Characterization of the volatile organic compounds of Italian 'Fossa' cheese by solid-phase microextraction gas chromatography/mass spectrometry.
作者： Anna Maria Gioacchini , Mauro De Santi , Michele Guescini , Giorgio Brandi , Vilberto Stocchi
DOI: 10.1002/RCM.4782
关键词: Flavour 、 Gas chromatography–mass spectrometry 、 Gas chromatography 、 Chemistry 、 Chromatography 、 Seasoning 、 Aroma 、 Solid-phase microextraction 、 Mass spectrometry
摘要: Fossa cheese is an Italian hard cheese, ripened for up to 3 months in underground pits dug into tuffaceous rock. During this period, the cheese develops a unique flavour and intense and somewhat piquant aroma. Solid‐phase microextraction gas chromatography/mass spectrometry (SPME‐GC/MS) was utilized to characterize the volatile organic compounds (VOCs) of Fossa cheese. A total of 75 VOCs were separated and identified; in particular, the major class of compounds found in the cheeses ripened in the pits were the esters of fatty …
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