Comparison of three different techniques for the discrimination of cheese:application to the ewe's cheese

Authors
Contarini, G Povolo, M Toppino, PM Radovic, B Lipp, M Anklam, E
Citation
G. Contarini et al., Comparison of three different techniques for the discrimination of cheese:application to the ewe's cheese, MILCHWISSEN, 56(3), 2001, pp. 136-140
Citations number
38
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
56
Issue
3
Year of publication
2001
Pages
136 - 140
Database
ISI
SICI code
0026-3788(2001)56:3<136:COTDTF>2.0.ZU;2-M
Abstract
Dynamic headspace gas chromatography mass spectrometry (GC-MS), AromaScan a nd Curie-point pyrolysis mass spectrometry (PSI-MS) were applied for the di scrimination of 2 types of Pecorino Toscano cheese, 20 days old (12 samples ) and 4 months old (15 samples). Pyrolysis Mass Spectrometry seemed to be u nsuitable for this differentiation due to the high influence of fat and pro teins on the fingerprinting of mass spectra. More discriminating results we re obtained by the multivariate statistical evaluation of the data of the v olatile fraction analysed by both GC/MS and AromaScan.