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4. Condurso C, Verzera A., Romeo V., Ziino ., Conte F. (2008) Solid-phase microextraction andgas chromatography mass spectrometry analysis of dairy product volatiles for the determinationof shelf-life. Int. Dairy J. 18(8), 819-825.Fermented milk varieties and fresh cheeses, which are appreciated by consumers for their sensory quality, have ashelf-life at refrigeration temperatures that usually does not exceed 4–5 weeks (depending on manufacturing andpackaging). The aim of the research was to study the composition of the volatiles of artisanal and commercialsamples of fermented milk and fresh cheeses during the shelf life period using an optimised, rapid and repeatablemethod: solid phase microextraction/gas chromatography coupled with mass spectrometry. More than 60 volatilecomponents were identified in all the samples and confirmed using spectral data, authentic standards and linearregression indices. Analysis of variance and principal component analysis were applied to estimate the significantdifferences in volatile composition during storage, determination of the decrease in cheese ‘‘freshness’’, anddefinition of the possible critical days during shelf-life.5. Verzera A., Ziino M., Sacco A., Lanza C. M., Mazzaglia A., Romeo V., Condurso C. (2008)Volatile compound and sensory analysis for the characterization of an Italian white wine from“Inzolia” grapes. Food Anal. Methods, 1, 144-151.The research evidences the importance of linking chemical and sensory data for the wine characterization; inparticular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespreadnative white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambucadi Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography–mass spectroscopymethod has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have beenidentified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana,fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l). A good repeatability interms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges thatevaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma(fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatileconstituents and the aroma sensory attributes were in agreement.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.it176