Analysis of the volatile fraction of Provola dei Nebrodi, a typical Sicilian pasta filata cheese, was performedusing SolidPhase Microextraction High-Resolution Gas Chromatography/Mass Spectrometry. Cheeses were sampledandanalysedat four different stages of ripening (0, 7, 30 and 90 days). A total of 60 components were identified: fatty acids (11), esters (15), lactones (2), methyl ketones (8), aldehydes (9), alcohols (4), hydrocarbons (3), terpenes (1), chlorinated compounds (1), and aromatic compounds (6). The main components were foundto be hexanoic and octanoic acids andethyl hexanoate. The 60 components were present in all the samples, regardless of the ripening stage, although their ratio showed statistically significant variations (Po0:01 or Po0:05) with aging. Fatty acids and esters increased whereas the aldehyde content drastically decreased after 30 days. The profile of volatile components identified appeared to be different from that of other pasta filata cheeses.

Characterization of "Provola dei Nebrodi", a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

ZIINO, Marisa;CONDURSO, CONCETTA;ROMEO, VINCENZA;GIUFFRIDA, Daniele;VERZERA, Antonella
2005

Abstract

Analysis of the volatile fraction of Provola dei Nebrodi, a typical Sicilian pasta filata cheese, was performedusing SolidPhase Microextraction High-Resolution Gas Chromatography/Mass Spectrometry. Cheeses were sampledandanalysedat four different stages of ripening (0, 7, 30 and 90 days). A total of 60 components were identified: fatty acids (11), esters (15), lactones (2), methyl ketones (8), aldehydes (9), alcohols (4), hydrocarbons (3), terpenes (1), chlorinated compounds (1), and aromatic compounds (6). The main components were foundto be hexanoic and octanoic acids andethyl hexanoate. The 60 components were present in all the samples, regardless of the ripening stage, although their ratio showed statistically significant variations (Po0:01 or Po0:05) with aging. Fatty acids and esters increased whereas the aldehyde content drastically decreased after 30 days. The profile of volatile components identified appeared to be different from that of other pasta filata cheeses.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/1725070
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