Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese

摘要: Abstract Organic acid concentrations and sensory properties, correlations between the two parameters for soft goat milk cheeses were evaluated throughout 3 months of frozen-storage. Three different lots commercial purchased, subdivided into three equal portions. One portion was stored at 4 °C as non-frozen control other immediately frozen (−20 °C) 0 months, then subsequently thawed next day 0, 14 28 days. acids analyzed using a HPLC (Hewlett Packard; LC-1100 Series). Descriptive properties by trained panel, flavors tastes scored on 10-point Spectrum™ intensity scale. Results showed that tartaric, citric, uric propionic in cheese tended to increase after frozen-storage, while formic malic decreased, pyruvic absent. Initial through frozen-storage not changed comparison fresh cheeses. However, cooked/milky, whey, milkfat, diacetyl sweet, sour, salty diminished with prolonged refrigerated aging time all regimes, brothy, yeasty, oxidized increased. Some (r) organic observed, including r-values tartaric goaty/waxy flavor, sour taste, cooked milky acetic saltiness, citric whey brothy or some unknown fat lactone flavor.