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首页> 外文会议>International Flavor Conference >VOLATILE PROFILE OF PIACENTINU ENNESE CHEESE PRODUCED WITH RAW AND PASTEURIZED MILK
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VOLATILE PROFILE OF PIACENTINU ENNESE CHEESE PRODUCED WITH RAW AND PASTEURIZED MILK

机译：用原料和巴氏杀菌牛奶生产的Piacentinu Ennese Cheese的挥发性曲线

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Piacentinu is one of the many traditional cheeses of Sicily. Produced in the province of Enna, it is a pressed ewes' milk cheese with peppercorns and saffron that gives it a typical spicy/floral flavors and a characteristic yellow color. The objective of this study was to determine whether changing the traditional conditions under which Piacentinu cheeses are made affects their volatile organic compounds (VOC). Cheeses were obtained from seven different farms, three of which used raw milk, no starters, and artisanal lamb and/or kid rennets (R). Four other farms used pasteurized milk, commercial LAB starter cultures and commercial lamb rennets (P+S). Cheeses were ripened from 2 to 6 months. VOC fractions were extracted onto SPME fibers using a retronasal aroma simulator (RAS). Gas chromatography/olfactometry (GC/O) and mass spectrometry (GC/MS) were used to identify VOC. R cheeses contained a more diverse group of VOC, especially among terpenes which points to the importance of pasture in promoting flavor development of traditional cheeses. Differences among other groups of volatiles were likely due to the unique microbial communities and enzymes found in R cheeses that differed from those found in P+S cheeses. R cheeses also had significantly stronger aroma intensities in most categories except fruity. Principal components analysis on VOC and sensory data separated R and P+S cheeses by their VOC "fingerprints."
机译：Piacentinu是西西里岛众多传统奶酪之一。在埃纳省生产，它是一个挤满了牛奶奶酪，用干胡椒和藏红花，给予它典型的辛辣/花香和特征黄色。本研究的目的是确定改变Piacentinu奶酪的传统条件是否会影响其挥发性有机化合物（VOC）。奶酪是从七个不同的农场获得的，其中三个使用的原料牛奶，没有初学者和手工羊肉和/或孩子仁纳（R）。另外四个农场使用巴氏杀菌牛奶，商业实验室起始培养物和商业羊肉肾脏（P + S）。奶酪从2到6个月内成熟。使用试丝芳香模拟器（RAS）将VOC级分萃取到SPME纤维上。气相色谱/嗅觉测量（GC / O）和质谱（GC / MS）用于鉴定VOC。 R奶酪含有一个更多样化的VOC，特别是Terpenes，这指出了牧场在促进传统奶酪的风味发展方面的重要性。其他挥发物中的差异可能是由于在诸如P + S奶酪中发现的r奶酪中发现的独特的微生物社区和酶。除果味外，r奶酪也在大多数类别中具有显着强烈的香气强度。 COV和Sensory数据的主要成分分析通过其VOC“指纹”分离R和P + S奶酪。

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