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Volatile fractions and sensory attributes of San Daniele ham
No full textSan Daniele ham is a typical and appreciated dry-cured Italian product with an high consumer acceptance owing to its sensory attributes. There are numerous studies concerning European hams, but only a limited number for Italian products. The aim of the study was to identify the backbone of volatile constituents of San Daniele ham and to evaluate correlations with sensorial characteristics in relation to sex and breed of animals. Sixteen contemporary piglets (4 females and 4 castrated males for each breed) belonging to 2 different commercial breeds (SCAAPAG and JSR) were selected and their growth was monitored until the slaughtering time. After, thighs were trimmed and cured for 12 months, according to the San Daniele Consortium protocol. The head space sampling technique coupled with GC-MS was used to assess the volatile compounds (Barcarolo, 1992). Hams underwent sensory analysis by a panelist of expert assessors, who were members of a certified organization (ACAU Associazione Culturale Assaggiatori Udine, Italy). The gustative, olfactory and visual attributes evaluated were sweetness, sapidity, taste and odor intensity, aroma persistency and quality, lard and meat color, aspect and compactness. Identified compounds belong to the chemical groups of alcohols, aldehydes, ketones, hydrocarbons, esters, sulphur compounds, terpenes and ethers, whilst nitrogenous compounds, reported for Spanish and French hams (Sabio et al, 1998), were not detected. Instead, the majority of the other identified compounds have previously been reported in studies carried out in European hams (Flores et al., 1997; Sabio et al., 1998). Alcohols resulted the more represented chemical group and were significantly higher in hams produced from castrated pigs. According to Ruiz et al. (1999), alcohols increase with the time of ripening and are higher around 12 months of age. Only minor statistical differences were found for volatile compounds and for sensorial characteristics between breed and sex. Volatile compounds showed significant positive correlations with sweetness, olfactory persistence and quality; total alcohols, in particular, were associated by assessors with ham maturation. Further investigation are required to assess the relevance of volatile compounds to describe the quality of San Daniele ham
Volatile fracrions and sensory attributes of cheese from intensive and estensive farming systems: results of a survey
No full textVolatile fractions and sensory attributes of cheese from intensive and extensive farming systems: results of a survey
No full textThe volatile composition and sensory attributes of cheese produced in the border area between Italy and Slovenia were analysed. A total of 22 samples, derived from intensive and organic/extensive farms and obtained by processing raw and pasteurised milk respectively with craft and industrial manufacture, were collected in spring for two consecutive years (2005-2006). Important differences in flavour characteristics were observed mainly between countries, while volatile composition differed significantly between countries and farming typology. The Italian and Slovenian areas along the border area are characterized from a substantial similarity of the territory but also from remarkable differences in animal productive systems, other than in cultural, historical and traditional aspects. It is interesting to observe how diversities could affect, in so close countries, various domains and in this particular case the sensorial qualities and the chemical properties of a common food farming product. Eight Italian, 6 Slovenian cheeses from intensive farms and 6 Italian, 2 Slovenian cheeses from extensive/organic farms were collected after a ripening period of 60–80 d in two consecutive years in spring. The content of volatile compounds of these cheeses was analysed with the head space sampling technique coupled with GC-MS. Cheeses also underwent sensory analysis by 16 assessors members of a certified organization (ACAU, Udine, Italy). Considering the differences of cheeses on the basis of country origin, Slovenian have a lower milk and hay flavour and an higher spicy and persistency of taste. The colorimetric parameters (rednees, blueness and hue) statistically differed between Italian and Slovenia products. The number of volatile compounds detected was 64, grouped in ketones, aldheydes, alcohols, hydrocarbons, sulphur compounds, esters and terpenes and 8 of them were significantly higher in cheese from Slovenia. Cheeses from intensive and organic farms did not differ for colorimetric and sensory attributes, but the content of 6 volatile compounds (2 alcohols, 2 esters, 1 hydrocarbon and 1 terpen) was higher in those from organic/extensive farms. Different organoleptic quality and volatile compound profile for cheese originating from different areas and production systems have been reported from others authors, suggesting that these parameters can be used as secondary indicators to trace the area of origin of dairy products
Determination of volatile fraction in raw milk and rpened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia
No full textThe volatile fractions of milk and their evolution in ripened cheese were studied using purge and trap extraction and gas chromatography-mass spectrometry analysis (GC-MS). Eighteen samples of raw milk and cheese ripened for 70 days were collected in 2 consecutive years from dairy farms located in the border area between Italy and Slovenia. Twenty one volatile compounds not detected in the fresh milk used for cheese manufacturing, belonging mainly to the class of esters and alcohols, were found, while 8 compounds detected in milk were not found in cheese after 70 days of ripening. In cheese the majority of compounds increased significantly, even though the variations differed between the classes of volatile compounds
Influence of yeasts supplementation on microbiome composition in liquid fraction of rumen content of lactating cows
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La sostenibilità ambientale: emissioni di CO2 dagli allevamenti del Friuli Venezia Giulia e della Slovenia
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