Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
employee from 01.01.2021 until now
Kemerovo, Kemerovo, Russian Federation
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.5
UDC 637.338.4
The aim of the study is a comprehensive analysis of the mechanisms of modification of the organoleptic profile of Caciotta cheese during refining in a lavender (Lavandula angustifolia) and cornflower (Centaurea cyanus) sprinkle. Objectives: to produce Caciotta cheeses and conduct their refining in two variants: a control (in parchment) and an experimental (in a flower sprinkle); to study the dynamics of physicochemical parameters (weight loss, pH dynamics) during ripening; using gas chromatography-mass spectrometry (GC-MS) to identify and compare the profiles of volatile aromatic compounds in the finished products; to conduct a quantitative tasting analysis for an objective assessment of sensory differences. The objects of the study were 10 wheels of Caciotta cheese produced according to an adapted recipe. The experimental work was carried out in the conditions of the Craft Cheese Laboratory of Kemerovo State University. During a 60-day experiment, a comparative study was conducted between control samples with traditional refining in parchment and test samples with an innovative refining technology in a sprinkling of natural meadow flowers (lavender and cornflowers). The obtained results demonstrate the multifaceted impact of the flower coating on the cheese ripening process. The flower coating acted as an active moisture regulator, reducing cheese weight loss by 17.8 % compared to the control group (15.2 % vs. 18.5 %, p < 0.05), which directly translated into improved structural and mechanical properties of the product and increased texture flexibility. Gas chromatography-mass spectrometry (GC-MS) confirmed the active migration of terpenoid compounds from the coating into the cheese matrix: linalool, α-pinene, and β-caryophyllene, completely absent from the control group, were identified in the test samples. Organoleptic analysis revealed a significant increase in the intensity of floral aroma (7.8 ± 0.4 points versus 1.2 ± 0.2 points) and a pronounced herbaceous note (6.5 ± 0.3 points versus 1.5 ± 0.3 points) while maintaining all the basic characteristics of the cheese. Three main mechanisms of action were identified: controlled diffusion of terpenoid compounds, active regulation of moisture exchange parameters, and targeted microbiological modification of the rind ecosystem.
cheese refining, flower sprinkling, organoleptic profile, cheese ripening, Caciotta, lavender, terpenoids
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