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dc.contributor.authorCondurso, Concetta
dc.contributor.authorTripodi, Gianluca
dc.contributor.authorMerlino, Maria
dc.contributor.authorPrestia, Ottavia
dc.contributor.authorSTANTON, CATHERINE
dc.contributor.authorVerzera, Antonella
dc.date.accessioned2022-08-30T11:32:26Z
dc.date.available2022-08-30T11:32:26Z
dc.date.issued2021-04-30
dc.identifier.citationFabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, Maria Merlino, Ottavia Prestia, Catherine Stanton, Antonella Verzera, Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis, LWT, 2021, 140, 110845, DOI: https://doi.org/10.1016/j.lwt.2020.110845en_US
dc.identifier.issn00236438
dc.identifier.urihttp://hdl.handle.net/11019/2834
dc.descriptionpeer-revieweden_US
dc.description.abstractAroma compounds and sensory features of lactose free (LFM) and traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin and 2-heptanone characterized both types of cheese at the production time. During the shelf-life, a statistically significant increase in the amount of the volatiles coming from amino acid and fatty acid metabolism occurred in the LFM samples after 8 days of storage and, to a lesser extent, in TM cheese after 13 days of storage. As regard sensory analysis, milk odor and milk flavor descriptors characterized TM and LFM in the early stage of their shelf-life; bitter and acid taste and yoghurt odor descriptors characterized LFM after 8 days and TM after 13 days. The differences between the two cheese types can be attributed to the proteolytic activity of the lactase enzyme. As a result, the volatile aroma profile and the sensory quality should be taken into account for a proper shelf-life definition of Mozzarella cheese and a shorter shelf-life should be suggested for LFM than TM cheese.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectMozzarella cheeseen_US
dc.subjectLactose freeen_US
dc.subjectShelf-lifeen_US
dc.subjectAroma compoundsen_US
dc.subjectSensory featuresen_US
dc.titleComparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysisen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110845
dc.identifier.eid1-s2.0-S002364382031834X
dc.identifier.piiS0023-6438(20)31834-X
dc.contributor.sponsorItalian Ministry for Education, University and Researchen_US
dc.contributor.sponsorGrantNumberAIM 1823923-3 - CUP J44I18000190006en_US
dc.source.volume140
dc.source.beginpage110845
refterms.dateFOA2022-08-30T11:32:27Z
dc.source.journaltitleLWT
dc.identifier.journalLWT


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