / Wiley
Copyright Holders:© 2010 Wiley Periodicals, Inc.
Deposited On:01 Mar 2011 11:39

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