SPME GC-MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe-milk cheese

被引：8
作者：
Cozzolino, Rosaria [1 ]
Martignetti, Antonella [1 ]
De Giulio, Beatrice [1 ]
Malorni, Livia [1 ]
Addeo, Francesco [2 ]
Picariello, Gianluca [1 ]
机构：
[1] Natl Res Council CNR, Inst Food Sci, Via Roma 64, I-83100 Avellino, Italy
[2] Univ Napoli Federico II, Dipartimento Agr, Parco Gussone, I-80055 Naples, Italy
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 02期
关键词：
Pecorino di Carmasciano; Volatile organic compounds; SPME GC‐ MS; PDO dairy products; SOLID-PHASE MICROEXTRACTION; SULFUR-COMPOUNDS; GAS-CHROMATOGRAPHY; MASS SPECTROMETRY; PROFILE; ACID; AROMA;
D O I：
10.1111/1471-0307.12756
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sensory traits of Pecorino di Carmasciano (PdC), an artisanal ewe-milk cheese produced in Irpinia (Southern Italy), are believed to arise from grazing grass growing on a soil rich in sulphurated compounds. Volatiles of nine PdC samples obtained by solid-phase microextraction gas chromatography-mass spectrometry have been compared to those of six common ewe-milk cheese samples. Amongst 82 volatiles identified, no sulphur compound was detected in any PdC sample, excepting traces of dimethyl sulphone. Principal component analysis (PCA) did not distinguish PdC and commercial samples. Thus, the typicality of PdC should be attributed to a combination of biotic and abiotic factors.
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收藏
页码：383 / 392
页数：10
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