Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry.Rapid Commun Mass Spectrom. 2010 Dec 15; 24(23):3405-12.RC
Abstract
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).
Links
MeSH
Pub Type(s)
Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't
Language
eng
PubMed ID
21072795
Citation
Gioacchini, Anna Maria, et al. "Characterization of the Volatile Organic Compounds of Italian 'Fossa' Cheese By Solid-phase Microextraction Gas Chromatography/mass Spectrometry." Rapid Communications in Mass Spectrometry : RCM, vol. 24, no. 23, 2010, pp. 3405-12.
Gioacchini AM, De Santi M, Guescini M, et al. Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Commun Mass Spectrom. 2010;24(23):3405-12.
Gioacchini, A. M., De Santi, M., Guescini, M., Brandi, G., & Stocchi, V. (2010). Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Communications in Mass Spectrometry : RCM, 24(23), 3405-12. https://doi.org/10.1002/rcm.4782
Gioacchini AM, et al. Characterization of the Volatile Organic Compounds of Italian 'Fossa' Cheese By Solid-phase Microextraction Gas Chromatography/mass Spectrometry. Rapid Commun Mass Spectrom. 2010 Dec 15;24(23):3405-12. PubMed PMID: 21072795.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR
T1 - Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry.
AU - Gioacchini,Anna Maria,
AU - De Santi,Mauro,
AU - Guescini,Michele,
AU - Brandi,Giorgio,
AU - Stocchi,Vilberto,
PY - 2010/11/13/entrez
PY - 2010/11/13/pubmed
PY - 2011/2/16/medline
SP - 3405
EP - 12
JF - Rapid communications in mass spectrometry : RCM
JO - Rapid Commun Mass Spectrom
VL - 24
IS - 23
N2 - 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).
SN - 1097-0231
UR - https://www.unboundmedicine.com/medline/citation/21072795/Characterization_of_the_volatile_organic_compounds_of_Italian_'Fossa'_cheese_by_solid_phase_microextraction_gas_chromatography/mass_spectrometry_
L2 - https://doi.org/10.1002/rcm.4782
DB - PRIME
DP - Unbound Medicine
ER -
