Volatile fraction of DOP “Castelo Branco” cheese: Influence of breed |
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| Authors: | Isabel M.P.L.V.O. Ferreira,Olí via Pinho,Paulo Sampaio |
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| Affiliation: | 1. REQUIMTE – Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal;2. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal |
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| Abstract: | “Castelo Branco” cheese is a Portuguese DOP cheese made from raw ewe’s milk coagulated with Cynara cardunculus, ripened for at least 40 days. “Merino da Beira Baixa” pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP “Castelo Branco” cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. |
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| Keywords: | Cheese Ovine race Headspace analysis Solid-phase microextraction Volatile profile Flavour |
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