Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization

Abstract

In order to assess the product quality and shelf life of an Italian soft cream cheese under different storage conditions, the volatile and peptide profiles evolution were tested. Volatiles were sampled directly from the head space of cheese packaging by solid-phase microextraction and analyzed by GC-MS. Peptide profiles were obtained by nanoLC-MS/MS, following a novel bioinformatics approach based on scoring distribution associated to the protein hits originating from the database search. In particular, a refined identification by focusing on selected time segments corresponding to the most intense peaks was carried out. A total of 40 compounds including acids, aldehydes, ketones, lactones, alcohols, esters, hydrocarbons, terpene, sulfur, and aromatic compounds were detected. Significant differences in their abundance during the storage in different packagings were observed, as well as an evolution of peptides mainly belonging to αS1-casein. The results demonstrated the usefulness of the above-mentioned hyphenated techniques for the determination of the soft cheese shelf life under different storage conditions.

Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation

“…They are acids, alcohols, aldehydes, ketones, and phenolic and sulfur compounds (Murtaza et al, 2014;O'Riordan and Delahunty, 2003;Singh et al, 2003). The characterization of these volatile compounds by gas chromatography-mass spectrometry (GC-MS) is helping to associate them with flavor defects or consumer preferences (Iwasawa et al, 2014;Mentana et al, 2016;Sádecká et al, 2016). These molecules come from catabolic pathways involving the microbial breakdown of milk constituents during cheese ripening.…”

Volatolomics approach by HS‐SPME‐GC‐MS and multivariate analysis to discriminate olive tree varieties infected by Xylella fastidiosa

“…Extractions with SPME can be carried out in different ways: direct immersion (DI‐SPME) and headspace (HS‐SPME) . Moreover, the absence of extraction steps with solvents and any treatment allows analyses in field conditions to be carried out . Considering the advantages of this technique over traditional extraction techniques, SPME is becoming every day the more employed in many analytical fields, such as environmental, clinical as well as in food analysis …”

“…31 Moreover, the absence of extraction steps with solvents and any treatment allows analyses in field conditions to be carried out. 32 Considering the advantages of this technique over traditional extraction techniques, SPME is becoming every day the more employed in many analytical fields, such as environmental, clinical 27,33 as well as in food analysis. [20][21][22][23]32 Studies regarding the VOCs in olive are still not very common and mainly connected with VOCs detection in olive fruits in relation to their role in oviposition preference of the olive fly.…”

“…32 Considering the advantages of this technique over traditional extraction techniques, SPME is becoming every day the more employed in many analytical fields, such as environmental, clinical 27,33 as well as in food analysis. [20][21][22][23]32 Studies regarding the VOCs in olive are still not very common and mainly connected with VOCs detection in olive fruits in relation to their role in oviposition preference of the olive fly. 34 In that work VOCs were investigated by SPME-GC-MS in three olive cultivars from Portugal during the maturation process to detect possible correlations with olive fly infestation levels.…”