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, Claudio A.; Addis, Margherita; Salvo, R. Di; Piredda, Giovanni; Scintu, Maria Francesca; Wolf, Irma Verónica; Sanna, Gavino

doi:10.1007/s12161-011-9302-5

Cited by 33 publications

(36 citation statements)

References 33 publications

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“…Hexanoic acid contributes to a cheese odor and has been identified as the main odorant in different cheese types, such as Reggianito Argentino (22) and Fiore Sardo (23). Acetic, butanoic, 3-methylbutanoic, and octanoic acids are the most potent odorants of Camembert cheese (24).…”

Section: Resultsmentioning

confidence: 99%

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Mei

Guo

et al. 2015

Food Sci Biotechnol

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The use of a freeze-dried Tibetan kefir coculture as a starter for production of Camembert-type cheese was investigated. Maturation of produced cheese was monitored for 35 days and the chemical composition, proteolysis, lipolysis, and volatile compounds were studied. The cheese underwent proteolysis. The content of pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and the total free amino acid content increased while the total nitrogen content decreased. Palmitic, myristic, oleic, and capric acid were the representative free fatty acids, which increased in amount during ripening. A total of 45 compounds were detected, including 16 acids, 8 ketones, 6 alcohols, 7 esters, and 8 unclassified compounds. Volatile carboxylic acids were abundant in the headspace of the cheese.

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Section: Resultsmentioning

confidence: 99%

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Mei

Guo

et al. 2015

Food Sci Biotechnol

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“…This simple and rapid technique integrates sampling, extraction, concentration, and feeding, which can be combined with gas or liquid chromatography (Zhao & Gao, ). So far, HS‐SPME is widely used to analyze the flavor substances in wine (Revi, Badeka, Kontakos, & Kontominas, ; Villiers, Alberts, Tredoux, & Nieuwoudt, ), fruits and vegetables (Calderón‐Preciado & Bayona, ; Gokbulut & Karabulut, ), beverage (Arisseto, Vicente, Furlani, & Pereira, ; Pandey & Kim, ), milk products (Hayaloglu, Yasar, Tolu, & Sahingil, ; Urgeghe et al, ), and meat products (Benet et al, ; Watkinsa, Roseb, Warnera, Dunsheaa, & Pethicka, ). In the case of beef flavor, there are also many studies about the effects of cooking and heating conditions on volatile flavor substances in beef (Kerth, ; Watanabe et al, ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Wang

Zhu

Han

et al. 2017

J Food Process Preserv

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Volatile flavor compounds of three raw and cooked beef cuts (rib, flank, and shank) were analyzed by HS‐SPME–GC–MS. Based on the specificity of volatile substances in beef, an orthogonal test for HS‐SPME was designed and the extraction temperature, extraction time and desorption time were studied and optimized. The appropriate conditions for beef volatiles detection were: a 2 min desorption and a 50 min extraction at 80 °C. A total of 61 volatiles were detected successfully. Variety of volatiles was nearly consistent while contents were slightly different among three parts. Meanwhile, in the same part, types and contents of volatiles were different between raw and cooked beef, which could explain why the raw beef are basically not fragrant and flavors were generated after cooked. The optimization of HS‐SPME–GC–MS provided valuable information of beef ingredients, and the aroma changes can also reflect the change of beef taste. Practical applications Beef volatile compounds between raw and cooked, which can be a prime exploration of beef quality and taste trait in the field of food flavor, that how the special beef aromas change between raw and cooked beef was studied and the source of some certain chemical substances were traced to explain for the special beef flavor. Besides, this article can be a preliminary study to analysis beef flavor by sensor detection. The sample was prepared into a liquid state and could be well applied in electrochemical detection. In view of the development of rapid detection techniques, sensory evaluation is popular but lack of objectivity and repeatability. It is intended to contrive a new sensor array or biosensors to analyze the beef taste quality during the processing. The measurement can be a mature verification to sensor detection and can be applied to other meat products.

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“…SPME has high sensitivity and reproducibility, combining extraction and pre‐concentration in a simple step without pre‐treatment of samples and does not require solvent . As previously reported in literature, the most effective fiber for fresh and aged cheese aroma analysis is 50/30 µm DVB/CAR/PDMS fiber and the most efficient timing for fiber exposure was reported to be 45 min, because when a longer exposure time is used, a decline of the total peak areas is noticed .…”

Section: Introductionmentioning

confidence: 73%

“…Fiber type, exposure temperature, and time were chosen according to literature. As reported in previous works, the most effective SPME fiber for cheese analysis was a 1 cm 50/30 µm DVB/carboxen/PDMS one mounted on a manual Supelco SPME holder (Bellefonte, PA). Samples (3 g) were placed in a 15 mL vial and the fiber was equilibrated 10 min at 40°C, subsequently exposed to the headspace for 60 min at the same temperature.…”

Section: Methodsmentioning

confidence: 99%

Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening

Caporaso

Armento

Sacchi

2015

Euro J Lipid Sci & Tech

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The aim of this paper was to characterize the complete volatile profile of Conciato Romano cheese, a traditional Italian product aged in a mixture of olive oil, wine, and spices, and its modification during ripening, by using SPME sampling and GC/MS analysis of volatiles and considering the rind and body parts separately. Seventy-six volatile compounds were identified, belonging to chemical classes of acids (8), aldehydes (3), alcohols (14), esters (36), ketones (9), hydrocarbons (1), and terpenes (5). Acids and esters represented the most important chemical classes and are originated from lipolysis and hydrolysis of triglycerides. Aging caused dramatic changes in volatile compounds, particularly on the cheese rind, where the amount of esters, acids, alcohols, and ketones was found particularly abundant at 8 months of aging. Interesting differences were found in volatile headspace composition depending on the external or inner parts. The higher complexity in volatile profile of aged cheese was attributed both to the aging process and tanning mixture. Sensory analysis resulted in higher perception of "sweet" and "stickiness" and significantly lower olfactory persistence in fresh product, while higher values for "salty," "spicy," and "persistent" were found in aged ones.Practical applications: The results of our research can be useful to deepen knowledge of cheese volatile compounds and for a better understanding of the interactions between cheese aging and the use of a particular tanning mixture (olive oil, red wine, and spices), used in the Conciato Romano cheese. It can be used for a chemical characterization of the peculiarity found from sensory assessment of this cheese, as well as for control organisms, if further research would confirm the presence of volatile compounds as molecular markers. Finally, industry can take advantage of our research for possible future certifications of Conciato Romano as a Protected Designation of Origin.

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

Cited by 33 publications

References 33 publications

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening

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