Pluta-Kubica Agnieszka, Najgebauer-Lejko Dorota, Domagała Jacek, Lakatošová Jana, Šnirc Marek, Golian Jozef
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
Molecules. 2024 Dec 19;29(24):5999. doi: 10.3390/molecules29245999.
The aim of this study was to investigate the effect of the addition of wild garlic leaves on the sensory quality, volatiles, color, and texture of sheep milk soft rennet-curd cheese. The sensory evaluation of color, appearance, texture, odor, and taste was performed using a 5-point scale. The intensity of selected taste and odor discriminants was also assessed. Volatiles were analyzed by the GC-MS method. Color and textural characteristics were determined instrumentally. The wild garlic addition had no effect on the sensory characteristics of the cheese ( > 0.05). However, cheese with herbs exhibited a less intensive sour odor ( ≤ 0.05), sheep's milk odor, and taste ( ≤ 0.01). (E)-7-methyl-4-decene, dichloroacetic acid undecyl ester, and 3,5-dimethyl-octane, described as creamy, acetic, and acid pungent in smell, were not detected in the cheese with wild garlic while they were present in the natural one. Moreover, herbal cheese was more piquant ( ≤ 0.01). PCA showed that the differences in volatiles resulted both from the use of wild garlic and the time of storage. Herbal addition affected almost all color characteristics, except for the hue angle (h), but caused an increase only in hardness and chewiness. In conclusion, wild garlic leaves can be recommended as an additive in the production of soft sheep's milk rennet-curd cheese.
本研究旨在探讨添加野生大蒜叶对羊奶奶酪感官品质、挥发性成分、颜色和质地的影响。使用5分制对颜色、外观、质地、气味和味道进行感官评价。还评估了选定的味道和气味判别指标的强度。采用气相色谱-质谱联用（GC-MS）法分析挥发性成分。通过仪器测定颜色和质地特征。添加野生大蒜对奶酪的感官特性没有影响（P>0.05）。然而，添加香草的奶酪酸味气味（P≤0.05）、羊奶气味和味道（P≤0.01）强度较低。在添加野生大蒜的奶酪中未检测到被描述为具有奶油味、醋酸味和刺鼻酸味的（E）-7-甲基-4-癸烯、二氯乙酸十一烷基酯和3,5-二甲基辛烷，而在天然奶酪中存在这些成分。此外，添加香草的奶酪更辛辣（P≤0.01）。主成分分析（PCA）表明，挥发性成分的差异既源于野生大蒜的使用，也源于储存时间。添加香草几乎影响了所有颜色特征，除了色相角（h），但仅导致硬度和咀嚼性增加。总之，野生大蒜叶可推荐作为软质羊奶奶酪生产中的添加剂。
