Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Experimental Rations
2.2. Cheese Manufacture and Sampling
2.3. Physico-Chemical Analysis
2.4. Sensory Analysis
2.4.1. Sample Preparation
2.4.2. Assessors
2.4.3. Sensory Profile
2.5. Volatile Compounds
2.6. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Analysis
3.2. Odour Sensory Profile
3.3. Volatile Compounds
3.4. Variability and Correlation of Payoya Goat Cheese Volatile Compounds and Odour Attributes
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ration Ingredients, % DM | Lactation Experimental Diets 1 | ||
---|---|---|---|
Control | DOP40 | DOP80 | |
Alfalfa hay | 20.16 | 20.28 | 20.44 |
Concentrate | |||
Dehydrated orange pulp (pellets) | 0.00 | 19.36 | 38.64 |
Grain oats | 21.44 | 12.83 | 4.24 |
Grain barley | 8.28 | 4.96 | 1.65 |
Grain corn | 18.76 | 11.25 | 3.77 |
Soy flour, 44% | 7.09 | 9.92 | 12.57 |
Sunflower pellets, 28% | 12.46 | 12.12 | 13.35 |
Grain peas | 10.01 | 7.87 | 3.93 |
Salt | 0.39 | 0.39 | 0.39 |
Stabilised lard | 0.39 | 0.00 | 0.00 |
Vitamins and minerals 2 | 1.01 | 1.01 | 1.02 |
Proximate Composition and Nutritive Value, % DM | |||
DM, % | 87.08 | 87.08 | 88.09 |
Crude protein | 20.92 | 18.66 | 18.30 |
Neutral detergent fibre | 29.82 | 26.56 | 28.29 |
Acid detergent fibre | 14.69 | 15.24 | 16.83 |
Acid detergent lignin | 3.09 | 3.13 | 3.43 |
Sugar and starch | 36.07 | 36.07 | 20.49 |
Ether extract | 2.63 | 1.85 | 1.43 |
Ash | 6.50 | 7.47 | 8.64 |
Calcium | 0.60 | 0.96 | 1.27 |
Phosphorus | 0.48 | 0.41 | 0.39 |
Gross energy, kcal/g DM | 4.37 | 4.31 | 4.25 |
Forage unit for lactation, UFL/kg | 0.98 | 0.98 | 0.96 |
Protein digestible in the intestine (PDI) | 10.42 | 10.42 | 11.42 |
Effect | pH | TS (g/100 g Cheese) | Fat (g/100 g Cheese) | Fat/TS (g/100 g TS) | NaCl (g/100 g Cheese) | |
---|---|---|---|---|---|---|
Rennet | Animal (n = 9) | 4.99 ± 0.03 | 75.0 ± 3.0 | 36.1 ± 3.2 | 48.2 ± 3.3 | 1.61 ± 0.29 |
Vegetable (n = 9) | 4.97 ± 0.12 | 72.6 ± 3.3 | 32.1 ± 3.8 | 44.2 ±4.8 | 1.77 ± 0.16 | |
F | 42.1 | 144.0 | 11.83 | 28.18 | ||
p | ns | 0.001 | 0.001 | 0.01 | 0.001 | |
Diet | Control (n = 6) | 4.90 ± 0.10 a | 73.6 ± 4.0 | 35.7 ± 3.2 a | 48.5 ± 2.4 a | 1.61 ± 0.04 a |
DOP40 (n = 6) | 5.02 ± 0.03 b | 73.9 ± 2.9 | 32.5 ± 5.2 b | 43.9 ± 5.9 b | 1.91 ± 0.27 b | |
DOP80 (n = 6) | 5.02 ± 0.70 b | 74.0 ± 3.2 | 34.2 ± 3.0 ab | 46.1 ±3.5 ab | 2.07 ± 0.24 c | |
F | 36.8 | 4.82 | 5.26 | 26.36 | ||
p | 0.001 | Ns | 0.01 | 0.05 | 0.001 | |
Rennet × Diet | F | 34.3 | 128.0 | 14.2 | 4.06 | 10.82 |
p | 0.001 | 0.001 | 0.001 | 0.05 | 0.001 |
Odour Attribute | Rennet | Diet | F-Value | p-Value | |||
---|---|---|---|---|---|---|---|
Overall intensity | Animal: | 6.2 ± 0.9 | Control: | 5.7 ± 0.9 a | R 1: | ns | |
Vegetable: | 6.0 ± 0.8 | DOP40: | 6.1 ± 0.6 b | D 2: | 14.15 | 0.001 | |
DOP80: | 6.5 ± 0.8 c | R*D: | ns | ||||
Butter | Animal: | 5.3 ± 0.8 | Control: | 5.1 ± 0.7 a | R: | 4.18 | 0.05 |
Vegetable: | 5.0 ± 1.7 | DOP40: | 4.8 ± 2.1 ab | D: | 5.97 | 0.01 | |
DOP80: | 5.6 ± 0.7 ac | R*D: | 9.52 | 0.001 | |||
Cake | Animal: | 5.0 ± 0.7 | Control: | 4.8 ± 0.7 | R: | 5.29 | 0.05 |
Vegetable: | 4.7 ± 0.9 | DOP40: | 4.8 ± 0.9 | D: | ns | ||
DOP80: | 5.0 ± 1.0 | R*D: | 8.07 | 0.001 | |||
Toffee | Animal: | - | Control: | 1.2 ± 1.7 | R: | - | - |
Vegetable: | 1.8 ± 1.3 | DOP40: | - | D: | - | - | |
DOP80: | 1.6 ± 0.7 | R*D: | - | - | |||
Nuts | Animal: | - | Control: | - | R: | - | - |
Vegetable: | 1.7 ± 0.9 | DOP40: | 1.3 ± 0.6 | D: | - | - | |
DOP80: | 1.9 ± 1.4 | R*D: | - | - | |||
Goat | Animal: | 3.0 ± 1.1 | Control: | 1.7 ± 1.3 a | R: | 32.40 | 0.001 |
Vegetable: | 1.9 ± 1.5 | DOP40: | 3.6 ± 1.1 b | D: | 40.52 | 0.001 | |
DOP80: | 2.1 ± 1.2 a | R*D: | 5.64 | 0.01 | |||
Butyric/propionic acid | Animal: | 5.1 ± 1.0 | Control: | 5.0 ± 0.8 | R: | 9.83 | 0.01 |
Vegetable: | 4.6 ± 0.8 | DOP40: | 4.7 ± 0.9 | D: | ns | ||
DOP80: | 4.7 ± 1.0 | R*D: | ns |
LRI 1 | Volatile Compound | AU 2 | A × C | A × DOP | V × C | V × DOP 3 |
---|---|---|---|---|---|---|
Acids | 2475.37 ± 1342.30 | |||||
1485 | Acetic acid | 170.54 ± 46.45 | × | × | × | × |
1568 | Propanoic acid | 1.99 ± 0.75 | × | × | × | × |
1594 | 2-Methyl propanoic acid | 8.91 ± 4.13 | × | × | × | × |
1656 | Butanoic acid | 921.33 ± 678.06 | × | × | × | × |
1696 | 3-Methyl butanoic acid | 17.70 ± 20.33 | × | × | × | × |
1761 | Pentanoic acid | 6.00 ± 4.10 | × | × | × | × |
1875 | Hexanoic acid | 796.30 ± 597.14 | × | × | × | × |
1978 | Heptanoic acid | 2.80 ± 1.66 | × | × | × | × |
2086 | Octanoic acid | 124.79 ± 64.59 | × | × | × | × |
2133 | 4-Methyl octanoic acid | 0.58 ± 0.27 | × | × | × | × |
2177 | Nonanoic acid | 1.34 ± 0.93 | × | × | × | × |
2259 | Decanoic acid | 90.65 ± 146.82 | × | × | × | × |
2303 | Undecanoic acid | 2.78 ± 3.47 | × | × | × | × |
2331 | Decenoic acid | 4.05 ± 3.70 | × | |||
2402 | Dodecanoic acid | 44.02 ± 13.70 | × | × | × | × |
2530 | Tetradecanoic acid | 142.43 ± 271.01 | × | × | × | |
2597 | Pentadecanoic acid | 36.57 ± 35.49 | × | |||
2680 | Hexadecanoic acid | 170.52 ± 425.29 | × | × | × | |
2714 | 9-Hexadecenoic acid | 35.88 ± 42.40 | × | |||
Ketones | 223.66 ± 166.11 | |||||
867 | 2-Butanone | 3.76 ± 2.51 | × | × | × | × |
925 | 4-Hydroxy-2-butanone | 13.03 ± 35.47 | × | × | × | × |
982 | 2-Pentanone | 14.55 ± 10.71 | × | × | × | × |
1091 | 2-Methyl-3-pentanone | 2.49 ± 1.27 | × | × | × | × |
1194 | 2-Heptanone | 78.93 ± 63.76 | × | × | × | × |
1293 | 2-Octanone | 1.74 ± 1.37 | × | × | × | × |
1301 | 3-Hydroxy-2-butanone | 6.69 ± 3.15 | × | × | × | × |
1399 | 2-Nonanone | 96.74 ± 91.79 | × | × | × | × |
1455 | 8-Nonen-2-one | 3.62 ± 3.21 | × | × | × | × |
1610 | 2-Undecanone | 2.23 ± 1.91 | × | × | × | × |
Alcohols | 210.94 ± 86.75 | |||||
936 | Ethanol | 44.16 ± 19.83 | × | × | × | × |
1128 | Pentan-2-ol | 15.83 ± 7.70 | × | × | × | × |
1137 | Methoxyethanol | 4.07 ± 2.33 | × | × | × | × |
1152 | Butan-1-ol | 3.08 ± 1.30 | × | × | × | × |
1215 | 3-Methyl-1-butan-ol | 11.42 ± 7.53 | × | × | × | × |
1326 | 2- Heptanol | 26.90 ± 14.56 | × | × | × | × |
1362 | 1-Hexanol | 3.40 ± 1.91 | × | × | × | × |
1427 | 1-Octen-3-ol | 0.57 ± 0.30 | × | × | × | × |
1527 | 2-Nonanol | 6.64 ± 6.34 | × | × | × | × |
1556 | Propan-1,2-diol | 36.42 ± 27.82 | × | × | × | × |
1576 | Hexagol | 1.84 ± 1.78 | × | × | × | × |
1580 | Hexa-2,4-dien-1-ol | 1.19 ± 0.96 | × | × | × | × |
1592 | Butan-2,3-diol | 55.20 ± 36.05 | × | × | × | × |
1794 | 5-Ethyl-2-heptanol | 1.56 ± 1.58 | × | × | × | × |
Esters | 110.44 ± 43.95 | |||||
903 | Ethyl acetate | 13.17 ± 6.52 | × | × | × | × |
1044 | Ethyl butanoate | 36.68 ± 16.01 | × | × | × | × |
1166 | Propyl butanoate | 1.78 ± 1.39 | × | × | × | × |
1227 | Butyl butanoate | 1.06 ± 0.57 | × | × | × | × |
1241 | Ethyl hexanoate | 33.80 ± 21.52 | × | × | × | × |
1272 | 3-Methylbutyl 3-methyl butanoate | 6.11 ± 7.97 | × | × | × | × |
1342 | Ethyl heptanoate | 0.50 ± 0.29 | × | × | × | × |
1356 | 2-Hydroxy ethyl propanoate | 1.21 ± 0.84 | × | × | × | × |
1382 | 2-Hydroxy ethyl butanoate | 0.66 ± 0.61 | × | × | × | × |
1421 | Butyl hexanoate | 0.46 ± 0.22 | × | × | × | × |
1443 | Ethyl octanoate | 3.95 ± 1.80 | × | × | × | × |
1466 | Isopentyl hexanoate | 1.87 ± 2.19 | × | × | × | × |
1605 | Butyl octanoate | 0.47 ± 0.32 | × | × | × | × |
1648 | Ethyl decanoate | 2.50 ± 1.00 | × | × | × | × |
1715 | Propyl decanoate | 0.73 ± 0.43 | × | × | × | × |
1853 | Ethyl palmitate | 1.02 ± 0.60 | × | |||
2233 | Methyl hexadecanoate | 0.96 ± 1.21 | × | |||
2430 | Methyl octadecenoate | 2.30 ± 3.99 | × | |||
2440 | Ethyl heptadecanoate | 5.65 ± 9.79 | × | |||
2474 | Methyl (Z)-9-octadecenoate | 19.00 ± 16.72 | × | |||
Aliphatic hydrocarbons | 10.28 ± 7.99 | |||||
1101 | Undecane | 3.05 ± 1.32 | × | × | × | × |
1499 | Pentadecane | 1.03 ± 0.42 | × | × | × | × |
1600 | Hexadecane | 0.94 ± 0.42 | × | × | × | × |
1800 | Octadecane | 2.26 ± 2.32 | × | × | × | × |
1900 | Nonadecane | 3.88 ± 4.03 | × | × | ||
2000 | Eicosane | 1.76 ± 1.91 | × | × | ||
2100 | Heneicosane | 1.07 ± 0.82 | × | |||
Aromatic hydrocarbons | 6.09 ± 2.76 | |||||
1269 | Styrene | 0.56 ± 0.33 | × | × | × | × |
1544 | Benzaldehyde | 1.13 ± 0.58 | × | × | × | × |
1666 | Phenylacetaldehyde | 1.71 ± 1.26 | × | × | × | × |
1933 | 2-Phenylethanol | 1.53 ± 0.77 | × | × | × | × |
2035 | Phenol | 0.64 ± 0.28 | × | × | × | × |
2108 | 2-Methylphenol (p-cresol) | 0.79 ± 0.46 | × | × | × | × |
Lactones | 4.07 ± 3.00 | |||||
1725 | δ-Hexalactone | 1.67 ± 0.85 | × | × | × | × |
1941 | δ-Octalactone | 0.98 ± 0.85 | × | × | × | × |
1991 | δ-Decalactone | 1.14 ± 1.68 | × | × | × | × |
2369 | δ-Dodecalactone | 1.72 ± 1.96 | × | |||
Aldehydes | 3.27 ± 4.19 | |||||
2040 | Pentadecanal | 1.19 ± 0.62 | × | |||
2140 | Hexadecanal | 2.67 ± 3.55 | × | |||
Furans | 2.57 ± 1.10 | |||||
1636 | 5-Methyl-2-furfural | 0.75 ± 0.25 | × | × | × | × |
1679 | 2-Furanmethanol | 0.97 ± 0.50 | × | × | × | × |
2055 | Dihydro-5-phenyl-2(3H)-furanone | 0.95 ± 0.64 | × | × | × | × |
Sulphur compounds | 1.38 ± 0.50 | |||||
1932 | Dimethylsulphone | 1.38 ± 0.50 | × | × | × | × |
Volatile Compound | Sensory Descriptor | References 1 |
---|---|---|
Acetic acid | Vinegar, sour, pungent, peppers, green, floral | [45,56,57] |
Propanoic acid | Pungent, sour milk, cheese, gas, burnt, cloves, fruity | [57] |
2-Methylpropanoic acid | Nutty, cheesy, rancid, butter | [48,59] |
Butanoic acid | Cheesy, sharp, rancid, rennet, brine | [45,56,59] |
3-Methylbutanoic acid | Acidic, cheese, sweaty, rancid, unpleasant | [57,58] |
Pentanoic acid | Rancid yeast, unpleasant fermented | [60] |
Hexanoic acid | Goaty, sweaty, rancid, cheesy, sharp | [45,56,57] |
Heptanoic acid | Goaty, cheesy, sweaty, rancid | [45,56] |
Octanoic acid | Waxy, sweaty, soapy, cheesy, rancid, pungent | [45,56,57] |
4-Methyl octanoic acid | Goaty, sour | [45] |
Nonanoic acid | Goaty | [48] |
Decanoic acid | Sour, waxy, fatty, soapy | [45,56] |
Dodecanoic acid | Soapy | [45] |
Tetradecanoic acid | Sweaty, animal | [48] |
Hexadecanoic acid | Waxy, lard, tallow | [57] |
Butan-2-one | Milky, toasty, sweet, ether-like, slightly nauseating notes | [57,59,61] |
2-Pentanone | Sweet, fruity, orange peel, caramel, butter, creamy | [56,58,61] |
2-Methyl-3-pentanone | Candy | [48] |
2-Heptanone | Musty, soapy, blue cheese | [56,58] |
2-Octanone | Fruity | [48] |
3-Hydroxy 2-butanone | Buttery, sour milk, milky, toasty | [45,57,59] |
2-Nonanone | Fatty, floral, musty, fruity, soapy, malty, rotten fruit, hot milk, green, earthy notes | [45,56,61] |
Non-8-en-2-one | Blue cheese | [48] |
Ethanol | Alcohol notes, dry dust | [45,61] |
Pentan-2-ol | Alcohol, fruity, green, fresh | [56,57] |
Butan-1-ol | Banana-like, wine-like, fusel oil | [57] |
3-Methyl-1-butan-ol | Fresh cheese, breathtaking, alcoholic, fruity, grainy, solvent-like | [57,61] |
2-Heptanol | Fruity, sweet, green, earthy, dry, dusty carpet | [56,57] |
1-Hexanol | Flowery, fruity | [56] |
1-Octen-3-ol | Mushroom-like, mouldy, earthy | [57] |
2-Nonanol | Fatty green | [57] |
Ethyl acetate | Solvent, fruity, pineapple | [57] |
Ethyl butanoate | Fruity, apple-like, sweet, chewing gum, green, banana | [45,56,57,58] |
Propyl butanoate | Fruity, sweet, pineapple-like | [56] |
Butyl butanoate | Nutty | [59] |
Ethyl hexanoate | Orange, sour, fruity, apple-like, mouldy, rennet, brine, sweet, green fermented | [45,56,58,59] |
Butyl hexanoate | Fruity, pineapple-like, mouldy | [56] |
Ethyl octanoate | Fruity, winey, pear, apricot, sweet, banana, pineapple | [45,56,57] |
Ethyl decanoate | Fruity, winey, fatty | [45,56] |
Benzaldehyde | Bitter almond, sweet cherry | [61] |
Phenylacetaldehyde | Flower, hyacinth, honey-like, rosey, violet-like, styrene | [57,58] |
2-Phenylethanol | Sweet-flowery, rose | [60] |
2-Methylphenol (p-cresol) | Phenolic, medicinal, cowy, barny, musty, stable | [48] |
δ-Octalactone | Coconut-like, fruity, peach-like | [48] |
δ-Decalactone | Peach, coconut-like, creamy, milk fat | [45,57] |
δ-Dodecalactone | Coconut, cheesy, sweet, soapy, buttery, peach, milk fat | [45,57] |
Dimethylsulphone | Sulphurous, hot milk, burnt | [48] |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Guzmán, J.L.; Delgado Pertíñez, M.; Galán Soldevilla, H.; Ruiz Pérez-Cacho, P.; Polvillo Polo, O.; Zarazaga, L.Á.; Avilés Ramírez, C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020, 9, 1420. https://doi.org/10.3390/foods9101420
Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods. 2020; 9(10):1420. https://doi.org/10.3390/foods9101420
Chicago/Turabian StyleGuzmán, José Luis, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga, and Carmen Avilés Ramírez. 2020. "Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk" Foods 9, no. 10: 1420. https://doi.org/10.3390/foods9101420