The aim of this work was to build up a reference of the sensory profile elements of Montasio DOP cheese after 60 and 150 days' ripening (based on various groups of desciptors such as "floral", "lactic" and "toasted"), using the methodologies of C. Corradini & N. Innocente ( Scienza e Tecnica Lattiero-Casearia (1998) 49, 151-160) and R. G. Nielsen & M. Zannoni ( International Journal of Dairy Technology (1998) 51 (2) 57-64). A 2-yr study enabled the cheese's characteristics to be defined with regard to intensity of odour and aroma, structural parameters (adhesion, friability, deformability, hardness, elasticity), buccal sensations and basic flavours (sweet, salty, acid, bitter and pungent). The most characteristic odour and aroma descriptors were those in the "lactic" group, followed by those in the "other" (e.g. butyric) and "animal" (e.g. stall, manure) groups.
Profilo sensoriale del formaggio Montasio a diversi tempi di stagionatura
INNOCENTE, Nadia
2002-01-01
Abstract
The aim of this work was to build up a reference of the sensory profile elements of Montasio DOP cheese after 60 and 150 days' ripening (based on various groups of desciptors such as "floral", "lactic" and "toasted"), using the methodologies of C. Corradini & N. Innocente ( Scienza e Tecnica Lattiero-Casearia (1998) 49, 151-160) and R. G. Nielsen & M. Zannoni ( International Journal of Dairy Technology (1998) 51 (2) 57-64). A 2-yr study enabled the cheese's characteristics to be defined with regard to intensity of odour and aroma, structural parameters (adhesion, friability, deformability, hardness, elasticity), buccal sensations and basic flavours (sweet, salty, acid, bitter and pungent). The most characteristic odour and aroma descriptors were those in the "lactic" group, followed by those in the "other" (e.g. butyric) and "animal" (e.g. stall, manure) groups.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
