Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Verzera A., Ziino M., Condurso C., Romeo V., Zappalà M. (2004) Solid-phase microextractionand gas chromatography/mass spectrometry for the rapid characterisation of semi-hardcheeses. Anal. Bional. Chem. 380, 930-936.A headspace solid-phase microextraction (HSSPME) method in combination with gas chromatography–massspectrometry (GC–MS) has been used for extraction and identification of components of the volatile fraction of‘‘Provola dei Nebrodi’’, a typical semi-hard Sicilian cheese. Cheese samples from different producers and at differentripening stages have been examined. The effects of various conditions (e.g. sample volume, sample headspacevolume, sample heating temperature, extraction time, etc.) on extraction efficiency were studied in order tooptimise the technique. The technique used made it possible to identify 61 components: fatty acids from C 2 toC 14 and their esters, aldehydes, alcohols, methyl ketones, δ-lactones, aromatic compounds, hydrocarbons andterpenes. The main components were butanoic, hexanoic and octanoic acids. The linear free fatty acids (FFA)from C 2 to C 10 were quantified by using the standard addition method. Calibration curves constructed for theFFA spiked into cheese were highly linear with a correlation coefficient R 2 >0.998. Significant statistical differences(P>0.05) were evident for the even-carbon-number fatty acids during ripening.2. Condurso C., Ziino M., Romeo E., Giuffrida D., Verzera A. (2005) Characterization of ‘‘Provoladei Nebrodi’’, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS. Int.Dairy J. 15 (6-9), 585-593.Analysis of the volatile fraction of Provola dei Nebrodi, a typical Sicilian pasta filata cheese, was performedusing SolidPhase Microextraction High-Resolution Gas Chromatography/Mass Spectrometry. Cheeses weresampled and analysed at four different stages of ripening (0, 7, 30 and 90 days). A total of 60 components wereidentified: fatty acids, esters, lactones, methyl ketones, aldehydes, alcohols, hydrocarbons, terpenes, chlorinatedcompounds and aromatic compounds. The main components were found to be hexanoic and octanoic acids andethyl hexanoate. The 60 components were present in all the samples, regardless of the ripening stage, althoughtheir ratio showed statistically significant variations with aging. Fatty acids and esters increased whereas thealdehyde content drastically decreased after 30 days. The profile of volatile components identified appeared tobe different from that of other pasta filata cheeses.3. Romeo V., Ziino M., Giuffrida D., Condurso C., Verzera A. (2007) Flavour profile of capers(Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS. Food Chem. 101,1272–1278.This paper presents the first investigation of the flavour profile of capers (Capparis spinosa L.) from the EolianArchipelago. In all, 145 volatile compounds were identified and quantified in capers, by HS-SPME/GC–MSanalysis. Aldehydes (22.2%) and esters (21%) were the most abundant chemical classes; five sesquiterpenes andten monoterpenes were identified for the first time; among sulphur compounds (8.42%), methyl-isothiocyanatewas the major one, followed by benzyl-isothiocyanate. The application of this solvent-free extraction techniquecombined with the GC–MS analysis, showed its potential as a simple routine method for analyzing food flavour.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it175