Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine

dc.contributor.author	Kaminarides, S	en
dc.contributor.author	Stamou, P	en
dc.contributor.author	Massouras, T	en
dc.date.accessioned	2014-06-06T06:47:38Z
dc.date.available	2014-06-06T06:47:38Z
dc.date.issued	2007	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2005.09.039	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3723
dc.subject	Halloumi cheese	en
dc.subject	HPLC	en
dc.subject	Lactose	en
dc.subject	Lipolysis	en
dc.subject	Organic acids	en
dc.subject	Volatile aromatic compounds	en
dc.subject.other	acetic acid	en
dc.subject.other	acid	en
dc.subject.other	alcohol	en
dc.subject.other	alcohol derivative	en
dc.subject.other	aldehyde	en
dc.subject.other	carboxylic acid	en
dc.subject.other	ester	en
dc.subject.other	fatty acid	en
dc.subject.other	flavoring agent	en
dc.subject.other	hydrocarbon	en
dc.subject.other	ketone	en
dc.subject.other	lactic acid	en
dc.subject.other	lactose	en
dc.subject.other	oleic acid	en
dc.subject.other	palmitic acid	en
dc.subject.other	sulfur derivative	en
dc.subject.other	article	en
dc.subject.other	cheese	en
dc.subject.other	concentration (parameters)	en
dc.subject.other	lipolysis	en
dc.subject.other	quantitative analysis	en
dc.subject.other	Ovis	en
dc.title	Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2005.09.039	en
heal.publicationDate	2007	en
heal.abstract	This study examines the changes in organic acids, volatile aroma compounds and sensory characteristics of ovine Halloumi cheese kept in brine (∼10% NaCl) at 4 °C for 45 days. The highest total score of the organoleptic assessment was observed at day 1, before storage in brine. During cheese storage, a large reduction of lactose was observed, especially in the first stages of storage while, concurrently, a significantly progressive increase in lactic and acetic acids was observed. Among the volatile aroma compounds determined were alcohols, aldehydes, ketones, acids, esters, hydrocarbons, sulphur compounds, as well as a variety of other compounds in very small quantities. Ethanol and acetic acid were the dominant volatile aromatic compounds and their concentrations increased during storage. The lipolysis of Halloumi cheese during storage was not excessive. The dominant free fatty acids were palmitic, oleic and acetic. © 2005 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	100	en
dc.identifier.doi	10.1016/j.foodchem.2005.09.039	en
dc.identifier.spage	219	en
dc.identifier.epage	225	en