Abstract
A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripening sheep cheese from Sardinia, Italy. A DVB/CAR/PDMS 50/30 µm fiber and a 3-min exposure time showed to be the best compromise between the possibility to extract compounds with a wide range of polarity and molecular mass and the need to avoid competition and displacement effects among analytes. The volatile compound profile of Fiore Sardo PDO sheep cheese was largely characterized by carboxylic acids (about 68% of the total area of recognized peaks), whereas esters (14%), ketones (9%), and alcohols (8%) represented other abundant classes of low molecular weight species. A number of low-smelling threshold trace compounds were also identified as likely contributors of aroma of the Fiore Sardo PDO cheese.
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Acknowledgments
This work has been supported by Regione Autonoma della Sardegna—LEGGE REGIONALE 14.11.2000 N. 21 ART. 11 funding: “VALORIZZAZIONE DEL FIORE SARDO ARTIGIANALE—Individuazione di parametri per la definizione delle qualità chimiche, sensoriali e nutrizionali, a salvaguardia del produttore e del consumatore.” Also the Consorzio per la Tutela del Formaggio Fiore Sardo DOP and the cheese producers were gratefully acknowledged.
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Urgeghe, P.P., Piga, C., Addis, M. et al. SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo. Food Anal. Methods 5, 723–730 (2012). https://doi.org/10.1007/s12161-011-9302-5
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DOI: https://doi.org/10.1007/s12161-011-9302-5