Headspace Analysis of Italian and New Zealand Parmesan Cheeses

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Langford, Vaughan S ^a   Reed, Christine J ^b   Milligan, Daniel B ^a   McEwan, Murray J ^a,b   Barringer, Sheryl A ^c   Harper, W James ^c  

^a Syft Technologies Limited Christchurch   (New Zealand)

^b UNIVERSITY OF CANTERBURY   (New Zealand)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Aroma volatiles; Cheese; Parmesan; Parmigiano Reggiano; SIFT MS

Indexed keywords

2 METHYLBUTANAL; 2-METHYLBUTANAL; ACETALDEHYDE; ALDEHYDE; BUTYRIC ACID; BUTYRIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; DRUG DERIVATIVE; ISOVALERYLALDEHYDE; PHENYLACETALDEHYDE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEESE; COMPARATIVE STUDY; DIET; ETHNOLOGY; FOOD CONTROL; ITALY; MASS SPECTROMETRY; METHODOLOGY; NEW ZEALAND; ODOR; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY;

ACETALDEHYDE; ALDEHYDES; BUTYRATES; BUTYRIC ACID; CHEESE; DIET; FOOD INSPECTION; ITALY; MASS SPECTROMETRY; NEW ZEALAND; ODORS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; VOLATILE ORGANIC COMPOUNDS;

EID: 84861986283     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02730.x     Document Type: Article

References (24)

1. Barbieri G, Bolzoni L, Careri M, Mangia A, Parolari G, Spagnoli S, Virgili R. 1994. Study of the volatile fraction of Parmesan cheese. J Agric Food Chem 42:1170-6.
2. Bellesia F, Pinetti A, Pagnoni UM, Rinaldi R, Zucchi C, Caglioti L, Palyi G. 2003. Volatile components of Grana Parmigiano-Reggiano type hard cheese. Food Chem 83:55-61.
3. Bellesia F, Pinetti A, Pagnoni UM, Zucchi C, Caglioti L, Palyi G. 2005. A key process of aroma evolution: fatty acid β-oxidation in parmesan cheese ripening. Agro Food Indust Hi Technol 16:52-5.
4. Belitz HD, Grosch W, Schieberle P. 2004. Food chemistry. 3rd revised edition. Translation by Burghagen BB. Berlin: Springer-Verlag.
5. Boscaini E, van Ruth S, Biasoli F, Gasperi F, Mark TD. 2003. Gas chromatography-olfactory (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano and Grana Trentino cheeses. J Agric Food Chem 51:1782-90.
6. Bove CG, Lindner JDD, Lazzi C, Gatti M, Neviani E. 2011. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains. Int J Food Microbiol 144:569-72.
7. Carpino S, Mallia S, La Terra S, Melilli C, Licitra G, Acree TE, Barbano DM, Van Soest PJ. 2004. Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations. J Dairy Sci 87:816-30.
8. Christ I, Kuehn UL, Strassburger K. 2007. In: Marsili R, editor. Sensory-directed flavor analysis. Boca Raton, Fla.: CRC Press p 111-54.
9. Curioni PMG, Bosset JO. 2002. Key odorants in various cheese types determined by gas chromatography-olfactometry. Int Dairy J 12:959-84.
10. Frank DC, Owen CM, Patterson J. 2004. Solid phase microextraction (SPME) combined with gas-chromatography and olfactory-mass spectrometry for characterization of cheese aroma compounds. Lebensm Wiss U Technol 37:139-54.
11. Freeman CG, McEwan MJ. 2002. Rapid analysis of trace gases in complex mixtures using SIFT-MS. Aus J Chem 55:491-4.
12. Kvalheim OM, Karstang TV. 1992. SIMCA-Classification by means of disjoint cross validated principal components models. In: Brereton RG, editor. Multivariate pattern recognition in chemometrics, illustrated by case studies. Amsterdam: Elsevier. P 209-48.
13. Mainhart E, Schreier P. 1986. Study of flavour compounds from Parmigiano Reggiano cheese. Milchwissenschaft 41:689-91.
14. Melton SL. 1983. Effect of foraging feeding on beef flavor. Food Technol 37:239-49.
15. Melton SL. 1990. Effects of feeds on red meat: a review. J Anim Sci 68:4421-35.
16. Olivares A, Dryahina K, Navarro JL, Smith D, Spanel P, Flores M. 2011. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. J Agric Food Chem 59:1931-8.
17. Qian M, Reineccius GA. 2002. Identification of aroma compounds in Parmigiano Reggiano cheese by gas chromatography/olfactometry. J Dairy Sci 85:1362-9.
18. Qian M, Reineccius GA. 2003a. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity values. J Dairy Sci 86:770-6.
19. Qian M, Reineccius GA. 2003b. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge trap) method. Flav Frag J 18: 252-9.
20. Qian M, Reineccius GA. 2003c. Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese. J Food Sci 68:794-8.
21. Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C. 2007. Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavor compounds in ripened model cheese system. J Appl Microbiol 103:427-35.
22. Smith D, Spanel P. 2005. Selected ion flow tube mass spectrometry for on-line trace gas analysis. Mass Spectrom Rev 24:661-700.
23. Urbach G. 1997. The flavor of milk and dairy products: II. Cheese: contribution of volatile compounds. Int J Dairy Technol 50:79-89.
24. Wold S. 1976. Pattern recognition by means of disjoint principal components modules. Patt Recog 8:127-39.