title: Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
abstract: BACKGROUND
  Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening.
  
  
  RESULTS
  The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf rennet, at the end of ripening, was the least 'evolved' in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities.
  
  
  CONCLUSIONS
  Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses.
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Suzzi
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Giampiero
authors.initials: G
authors.lastname: Sacchetti
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, P.zza Goidanich 60, I-47521, Cesena (FC), Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Aldo
authors.initials: A
authors.lastname: Corsetti
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Rosanna
authors.initials: R
authors.lastname: Tofalo
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Schirone
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Fasoli
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, P.zza Goidanich 60, I-47521, Cesena (FC), Italy.
authors.forename: Fausto
authors.initials: F
authors.lastname: Gardini
authors.affiliation: Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy.
authors.forename: Giorgia
authors.initials: G
authors.lastname: Perpetuini
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, P.zza Goidanich 60, I-47521, Cesena (FC), Italy.
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000145:classification / Q000592:standards; D012085:Chymosin; D004548:Elasticity; D005227:Fatty Acids / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D012418:Ruminants; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D005421:Flavoring Agents; D055549:Volatile Organic Compounds; C025350:rennet; D012085:Chymosin
keywords: Pecorino di Farindola; pig rennet; sensory analysis; texture; volatile molecule profile