We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks.

The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and USA) selected a common lexicon using multivariate analysis. Two sets of samples were selected and evaluated independently: the American sensory panel analyzed 40 orange juices varied in processing technology (pasteurized, refrigerated from concentrated, frozen concentrated and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin, and Amber Sweet). The Spanish panel analyzed 26 samples that included thermally processed juices (pasteurized and refrigerated from concentrated) and unheated, hand squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odor, 12 for aroma, 3 for basic tastes and 4 for trigeminal/tactile sensations). Data obtained were analyzed by geometric means, principal components analysis (PCA) and by Kruskal-Wallis test. Significant differences between the major categories of commercial juices were observed for all attributes in both countries and were also observed between fresh-squeezed and processed orange juices.