Authentication of Parmigiano-Reggiano cheese from the d(13)C and d(18)O values of the fat glycerol.Funded under: FP5
The average carbon and oxygen values d(13)C and d(18)O of glycerol samples obtained from the fat of three cheeses of the northern regions of Italy (Parmigiano-Reggiano, Grana Padano and Trentingrana) as well as the values of many glycerol samples of fats of animal and vegetal origin have been measured. The total (13)C content allows us to distinguish between glycerol from plants with C-4 carbon fixation pathway (maize, mean d(13)C = -14.45 %) and from that from plants with C-3 pathway (mean d(13)C = -30.70 %). The d(13)C-values of glycerol from animal origin strongly depend on the diet of the animals. Thus the cheese Grana Padano obtained from cattle partially fed with maize shows greater d(13)C-values (mean value -25.12 %) than those of Parmigiano-Reggiano and Trentingrana fed with C-3 plants (mean values -29.62 % and -29.06 %, respectively). The total (18)O content is different in glycerol samples of vegetal origin (mean value 23.87 %) with respect to those from animals (mean value 15.12 %). The examined cheeses show well clear-cut d(18)O-values which allow us to distinguish among them (mean values 11.85, 16.0 and 13.86 % for Parmigiano-Reggiano, Grana Padano and Trentingrana, respectively).
Bibliographic Reference: Article: Journal of Agricultural Food Chemicals
Availability: Journal of Agricultural Food Chemicals
Record Number: 200012033 / Last updated on: 2000-06-14
Original language: en
Available languages: en