The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese
The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polis...
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3948 |
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| author | Agnieszka Pluta-Kubica Dorota Najgebauer-Lejko Jacek Domagała Jana Štefániková Jozef Golian |
| author_facet | Agnieszka Pluta-Kubica Dorota Najgebauer-Lejko Jacek Domagała Jana Štefániková Jozef Golian |
| author_sort | Agnieszka Pluta-Kubica |
| collection | DOAJ |
| description | The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (<i>p</i> ≤ 0.001), while modifying its color and some textural properties (<i>p</i> ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (<i>p</i> > 0.05). |
| first_indexed | 2024-03-09T16:43:24Z |
| format | Article |
| id | doaj.art-d668e2d3b66047cbbf8f63aac0fab119 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:43:24Z |
| publishDate | 2022-12-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-d668e2d3b66047cbbf8f63aac0fab1192023-11-24T14:49:43ZengMDPI AGFoods2304-81582022-12-011124394810.3390/foods11243948The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd CheeseAgnieszka Pluta-Kubica0Dorota Najgebauer-Lejko1Jacek Domagała2Jana Štefániková3Jozef Golian4Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaThe aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (<i>p</i> ≤ 0.001), while modifying its color and some textural properties (<i>p</i> ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (<i>p</i> > 0.05).https://www.mdpi.com/2304-8158/11/24/3948soft cheeseherbswild garlicchemical compositionvolatile organic compoundsflavor |
| spellingShingle | Agnieszka Pluta-Kubica Dorota Najgebauer-Lejko Jacek Domagała Jana Štefániková Jozef Golian The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese Foods soft cheese herbs wild garlic chemical composition volatile organic compounds flavor |
| title | The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese |
| title_full | The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese |
| title_fullStr | The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese |
| title_full_unstemmed | The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese |
| title_short | The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese |
| title_sort | effect of cow breed and wild garlic leaves i allium ursinum i l on the sensory quality volatile compounds and physical properties of unripened soft rennet curd cheese |
| topic | soft cheese herbs wild garlic chemical composition volatile organic compounds flavor |
| url | https://www.mdpi.com/2304-8158/11/24/3948 |
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