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dc.contributor.author
Urgeghe, Pietro Paolo
dc.contributor.author
Piga, Carlo
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Addis, Margherita
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Di Salvo, Riccardo
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Piredda, Giovanni
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Scintu, Maria Francesca
dc.contributor.author
Wolf, Irma Veronica
dc.contributor.author
Sanna, Gavino
dc.date.available
2020-03-25T19:56:24Z
dc.date.issued
2012-08
dc.identifier.citation
Urgeghe, Pietro Paolo; Piga, Carlo; Addis, Margherita; Di Salvo, Riccardo; Piredda, Giovanni; 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; Springer; Food Analytical Methods; 5; 4; 8-2012; 723-730
dc.identifier.issn
1936-9751
dc.identifier.uri
http://hdl.handle.net/11336/100776
dc.description.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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FIORE SARDO PDO
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LIPOLYTIC RIPENING
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SHEEP CHEESE
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SPME/GC-MS
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: The Case of Fiore Sardo
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-03-25T13:54:58Z
dc.journal.volume
5
dc.journal.number
4
dc.journal.pagination
723-730
dc.journal.pais
Alemania
dc.description.fil
Fil: Urgeghe, Pietro Paolo. Università Degli Studi Di Sassari; Italia
dc.description.fil
Fil: Piga, Carlo. Dipartimento Per la Ricerca Nelle Produzioni Animali; Italia
dc.description.fil
Fil: Addis, Margherita. Dipartimento Per la Ricerca Nelle Produzioni Animali; Italia
dc.description.fil
Fil: Di Salvo, Riccardo. Dipartimento Per la Ricerca Nelle Produzioni Animali; Italia
dc.description.fil
Fil: Piredda, Giovanni. Dipartimento Per la Ricerca Nelle Produzioni Animali; Italia
dc.description.fil
Fil: Scintu, Maria Francesca. Dipartimento Per la Ricerca Nelle Produzioni Animali; Italia
dc.description.fil
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Sanna, Gavino. Università Degli Studi Di Sassari; Italia
dc.journal.title
Food Analytical Methods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12161-011-9302-5
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