Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece
The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated...
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| Format: | Article |
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MDPI AG
2023-11-01
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| Series: | Dairy |
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| Online Access: | https://www.mdpi.com/2624-862X/4/4/46 |
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| author | Martha Maggira Maria D. Ioannidou Zoi M. Parissi Eleni M. Abraham Maria Karatassiou Georgios Samouris |
| author_facet | Martha Maggira Maria D. Ioannidou Zoi M. Parissi Eleni M. Abraham Maria Karatassiou Georgios Samouris |
| author_sort | Martha Maggira |
| collection | DOAJ |
| description | The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese. |
| first_indexed | 2024-03-08T20:51:43Z |
| format | Article |
| id | doaj.art-5eef2427686743fcb88ce58614fa8763 |
| institution | Directory Open Access Journal |
| issn | 2624-862X |
| language | English |
| last_indexed | 2024-03-08T20:51:43Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dairy |
| spelling | doaj.art-5eef2427686743fcb88ce58614fa87632023-12-22T14:02:33ZengMDPI AGDairy2624-862X2023-11-014467268810.3390/dairy4040046Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of GreeceMartha Maggira0Maria D. Ioannidou1Zoi M. Parissi2Eleni M. Abraham3Maria Karatassiou4Georgios Samouris5Department of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-DIMITRA, Campus of Thermi, 57001 Thessaloniki, GreeceDepartment of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-DIMITRA, Campus of Thermi, 57001 Thessaloniki, GreeceLaboratory of Range Science (236), School of Forestry and the Natural Environment, AUTh, 54124 Thessaloniki, GreeceLaboratory of Range Science (236), School of Forestry and the Natural Environment, AUTh, 54124 Thessaloniki, GreeceLaboratory of Range Ecology (286), School of Forestry and the Natural Environment, AUTh, 54124 Thessaloniki, GreeceDepartment of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-DIMITRA, Campus of Thermi, 57001 Thessaloniki, GreeceThe study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in the mountainous grasslands were also investigated in order to detect any relationship between the two profiles. Forbs were found to be the major functional group in the mountainous area and the most abundant VOCs were aldehydes, alcohols, and terpenes. Significant variations were observed between the main compositional features of the two types of cheeses, with the cheese produced from the milk of ewes and goats grazing in the mountainous region having a higher moisture content, lower fat content, and higher protein content. A total of 34 VOCs were identified and the most abundant groups in the cheese samples were esters, hydrocarbons, and alcohols. The fatty acid profile, phenolic content, and terpene profile of the cheese were also affected by the type of pasture. The cheese produced from the milk of ewes and goats grazing in the mountainous region also had a higher content of conjugated linoleic acid (CLA) and a lower content of saturated fatty acids (SFAs). These findings suggest that the grasslands grazed by ewes and goats in the mountainous region have a positive impact on the nutritional quality of feta cheese.https://www.mdpi.com/2624-862X/4/4/46fatty acidsfeta cheesephysicochemical characteristics |
| spellingShingle | Martha Maggira Maria D. Ioannidou Zoi M. Parissi Eleni M. Abraham Maria Karatassiou Georgios Samouris Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece Dairy fatty acids feta cheese physicochemical characteristics |
| title | Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece |
| title_full | Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece |
| title_fullStr | Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece |
| title_full_unstemmed | Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece |
| title_short | Compositional Characteristics, Fatty Acid Profile, Phenolic Content and Volatile Organic Compounds (VOCs) of Feta Cheese Made in Mountainous Grasslands and Plains of Greece |
| title_sort | compositional characteristics fatty acid profile phenolic content and volatile organic compounds vocs of feta cheese made in mountainous grasslands and plains of greece |
| topic | fatty acids feta cheese physicochemical characteristics |
| url | https://www.mdpi.com/2624-862X/4/4/46 |
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