Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese

Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 d at 12 °C and 85% relative humidity. Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor.