Análise físico-química e sensorial de queijo de coalho adicionado com diferentes concentrações de óleo essencial de orégano (Origanum vulgare.)

Abstract

The research aimed to analyze the physical-chemical and sensory characteristics of coalho cheese added with different concentrations of oregano oil. The design used was a completely randomized design with a 4 x 5 factorial, four 4 treatments, and 5 analysis stages (0, 15, 30, 45 and 60 days). In the sensorial analysis, an unstructured nine-point hedonic scale was used, where the tasters described how much they liked or disliked the attributes: appearance, color, eyes, aroma, texture, flavor and global evaluation, a 5-point scale was used to evaluate the buy intention. There was no effect of cheese storage days on physicochemical analyses, only in relation to the evaluated treatments. It was observed that the use of essential oil promoted lower levels of fat as the essential oil of oregano was added. With regard to the results of the sensory analyses, no statistical differences were found in relation to appearance, color, look, typical aroma of coalho cheese, aroma, texture, salty taste, flavor and global evaluation. However, the typical oregano aroma, homogeneous texture, bitter taste, typical coalho cheese flavor and typical oregano flavor were influenced by the use of oregano essential oil. Regarding purchase intention, it was found that treatment 1 had the highest purchase intention (100%), whereas treatments 2, 3 and 4 had about 33.33% of intentions for probably not buying and only treatment 4 showed a percentage of 8.33% of people who would not buy. In this context, it was found that oregano essential oil reduced the fat and fat content in the dry extract of cheeses. With regard to sensory analysis and purchase intention, there was good acceptance of all cheeses evaluated by most consumers, indicating that they can be used as food additives in coalho cheeses.