Sensory evaluation of fresh cheese taste with the addition of oregano

Authors

  • Adriana Pavelková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Erika Flimelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of storing and processing plant products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/176

Keywords:

fresh cheese, oregano, sensory analysis, Time-Intensity

Abstract

The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product. The samples of produced fresh cheeses were evaluated after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained results we can state, that in the samples with the addition of oregano leachate, were observed significant changes in taste perception of oregano after 7 days of storage compared with the results of sensory evaluation after 24 hours. In the case of application of the addition of oregano essence, significant differences were not perceived by assessors between samples of cheese after 24 hours and after 7 days storage. Thus, the essence seems to be the acceptable possibility of its use in the manufacture of fresh cheeses in comparison with the addition of the leachate.

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References

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Published

2012-01-21

How to Cite

Pavelková, A. ., Flimelová, E. ., & Vietoris, V. . (2012). Sensory evaluation of fresh cheese taste with the addition of oregano. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 34–36. https://doi.org/10.5219/176

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