Search results for "Parmigiano Reggiano cheese"

showing 2 items of 2 documents

Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods

2014

A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…

Multivariate statisticsRV coefficientmedia_common.quotation_subjectArtificial mouth[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFlavourkey odorantPurge and trapCheesePerception[SDV.IDA]Life Sciences [q-bio]/Food engineeringparmigiano reggiano cheeseAromaAromamedia_commonmass spectrometryChromatographybiologyflavor compoundChemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringphase microextraction spmebiology.organism_classificationSensory sorting taskvolatile componentMultivariate analysisExtraction methodsgas-chromatography-olfactometryExtraction methodsdynamic headspace[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencepurge-and-trap
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Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.

2020

Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…

RelaxometryMagnetic Resonance SpectroscopyWater activity030309 nutrition & dieteticsCheese ripeningMaturation index03 medical and health sciences0404 agricultural biotechnologyCheeseBound waterMoleculeFood scienceFatty acids0303 health sciencesVolatile Organic CompoundsParmigiano Reggiano cheeseChemistryRipening04 agricultural and veterinary sciences040401 food scienceDecompositionMagnetic Resonance ImagingAgeingVolatile compoundsDegradation (geology)Fast field cycling NMR relaxometryFood AnalysisWater activityFood ScienceFood research international (Ottawa, Ont.)
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