Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 73, Issue 3, Pages 594-603Publisher
WILEY
DOI: 10.1111/1471-0307.12696
Keywords
Buffalo Mozzarella cheese; Aromatic profile; Dietary treatments; Terpenes; Sensory analysis; Volatile organic compounds
Categories
Funding
- Italian Ministry of Agriculture, Food and Forestry Policies [601/7703]
Ask authors/readers for more resources
The objective of this study was to evaluate the effect of two dietary treatments, ryegrass hay (RH) and wrapped ryegrass silage (WRS) on the volatile organic compounds (VOCs) of buffalo Mozzarella cheese. The primary data were collected from 40 female buffaloes. Twenty animals were fed RH, and other twenty received WRS. Volatile organic compounds were identified using a mass selective detector after extraction with a 'purge and trap' system and a gas chromatographic analysis. Our results showed differences in the aromatic profile of Mozzarella cheese samples obtained from buffaloes receiving different feed. In particular, 5 VOCs allowed the discrimination between cheese samples.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available