Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Povolo, Milena

doi:10.2174/1874256401105010010

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…In particular, acetoin is responsible for the buttery notes in cheeses 26 , 27 . The predominance of ketones in volatilome was also detected by Panseri et al 28 and Povolo et al 29 in PDO Bitto cheese.…”

Section: Resultssupporting

confidence: 69%

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

Turri

Cremonesi

Battelli

et al. 2021

Sci Rep

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Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance). The core microbiota was formed by Streptococcus, Lactobacillus, Lactococcus, Leuconostoc and Pediococcus genera together representing 87.2–99.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses, positively correlated with pasture altitude. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. Total terpene levels increased at higher altitudes, being the main terpenes compounds α-pinene, camphene and β-pinene. The HR cheese showed a great diversity of bacterial taxa and lipophilic fractions among producers, despite belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of HR cheese due to its composition in microbial community and volatile compounds will be appreciated, in particular, by elite consumers looking for niche products, adding economic value to farming in these alpine areas.

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Section: Resultssupporting

confidence: 69%

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

Turri

Cremonesi

Battelli

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…In particular, acetoin is responsible for the buttery notes in cheeses 24,25 . The predominance of ketones in volatilome was also detected by Panseri et al 26 and Povolo et al 27 in Bitto, a PDO cheese produced in a neighboring area of the HR, in the same grazing period.…”

Section: Volatilomesupporting

confidence: 71%

High Biodiversity in a Limited Mountain Area Revealed in The Traditional Production of Historic Rebel Cheese By An Integrated Microbiota-Lipidomic Approach.

Turri

Cremonesi

Battelli

et al. 2021

Preprint

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Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace - Extraction Gas Chromatography- Mass Spectrometry, and ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance), with members of the Streptococcus, Lactobacillus, Lactococcus, Leuconostoc and Pediococcus together representing 87.2% - 99.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. The main terpenes compounds were α-pinene, camphene and β-pinene.The HR cheese showed a great diversity (P<0.05) of bacterial species and lipophilic fractions among producers, despite they belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of HR cheese will be appreciated in particular by elite consumers looking for niche products, adding economic value to farming in these alpine areas.

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“…Vibrational spectroscopy has been used for a wide variety of applications, and has become a universally accepted method for both qualitative and quantitative analysis of a multitude of compounds. Several DAPORS have also been studied, both in isolation and in application, using FT-IR techniques (Figure 4.1) (Gómez-Zavaglia et al, 2003;Povolo, 2011).…”

Section: Future Workmentioning

confidence: 99%

Volatile organic contamination analysis in packaged foods

Davis¹

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Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Cited by 5 publications

References 19 publications

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

High Biodiversity in a Limited Mountain Area Revealed in The Traditional Production of Historic Rebel Cheese By An Integrated Microbiota-Lipidomic Approach.

Volatile organic contamination analysis in packaged foods

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