Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds
- Arturo A. Rincón
- Verónica Pino Estévez
- Maria R. Fresno
- Ana Isabel Jiménez Abizanda
- Juan H. Ayala Díaz
- Ana M. Afonso
- Sergio Álvarez Ríos 1
- 1 Animal Production and Forage Research Unit, Canary Agronomic Research Institute (ICIA), La Laguna, Spain.
ISSN: 1082-0132
Year of publication: 2017
Volume: 23
Issue: 3
Pages: 254-264
Type: Article
More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional
Metrics
Cited by
- Scopus Cited by: 7 (06-06-2023)
JCR (Journal Impact Factor)
- Year 2017
- Journal Impact Factor: 1.081
- Journal Impact Factor without self cites: 1.041
- Article influence score: 0.287
- Best Quartile: Q3
- Area: CHEMISTRY, APPLIED Quartile: Q3 Rank in area: 51/72 (Ranking edition: SCIE)
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 94/133 (Ranking edition: SCIE)
SCImago Journal Rank
- Year 2017
- SJR Journal Impact: 0.509
- Best Quartile: Q1
- Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 89/708
- Area: Food Science Quartile: Q2 Rank in area: 99/360
- Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 99/526
Scopus CiteScore
- Year 2017
- CiteScore of the Journal : 2.4
- Area: Industrial and Manufacturing Engineering Percentile: 73
- Area: Chemical Engineering (all) Percentile: 64
- Area: Food Science Percentile: 62
Journal Citation Indicator (JCI)
- Year 2017
- Journal Citation Indicator (JCI): 0.44
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 90/157
- Area: CHEMISTRY, APPLIED Quartile: Q3 Rank in area: 42/73
Abstract
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower (Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as “Queso Flor de Guía” and “Queso Media Flor de Guía” (Spain). Contents of short-chain free fatty acids (7.5–22.5 mmol·kg−1), medium-chain free fatty acids (0.4–3.7 mmol·kg−1), and long-chain free fatty acids (0.2–2.1 mmol·kg−1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.