Abstract:
The aim of this study was to evaluate new white herby
cheese organolyptically and their related volatile compounds to introduce
them to the Egyptian market. Celery and thyme with different concentrations
(1 and 2%) were used to prepare the new cheese. Results showed that lower
concentration (1%) of both celery and thyme got the highest total acceptability
scores in both descriptive and hedonic tests. Fresh and cold stored herby
cheeses, in addition to control sample were analyzed to identify their
volatile compounds using GC-MS, employing the headspace method for the
extraction process. Sixty eight volatile compounds were identified as
follows: 14-alcohols, 6-aldehydes, 6-ketones, 26-esters, 7- free fatty
acids and 9-hydrocarbones. Their concentrations as relative area (%) and
KIs were also determined.
Mervat I. Foda, Faten L. Seleet and A.H. El-Ghorab, 2008. Sensory Evaluation and Related Volatile Components of White Herby
Cheese. International Journal of Dairy Science, 3: 160-169.
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