Premium
THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE
Author(s) -
SIHUFE GUILLERMO A.,
ZORRILLA SUSANA E.,
SABBAG NORA G.,
COSTA SILVIA C.,
RUBIOLO AMELIA C.
Publication year - 2010
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2009.00248.x
Subject(s) - ripening , food science , sensory system , cheese ripening , flavor , sensory analysis , chemistry , biology , neuroscience
The effect of elevated ripening temperature on sensory characteristics of Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18C and 85% relative humidity were analyzed at 62, 123 and 186 days. The sensory characteristics of cheese samples were analyzed through a quantitative descriptive analysis carried out by a trained sensory panel. Although the attribute scores of cheeses ripened at 18C were different from those ripened at 12C, they did not result in atypical Reggianito sensory characteristics. Principal component analysis showed useful groupings resulting that Reggianito Argentino cheeses ripened at 18C during 62 days had similar sensory characteristics to cheeses ripened at 12C during 186 days. The results obtained not only are useful to characterize the ripening of a traditional Argentinean hard cheese, but also to evaluate the effect of an increase of ripening temperature on sensory characteristics of Reggianito Argentino cheese.PRACTICAL APPLICATIONS Elevated ripening temperatures offer the most effective, and certainly the simplest and cheapest, method for the accelerating ripening. However, considering the numerous complex biochemical reactions that occur duringripening, unbalanced flavor or off‐flavors may result. In this paper, the ripening of a traditional Argentinean hard cheese was characterized using sensory analysis. The effect of elevated ripening temperature on sensory characteristics in Reggianito Argentino cheese was also evaluated to study the possibility for accelerating its ripening.