SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese. (5th January 2021)

• Record Type: Journal Article
• Authors: Cozzolino, Rosaria; Martignetti, Antonella; De Giulio, Beatrice; Malorni, Livia; Addeo, Francesco; Picariello, Gianluca
• Is Part Of: International journal of dairy technology. Volume 74:Number 2(2021)
• Page Start: 383
• Page End: 392
• Publication Date: 2021-01-05
• Subjects: Pecorino di Carmasciano -- Volatile organic compounds -- SPME GC‐MS -- PDO dairy products; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12756
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : 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. Abstract : SPME GC‐MS‐based volatile profiling of Pecorino and Pecorino di Carmasciano cheese.