Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of twelve cheeses, including six Cantal and six Salers...
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2025-01-01
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| author | Cécile Bord Louis Lenoir Julie Benoit Delphine Guérinon Gilles Dechambre Christophe Chassard Christian Coelho |
| author_facet | Cécile Bord Louis Lenoir Julie Benoit Delphine Guérinon Gilles Dechambre Christophe Chassard Christian Coelho |
| author_sort | Cécile Bord |
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| description | In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of twelve cheeses, including six Cantal and six Salers cheeses, were analyzed. The provenance of milk from two dairy cow breeds (<i>Salers</i> and <i>non-Salers</i>) was discussed sensorially and chemically for each cheese sample and for each cheese category. Despite very few significant differences in biochemical parameters, differences were observed concerning the volatile composition and sensory profiles between each cheese category. Salers cheeses were clearly differentiated by their appearance and their more intense aromatic characteristics compared to Cantal cheeses. A large number of volatile compounds (VOCs) belonging to acids, alcohols, aldehydes, ketones and esters were detected in each cheese category (<i>n</i> = 78). The relative quantity of each compound varied depending on the cheese category but was lowly impacted by the origin of the breed’s milk. The results suggest that the provenance of milk (Salers vs. non-Salers) have a low impact on the chemical and sensory differentiation of cheeses regardless of the PDO cheese category. However, the PDO cheese categories (Salers vs. Cantal) were clearly differentiated by their volatile and sensory characteristics. The PDO Salers cheeses presented the highest flavor variability compared to the PDO Cantal cheeses due to compounds belonging to alcohols, acids, aldehydes and ester conferring ammonia, vegetal and animal flavors compared to the PDO Cantal cheeses that were perceived as more pungent and bitter. |
| format | Article |
| id | doaj-art-5a478eb0754b4ed8ade2f1e4de8dbd38 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-5a478eb0754b4ed8ade2f1e4de8dbd382025-01-24T13:21:30ZengMDPI AGApplied Sciences2076-34172025-01-0115296110.3390/app15020961Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile CompoundsCécile Bord0Louis Lenoir1Julie Benoit2Delphine Guérinon3Gilles Dechambre4Christophe Chassard5Christian Coelho6INRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, 15000 Aurillac, FranceINRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, 15000 Aurillac, FranceDépartement Qualité et Économie Alimentaire, VetAgro Sup Campus Agronomique de Lempdes, 63370 Lempdes, FranceDépartement Qualité et Économie Alimentaire, VetAgro Sup Campus Agronomique de Lempdes, 63370 Lempdes, FranceSalers Tradition Group Maison de la Salers, 15140 Saint-Bonnet-de-Salers, FranceINRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, 15000 Aurillac, FranceINRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, 15000 Aurillac, FranceIn this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of twelve cheeses, including six Cantal and six Salers cheeses, were analyzed. The provenance of milk from two dairy cow breeds (<i>Salers</i> and <i>non-Salers</i>) was discussed sensorially and chemically for each cheese sample and for each cheese category. Despite very few significant differences in biochemical parameters, differences were observed concerning the volatile composition and sensory profiles between each cheese category. Salers cheeses were clearly differentiated by their appearance and their more intense aromatic characteristics compared to Cantal cheeses. A large number of volatile compounds (VOCs) belonging to acids, alcohols, aldehydes, ketones and esters were detected in each cheese category (<i>n</i> = 78). The relative quantity of each compound varied depending on the cheese category but was lowly impacted by the origin of the breed’s milk. The results suggest that the provenance of milk (Salers vs. non-Salers) have a low impact on the chemical and sensory differentiation of cheeses regardless of the PDO cheese category. However, the PDO cheese categories (Salers vs. Cantal) were clearly differentiated by their volatile and sensory characteristics. The PDO Salers cheeses presented the highest flavor variability compared to the PDO Cantal cheeses due to compounds belonging to alcohols, acids, aldehydes and ester conferring ammonia, vegetal and animal flavors compared to the PDO Cantal cheeses that were perceived as more pungent and bitter.https://www.mdpi.com/2076-3417/15/2/961PDO Salers cheesesPDO Cantal cheesessensory analysisvolatile compounds |
| spellingShingle | Cécile Bord Louis Lenoir Julie Benoit Delphine Guérinon Gilles Dechambre Christophe Chassard Christian Coelho Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds Applied Sciences PDO Salers cheeses PDO Cantal cheeses sensory analysis volatile compounds |
| title | Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds |
| title_full | Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds |
| title_fullStr | Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds |
| title_full_unstemmed | Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds |
| title_short | Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds |
| title_sort | characterization of cantal and salers protected designation of origin cheeses based on sensory analysis physicochemical characteristics and volatile compounds |
| topic | PDO Salers cheeses PDO Cantal cheeses sensory analysis volatile compounds |
| url | https://www.mdpi.com/2076-3417/15/2/961 |
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