1H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese.
Food Chem
; 456: 139986, 2024 Oct 30.
Article
em En
| MEDLINE
| ID: mdl-38852457
ABSTRACT
Grana Padano (GP) cheese is a renowned PDO Italian cheese whose nutritional characteristics and market price are influenced by the ripening stage. In this work, it was demonstrated that the combined use of untargeted 1H NMR profiling and chemometric analysis can be used as a powerful tool to quantitatively characterize GP ripening and production, focusing on both aqueous and lipid fractions. An initial exploratory analysis revealed substantial variations in the aqueous fraction attributable to aging time, year and season of production. Multivariate analysis was adopted to show these differences, mainly attributable to amino acids. In contrast, the lipid fraction analysis highlighted the impact of production season on fatty acid unsaturation, influenced by feed variations. As regards the production process, this study focuses on the variations induced by bactofugation. In this respect, the aqueous fraction was found to be extensively influenced by this centrifugation step, affecting compounds crucial to organoleptic characteristics.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Queijo
Limite:
Animals
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article