| Title: | Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry |
| Author(s): | Gioacchini AM; De Santi M; Guescini M; Brandi G; Stocchi V; |
| Address: | "Dipartimento di Scienze Biomolecolari, Universita degli Studi di Urbino Carlo Bo, 61029 Urbino, Italy. anna.gioacchini@uniurb.it" |
| Journal Title: | Rapid Commun Mass Spectrom |
| ISSN/ISBN: | 1097-0231 (Electronic) 0951-4198 (Linking) |
| Abstract: | "Fossa cheese is an Italian hard cheese, ripened for up to 3 months in underground pits dug into tuffaceous rock. During this period, the cheese develops a unique flavour and intense and somewhat piquant aroma. Solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS) was utilized to characterize the volatile organic compounds (VOCs) of Fossa cheese. A total of 75 VOCs were separated and identified; in particular, the major class of compounds found in the cheeses ripened in the pits were the esters of fatty acids. Discriminant analysis of volatile profiles allowed us to distinguish between cheeses in different stages of seasoning (60-day-old cheese and cheese ripened an additional 90 days in and out of the pits)" |
| Keywords: | Cheese/*analysis Gas Chromatography-Mass Spectrometry/*methods Italy Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineGioacchini, Anna Maria De Santi, Mauro Guescini, Michele Brandi, Giorgio Stocchi, Vilberto eng Evaluation Study Research Support, Non-U.S. Gov't England 2010/11/13 Rapid Commun Mass Spectrom. 2010 Dec 15; 24(23):3405-12. doi: 10.1002/rcm.4782" |
