A study is described in which solid phase microextraction was used to investigate aroma evolution during the ripening of Parmesan cheese. The predominant organic acids produced during ageing were hexanoic and butanoic acids, whereas the major ketone was 2-heptanone. Metabolic processes leading to generation of these compounds are discussed. It is suggested that measurement of volatile compounds could be used as an indication of Parmesan cheese ripeness.
A key process of aroma evolution: fatty acid ss-oxidation in Parmesan cheese ripening / F., Bellesia; A., Pinetti; U. M., Pagnoni; C., Zucchi; Caglioti, Luciano; G., Palyi. - In: AGRO FOOD INDUSTRY HI-TECH. - ISSN 1722-6996. - STAMPA. - 16:(2005), pp. 52-54, 56.
A key process of aroma evolution: fatty acid ss-oxidation in Parmesan cheese ripening
CAGLIOTI, Luciano;
2005
Abstract
A study is described in which solid phase microextraction was used to investigate aroma evolution during the ripening of Parmesan cheese. The predominant organic acids produced during ageing were hexanoic and butanoic acids, whereas the major ketone was 2-heptanone. Metabolic processes leading to generation of these compounds are discussed. It is suggested that measurement of volatile compounds could be used as an indication of Parmesan cheese ripeness.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
