Community Research and Development Information Service - CORDIS

Abstract

Dynamic headspace gas chromatography mass spectrometry (GC-MS), AromaScan and Curie-point pyrolysis mass spectrometry (Py-MS) were applied for the discrimination of 2 types of Pecorino Toscano cheese, 20 days old (12 samples) and 4 months old (15 samples). Pyrolysis Mass Spectrometry seemed to be unsuitable for this differentiation due to the high influence of fat and proteins on the fingerprinting of mass spectra. More discriminating results were obtained by the multivariate statistical evaluation of the data of the volatile fraction analysed by both GC/MS and AromaScan.

Additional information

Authors: CONTRINI G, Instituto Sperimentale Lattiero Caseario, Lodi (IT);POVOLO M, Instituto Sperimentale Lattiero Caseario, Lodi (IT);TOPPINO P.M., Instituto Sperimentale Lattiero Caseario, Lodi (IT);RADOVIC B, JRC-Institute for Health and Consumer Protection, Ispra (IT);LIPP M, JRC-Institute for Health and Consumer Protection, Ispra (IT);ANKLAM E, JRC-Institute for Health and Consumer Protection, Ispra (IT)
Bibliographic Reference: An article published in: Milk Science International, 56 (2001) Vol.3, pp.136-140
Record Number: 200013545 / Last updated on: 2001-07-25
Category: PUBLICATION
Original language: en
Available languages: en