De Santis, Diana published the artcileEffect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese, Name: Ethyl octanoate, the main research area is Italian Fossa cheese aging pit volatile compound sensory attribute.
This work evaluated how the gross chem. composition and color, the sensory characteristics, and the aromatic properties (evaluated through HS-SPME-GC), of Fossa cheese, a typical local Italian product aged in specially designed underground pits, are affected by the pit used for ripening. Four pits of different depth from 2.5 to 3.4 m were filled with sacs of cheese stacked on top of each other and used for the 90-day aging. Cheese samples taken from various positions inside each pit were collected and analyzed. Results showed statistically significant differences among the cheeses aged in the different sized pits for most of the studied characteristics. The multivariate anal. of the data revealed that many cheese properties, including the overall liking, were correlated with each other and with the pit depth. By inducing different levels of whey and fat loss into the pit (presence of liquid inside the pits after the completion of the aging process), varying pressures due to the differing depths of the pits could be responsible for the different modifications of the cheese (gross composition and shape) and the pit environment (humidity) influencing directly and indirectly, by controlling microflora development, cheese sensorial properties and volatile organic compounds (VOCs) production
LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.
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Ester – an overview | ScienceDirect Topics