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2. Piombino P, Pessina R, Genovese A, Lisanti Mt, Moio L. Sensory profiling, volatiles andodour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurizedewes’ milk. It J Food Sci 20: 225-237, 2008Canestrato Pugliese is a traditional cheese produced in Puglia (Italy) which has the Protected Designation ofOrigin status. In this study the organoleptic properties which characterize this cheese, made with raw andpasteurized milk, were investigated and compared. Results on pasteurized samples were also compared withthose obtained by analyzing a similar pasteurized ewes’milk cheese (Canestrato Sardo) produced in a differentgeographical area. Sensory profiles, qualitative and quantitative analyses of the volatile fraction and gaschromatography/olfactometrywere carried out. Important differences were found between raw and pasteurizedCanestrato Pugliese cheese, even though they have the same PDO status. On the other hand, there was asignificant similarity between the two pasteurized cheese samples even though they were produced in differentgeographical areas and have a different designation of origin status.3. Lisanti Mt, Piombino P, Genovese A, Pessina R, Moio L. Non-marketed Italian tomato (Lycopersiconesculentum Mill.) cultivars and their commercial homologues: differences in volatilecomposition. It. J. Food Sci. 20(3): 333-350, 2008.The volatile composition of four local varieties of tomato, originating from southern Italy (San Marzano,Vesuviano, Corbarino, Sorrento), was compared to that of their respective commercial homologues (Ranco F1,Principe Borghese, Faino F1, Cuore di Bue). Volatiles were sampled using Dynamic Headspace-Solid PhaseMicroextraction (DHS-SPME). Fifty-one volatile compounds comprising aldehydes, ketones, alcohols, esters,acids, volatile phenols, sulphur compounds, oxygen- containing cyclic compounds and an unsaturatedhydrocarbon, were identified. Some of them have not previously been reported as being volatile compounds oftomato. Significant differences in the composition of the volatile fraction were detected between thehomologues. The compound 2-hydroxybenzaldehyde was only detected in the four traditional tomato cultivars,and the sulphur compound 2-isobutylthiazole was specifically related to Faino F1. According to PCA analysisthe homologues Corbarino and Faino F1 differed the most from each other.4. Lisanti MT, Piombino P, Gambuti A, Genovese A, Siani VL, Moio L. Analytical evaluationof remedial treatments for red and white wines contaminated by volatile phenols. Bull OIV 81(923-925): 45-55, 2008Several fining agents (activated charcoal, PVPP and zeolite for red wine; activated charcoal, bentonite and yeastwalls for white wine) were evaluated for their efficacy in decreasing the amount of 4-ethylphenol and 4-ethylguaiacol. Their effect on several volatile compounds, colour indexes and polyphenol parameters was alsoevaluated. Concerning red wine, at lower concentrations (539 µg/L of 4-ethylphenol and 46 µg/L of 4-ethylguaiacol) the charcoal was able to decrease the concentration of 4-ethylphenol (18%) and that of 4-ethylguaiacol (11%), respect to the untreated wine. Also the treatment with PVPP decreased the concentration of4-ethylphenol (11%). At higher concentrations (1970 µg/L of 4-ethylphenol and 126 µg/L of 4-ethylguaiacol)the decreasing of the levels of volatile phenols was not statistically significant for all the fining agents. In whitewine the charcoal determined a significant decrease (27% for 4-ethylphenol and 26% for 4-ethylguaiacol) ofvolatile phenols. All the treatments determined a decreasing of the concentrations of the esters (isoamyl acetate,ethyl hexanoate, ethyl octanoate and ethyl decanoate) and with the charcoal determining the higher decreasing,in particular for the most hydrophobic esters. All the fining agents significantly decreased the optical density at420, 520 and 620 nm in red wines; similarly the fining agents tested on white wines decreased the optical densityat 420 nm (yellow colour). All treatments significantly decreased total polyphenols index in red wine, most of allPVPP. No effect was shown on total polyphenols by the fining agents tested on white wine.5. Lamorte SA, Gambuti A, Genovese A, Selicato S, Moio L. Free and glycoconjugated volatilesof V. vinifera grape 'Falanghina'. Vitis, 47(4): in press, 2008The potential aroma of Vitis vinifera cv. ‘Falanghina’ was investigated by means of qualitative and semiquantitativedeterminations of volatile free and glycosidically bound secondary metabolites. Glycosilated geranicacid, α-terpineol, eugenol and 2-exo-hydroxy-1,8-cineole play a central role in characterizing the potential aromaticexpression of this cultivar. In particular glycosilated 2-exo-hydroxy-1,8-cineole found in ‘Falanghina’must may be discriminant and hypothetically contributes to identify ‘Falanghina’ wine origin and affiliation becauseof its high chemical and biological stability.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.it294