期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 73, 期 3, 页码 594-603出版社
WILEY
DOI: 10.1111/1471-0307.12696
关键词
Buffalo Mozzarella cheese; Aromatic profile; Dietary treatments; Terpenes; Sensory analysis; Volatile organic compounds
资金
- Italian Ministry of Agriculture, Food and Forestry Policies [601/7703]
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.
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