Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was con...
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1446 |
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| author | Giuseppe Natrella Graziana Difonzo Maria Calasso Giuseppe Costantino Francesco Caponio Michele Faccia |
| author_facet | Giuseppe Natrella Graziana Difonzo Maria Calasso Giuseppe Costantino Francesco Caponio Michele Faccia |
| author_sort | Giuseppe Natrella |
| collection | DOAJ |
| description | Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae. |
| first_indexed | 2024-03-10T15:42:22Z |
| format | Article |
| id | doaj.art-6680c3912d1e487f8ebf5d325a0fb1cb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:42:22Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6680c3912d1e487f8ebf5d325a0fb1cb2023-11-20T16:45:30ZengMDPI AGFoods2304-81582020-10-01910144610.3390/foods9101446Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different PreservativesGiuseppe Natrella0Graziana Difonzo1Maria Calasso2Giuseppe Costantino3Francesco Caponio4Michele Faccia5Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, ItalyUndesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.https://www.mdpi.com/2304-8158/9/10/1446stracciatella cheesevolatile organic compoundssensory characteristicsnatural preservativescheese storage |
| spellingShingle | Giuseppe Natrella Graziana Difonzo Maria Calasso Giuseppe Costantino Francesco Caponio Michele Faccia Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives Foods stracciatella cheese volatile organic compounds sensory characteristics natural preservatives cheese storage |
| title | Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives |
| title_full | Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives |
| title_fullStr | Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives |
| title_full_unstemmed | Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives |
| title_short | Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives |
| title_sort | evolution of voc and sensory characteristics of stracciatella cheese as affected by different preservatives |
| topic | stracciatella cheese volatile organic compounds sensory characteristics natural preservatives cheese storage |
| url | https://www.mdpi.com/2304-8158/9/10/1446 |
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