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kind of bread-stick), produced by different bakers, were examined. Variance analysis showed that the two breadsticksonly differed with respect to texture parameters. There were no differences in chemical parameters. Thehigher values of the maximum force and of the average puncturing force indicate that the rolled “Rubatà” breadstickhas a firmer character than the stretched “Grissino stirato” bread-stick. On the contrary, the number of spatialruptures and the ruggedness index were higher for the stretched “Grissino stirato” bread-stick. For productauthentication an Artificial Neural Networks (ANN) with a three-layer, fully interconnected, feed-forward architecturewas used. ANN is an effective and powerful tool for distinguishing these products with a very high averagelearning (94% for rolled bread-stick and 93% for the stretched bread-stick). The model obtained can be easilyused for product authentication.2. Zeppa G., Rolle L. (2008) A study on organic acid, sugar and ketone contents in typical Piedmontcheeses. Ital. J. Food Sci., 20, 1, 127-139.The dairy industry is a very important sector for the Piedmont (Italy) economy with ten Protected Denominationof Origin (PDO) cheeses and fifty-five classified as “Traditionali” Among these “Traditionali” cheeses, some arevery interesting because of the quantity produced, cheese-making procedures used and sensory characteristics.Therefore, these cheeses might qualify for the PDO designation, but chemical information is lacking and onlytheir gross omposition is usually known. The aim of this study was to characterise some Piedmont cheeses bystudying important compounds responsible for their flavour. Sugars (lactose, glucose and galactose), organic acids(citric, orotic, pyruvic, lactic, oxalic, hippuric, formic, acetic, propionic, butyric, isobutyric, valeric and isovaleric)and ketones (diacetyl and acetoin) were quantitatively determined in 460 samples from 17 cheese varietiesusing a simple isocratic HPLC method. Lactose concentrations varied from 0 to 73.9 mg/g of cheese andwere inversely correlated to ripening time. Glucose concentrations ranged from 0 to 4.3 mg/g of cheese while galactoseshowed a maximum value of 9.4 mg/g of cheese. The range of diacetyl and acetoin were from 0 to 4.3mg/g and from 0 to 0.2 mg/ of cheese, respectively. Among the organic acids, lactic acid was the most abundant(0.3 to 39 mg/g). Citric acid was also very important with a maximum value of 4 mg/g. High variability characterisedthe carboxylic acids due to differences in raw material, cheesemaking technique and use of a starter. Forall compounds high variability was observed due to home-made production, but nevertheless it was possible toobtain a good characterisation of all these cheeses.3. Nicola S., Emanuela Fontana E., Tavella L., Bosco L., Zeppa G., Cagliero F. (2008)Exploitation of Long Sweet Leek by Implementing a Local Agri-Food Chain. 5° InternationalISHS Symposium on Edible Alliaceae ISEA, 29 October-1 November 2007Recently, there has been an increasing interest for preserving old varieties that once were commonly widespreadand cultivated, but that today are circumscribed to limited areas. Regional research programmes are directed toimplement local food chains for promoting competitiveness and success of local growers. The ‘Porro LungoDolce di Carmagnola’ (long sweet leek: LSL) is a typical local leek selection (Carmagnola, Torino, Italy, 44°50’N; 7°42’ E) characterized by a considerable tenderness and a sweet taste. A research was conducted to study theeffect of pest management techniques and irrigation systems on yield, commercial, sensory quality at harvest andafter three-month postharvest blanching phase. Biological and chemical pest management were compared to controlthe two most important foliage pests: the onion thrips (Thrips tabaci Lindeman) and the leek moth (Acrolepiopsisassectella Zeller). Drip irrigation was compared to furrow irrigation, which is traditionally used by growers,as alternative to rationalize water efficiency. Sensory analysis was performed with a trained panel using a descriptivetest and an hedonistic evaluation and comparing LSL to commercially grown hybrids. Development ofaction threshold for pests, linked to a sampling procedure, could reduce the usage of pesticides. Using a sampling-basedmanagement, there were no differences between biological and chemical control on damage causedby foliage pests and on yield quality. At harvest, the edible portion of drip irrigated leeks were 270 g of mass, 38cm long and 4 cm in diameter, 21%, 10% and 8% more than furrow irrigated leeks, respectively. After blanchingphase, length increased and diameter decreased remarking the morphological characteristics that distinguish LSLfrom other local leek varieties and commercial hybrids. Sensory analysis results confirmed the sweet taste forLSL and highlighted interesting differences for taste and structure according to farms and production techniques.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.it456