Volatile Compounds and Sensory Quality of Fresh Cheese Enriched with Extract of Plectranthus amboinicus

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angličtina

Fresh cheese is the common name for cheeses made from fresh curds that have not been pressed or aged. In this work, the model fresh acid-curd cheese samples were produced using standard technology (acetic acid as coagulant) with the addition of Plectranthus amboinicus extract with the aim to evaluate the effect of this addition on nutritional and sensory quality of product. The products were characterized in terms of sensory quality, volatile compounds profile and antioxidant activity. The volatiles were determined by HS-SPME-GC-MS; total antioxidant activity was determined using the ABTS assay, total phenolic content by the Folin-Ciocalteu method. Color, odour and flavour were evaluated sensorially, overall sensory quality and acceptability of cheeses using ranking test. The results indicate, that addition of extract significantly influence chemical composition, as well as the sensory quality of samples. Compared to control cheese (without addition of extract), the samples were enriched with some volatile aroma substances, especially terpenes; they also had higher antioxidant activity and the phenolic content. However, addition of extract negatively influenced color of samples, that was described as inhomogeneous, brownish, unusual for the consumers; and flavour was more bitter than expected herbal. All these factors negatively influenced overall acceptability of samples.

Plectranthus amboinicus, fresh cheese, volatiles, sensory quality

VÍTOVÁ, E.; ZEMANOVÁ, J.; GROSS, M.; SUSKÁ, A.

23. 9. 2022

Poznań University of Life Sciences

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