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dc.contributor.author
Urgeghe, Pietro Paolo  
dc.contributor.author
Piga, Carlo  
dc.contributor.author
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