Isolation of terpenes and aroma compounds in mountain herbs and typical Italian goat cheese by SBSE and TD-GC-MSD
Contributo in Atti di convegno
Data di Pubblicazione:
2004
Citazione:
Isolation of terpenes and aroma compounds in mountain herbs and typical Italian goat cheese by SBSE and TD-GC-MSD / S. Panseri, I. Giani, T. Mentasti, F. Valfrè, V.M. Moretti - In: IDF Symposium on cheese : ripening, characterization & technology : Prague, Czech RepublicPrague, Czech Republic : International Dairy federation, 2004 Mar. - ISBN 80-86257-35-5. - pp. 60-60 (( Intervento presentato al 4. convegno IDF Symposium on Cheese : Ripening, Characterization & Technology tenutosi a Praga nel 2004, March 21-25.
Abstract:
Breeding of dairy goats in Italy represents a marginal rural activity. Italian goats are reared in areas where no other farming activities could
be performed, therefore these animals represent an alternative in overworking the poorest mountain Alps pastures.
Mountain cheeses are still being produced today in much the same way as in the past and they are made only during summer period
when goats are reared on alpine pastures. The production of their milk is quite limited, for this reason these cheeses are highly valued
dairy products.
A new sampling technique, Stir Bar Sorptive Extraction (SBSE), was applied in this work for analysis of terpenes and aroma
compounds in several pasture essences (i.e.: Rumex acetosella; Betula alba; Rosa canina; Corylus avellana) and then in typical artisanal
goat cheese produced in mountain pasture, in order to determine the occurrence of terpenes in natural grassland of Alps and the transfer
to dairy products.
A small stir bar, (10 mm length) coated with polydimethylsiloxane, (0.5 mm PDMS film thickness) was placed in the cheese samples
diluted with LC-grade water and in the headspace of mountain herbs and stirred for about 1 hours.
After extraction PDMS stir bar was thermally desorbed at 200 °C for 5 min and the aroma compounds were cold trapped in the PTV
inlet at –150 °C. The isolated compounds were then analysed using gas chromatography-mass spectrometry (GC-MS).
Several terpenes were isolated from pasture essences and cheese samples such as cymene, caryophyllene, γ-terpinene, α-pinene,
γ-germacrene, thymol and δ-carene.
Aldehydes and ketones predominate in cheese samples, followed by free fatty acids and esters.
Some terpenes isolated from mountain herbs, in particular from dicotyledons mix of highland pastures, were detected also in cheese
samples and could be used to link them to the sites of production.
Tipologia IRIS:
03 - Contributo in volume
Keywords:
Stir Bar Sorptive Extraction (SBSE) ; Terpenes ; Goat cheese
Elenco autori:
S. Panseri, I. Giani, T. Mentasti, F. Valfrè, V.M. Moretti
Link alla scheda completa:
Titolo del libro:
IDF Symposium on cheese : ripening, characterization & technology : Prague, Czech Republic