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|Title: ||Application of sensory methodology for comparing cheese made with Cynara cardunculus coagulant and animal rennet.|
|Authors: ||Conceição, Cristina|
|Keywords: ||Évora cheese|
Cynara cardunculus L.
|Issue Date: ||28-Jul-2019|
|Publisher: ||STM Journals | Elsevier|
|Citation: ||Conceição C., Silva F., Garrido, A. L., Machado, F., Machado, M. G., Freitas, S., Machado, E., Lage, P., Alvarenga, N. B., Dias, J., Amaral, O., Carvalho, M. J., Martins, A. P. L. & Duarte, M. F. (2019) Application of sensory methodology for comparing cheese made with Cynara cardunculus coagulant and animal rennet. 13th Pangborn Sensory Science Symposium. 28 July - 1 August. Edinburgh, UK.|
|Abstract: ||Application of sensory methodology for comparing cheese made
with Cynara cardunculus coagulant and animal rennet
Cristina Conceicao1,2, Flávio Silva2, Ana Garrido2, Francisca Machado2, Graça Machado1,2,
Bartolomeu Alvarenga3,4,5, João Dias3,6, João Carvalho3, António Martins4,5, Fátima Duarte7,1
1ICAAM, Portugal. 2U. Évora, Portugal. 3ESA, Portugal. 4UTI-INIAV, Portugal. 5LEAF-ISA, Portugal.
6GeoBioTec, Portugal. 7CEBAL, Portugal
Évora cheese is a hard or semi-hard cheese, with an PDO designation, obtained from the
coagulation of ewe’s raw milk by the action of Cynara cardunculus L. aqueous extracts, in
Alentejo, a Southern Region of Portugal. Over the centuries, this coagulant agent has been
widely used for cheesemaking, with influence on texture and sensory characteristics.
The aim of this study was to evaluate the effect of aqueous extracts of three Cynara
populations (C1, C2, C3) on Évora cheese sensory properties, comparing these results with an
animal coagulant (control) using two sensory methods. A descriptive sensory test was
undertaken at days 45, 60 and 90 of ripening and a consumer acceptability at day 90 of
ripening. A trained panel of 11 tasters scored 27 attributes on an intensity ratings scale of 10
cm and an acceptability scale was used for the 117 consumers. The descriptive panel did not
differentiate significantly cheeses in most of the attributes, but overall aspects profile was
significantly different between cheeses manufactured with animal coagulant (control) and
Cynara cheeses. The consumer’s results showed that cheeses made with animal coagulant had
a significant (p<0.05) lower score of smell and texture when compared with cheeses
manufactured with Cynara cardunculus L. which is in agreement with the physicochemical
characteristics of the cheese. Consumer panels are progressively being used in tests
traditionally carry out by trained panels, which can save time, expenses and incomes, when
KEYWORDS: Évora cheese; ewe; Cynara cardunculus L.; sensory analysis, methodology .
sensory methodology , PDO, cheese, Cynara cardunculus, rennet|
|Appears in Collections:||MED - Comunicações - Em Congressos Científicos Internacionais|
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