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Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening
Author(s) -
Caporaso Nicola,
Armento Valentina,
Sacchi Raffaele
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201400153
Subject(s) - chemistry , ripening , food science , wine , terpene , lipolysis , olive oil , aging of wine , composition (language) , hydrolysis , odor , chemical composition , organic chemistry , biochemistry , linguistics , philosophy , adipose tissue
The aim of this paper was to characterize the complete volatile profile of Conciato Romano cheese, a traditional Italian product aged in a mixture of olive oil, wine, and spices, and its modification during ripening, by using SPME sampling and GC/MS analysis of volatiles and considering the rind and body parts separately. Seventy‐six volatile compounds were identified, belonging to chemical classes of acids (8), aldehydes (3), alcohols (14), esters (36), ketones (9), hydrocarbons (1), and terpenes (5). Acids and esters represented the most important chemical classes and are originated from lipolysis and hydrolysis of triglycerides. Aging caused dramatic changes in volatile compounds, particularly on the cheese rind, where the amount of esters, acids, alcohols, and ketones was found particularly abundant at 8 months of aging. Interesting differences were found in volatile headspace composition depending on the external or inner parts. The higher complexity in volatile profile of aged cheese was attributed both to the aging process and tanning mixture. Sensory analysis resulted in higher perception of “sweet” and “stickiness” and significantly lower olfactory persistence in fresh product, while higher values for “salty,” “spicy,” and “persistent” were found in aged ones. Practical applications: The results of our research can be useful to deepen knowledge of cheese volatile compounds and for a better understanding of the interactions between cheese aging and the use of a particular tanning mixture (olive oil, red wine, and spices), used in the Conciato Romano cheese. It can be used for a chemical characterization of the peculiarity found from sensory assessment of this cheese, as well as for control organisms, if further research would confirm the presence of volatile compounds as molecular markers. Finally, industry can take advantage of our research for possible future certifications of Conciato Romano as a Protected Designation of Origin. Conciato Romano, a typical and traditional Italian cheese, was studied to report its complete volatile profile by using the SPME‐GC‐MS technique. The volatile compounds were studied both in fresh and in 6‐ and 8 months‐aged cheese, by separately analyzing the rind and body of the product.