Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Genovese A, Piombino P, Gambuti A, Moio L. Simulation of retronasal aroma of white andred wine in a model mouth system. Investigating the influence of saliva on volatile compoundconcentration. Food Chem. 114:100-107, 2009The influence of saliva on aroma release from white and red wines was studied in a model mouth system. Aromacompounds were analysed in the dynamic headspace of wines by solid phase micro extraction/gaschromatography with flame ionization detection. Volatile compounds were identified by solid phase microextraction/gas chromatography-mass spectrometry, resulting in a total of 43 compounds in white wine and 41 inred wine. The results showed a greater influence of saliva on aroma release in white wine than red wine. In whitewine treated with human saliva, esters and fusel alcohols, responsible for fruity and fusel oil odours, werereduced of 32–80%; by contrast, the concentration of 2-phenylethanol and furfural, responsible for rose andtoasted almond notes, increased by 27% and by 155%, respectively. In red wine, treated with human saliva, onlya few esters decrease, with a reduction of 22–51% due to proteinbinding ability of polyphenols that are able toinhibit the activity of the saliva. C-13 norisoprenoids, vitispirane (eucalyptol) and TDN (kerosene), decreasedboth in white and red wine, showing a comparablevariation while, for β-damascenone, the variation wasinsignificant.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. 20:333-350, 2008The 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.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.it296