J. Horne a,c,*, S. Carpino b a, L. Tuminellob a, T. Rapisarda a, L. Corallo a, G. Licitra a,b
a- CoRFiLaC, Regione Siciliana, S.P. 25 km 5, 97100 Ragusa, Italy
b- Dipartimento di Scienze Agronomiche, Agrochimiche e delle Produzione Animali, Catania University, 95100 Catania, Italy
c- InsightsNow, Inc., Corvallis, OR 97333, USA
Piacentinu is a traditional Sicilian ewes’ milk cheese produced in the province of Enna. The objective of this study was to determine whether altering the traditional conditions under which Piacentinu cheeses are made affects their volatile organic compounds (VOCs) and sensory characteristics. Cheeses were obtained from different farms and ripened for 2 to 6 months. Those made from rawmilk and artisanal rennets contained a more diverse group of VOCs, especially with respect to terpenes, and had significantly stronger aroma intensities in most categories except fruity. Cheeses made from pasteurised milk with commercial starters and rennets had significantly stronger salty and spicy tastes. Principal components analysis of the VOC and sensory data separated the two types of cheeses by their VOC ‘‘fingerprints’’ and a few aroma sensory attributes. Ripening time was accounted for by aroma intensity, and taste and texture attributes.
Keywords: Piacentinu cheese; Gas chromatography/olfactometry; Volatiles
caccamo@corfilac.it
