Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry

被引：28

作者：

Gioacchini, Anna Maria ^{[1
]}

De Santi, Mauro ^{[1
]}

Guescini, Michele ^{[1
]}

Brandi, Giorgio ^{[1
]}

Stocchi, Vilberto ^{[1
]}

机构：

[1] Univ Urbino Carlo Bo, Dipartimento Sci Biomol, I-61029 Urbino, Italy

来源：

RAPID COMMUNICATIONS IN MASS SPECTROMETRY | 2010年 / 24卷 / 23期

关键词：

FREE FATTY-ACIDS; AROMA COMPOUNDS; SENSORY CHARACTERISTICS; FLAVOR; FRACTION; COMPONENTS; CATABOLISM; MECHANISM; PATHWAYS; SYSTEMS;

D O I：

10.1002/rcm.4782

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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). Copyright (C) 2010 John Wiley & Sons, Ltd.

引用

页码：3405 / 3412

页数：8

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