A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripening sheep cheese from Sardinia, Italy. A DVB/CAR/PDMS 50/30 µm fiber and a 3-min exposure time showed to be the best compromise between the possibility to extract compounds with a wide range of polarity and molecular mass and the need to avoid competition and displacement effects among analytes. The volatile compound profile of Fiore Sardo PDO sheep cheese was largely characterized by carboxylic acids (about 68% of the total area of recognized peaks), whereas esters (14%), ketones (9%), and alcohols (8%) represented other abundant classes of low molecular weight species. A number of low-smelling threshold trace compounds were also identified as likely contributors of aroma of the Fiore Sardo PDO cheese.

SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo / Urgeghe, Pietro Paolo; Piga, C.; Addis, M.; Di Salvo, R.; Piredda, G.; Scintu, M. F.; Wolf, I. V.; Sanna, Gavino. - In: FOOD ANALYTICAL METHODS. - ISSN 1936-9751. - 5:4(2012), pp. 723-730. [10.1007/s12161-011-9302-5]

SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo

URGEGHE, Pietro Paolo;SANNA, Gavino
2012-01-01

Abstract

A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripening sheep cheese from Sardinia, Italy. A DVB/CAR/PDMS 50/30 µm fiber and a 3-min exposure time showed to be the best compromise between the possibility to extract compounds with a wide range of polarity and molecular mass and the need to avoid competition and displacement effects among analytes. The volatile compound profile of Fiore Sardo PDO sheep cheese was largely characterized by carboxylic acids (about 68% of the total area of recognized peaks), whereas esters (14%), ketones (9%), and alcohols (8%) represented other abundant classes of low molecular weight species. A number of low-smelling threshold trace compounds were also identified as likely contributors of aroma of the Fiore Sardo PDO cheese.
2012
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo / Urgeghe, Pietro Paolo; Piga, C.; Addis, M.; Di Salvo, R.; Piredda, G.; Scintu, M. F.; Wolf, I. V.; Sanna, Gavino. - In: FOOD ANALYTICAL METHODS. - ISSN 1936-9751. - 5:4(2012), pp. 723-730. [10.1007/s12161-011-9302-5]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/46528
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