Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Zeppa G., Giordano M., Bertolino M., Gerbi V. (2005) Application of artificial neural networkon mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction-gaschromatography-mass spectrometry for the Piedmont ricotta cheese traceability.J. Chromat A, 1071, 247-253.Mono- and sesquiterpenes were used for the traceability of a typical Piedmont (Italy) mountain ricotta cheeseproduced by nine mountain farms. For each farm a sample of ricotta cheese was collected every 7 days duringmountain grazing and analysed using headspace solid-phase microextraction–gas chromatography–mass spectrometry(SPME–GC–MS). Obtained results showed the presence of about 20 monoterpenes (above all a-pinene,b-pinene, camphene, p-cymene, b-myrcene and limonene) and about 15 sesquiterpenes such as a-caryophyllene,d-copaene and 9-epi-caryophyllene. Despite a wide concentration variability due to the stages of plant developmentand the pastured area, there are not able differences between the ricotta cheeses analysed so it is possiblewith the artificial neural network (ANN) technique to distinguish between different mountain farms.2. Giordano M., Belviso S., Grosso S., Zeppa G. (2008) Volatile terpene analyses in milk andcheeses by solid-phase microextraction technique. 5° IDF Symposium on Cheese Ripening,Bern (CH), 9-13 March, 95Terpenes are lipophilic aliphatic compounds involved, as secondary metabolites, in plant pollination, in plant resistanceto predation and infection. These compounds abound in certain species, particularly dicotyledons and, ifingested by herbivores, could be subsequently found in associated milk, cheese and meat. Terpenes have then recentlyattracted interest both for their possible impact on cheese sensory properties and potential terroirbiomarkersin milk and cheese. Various techniques were used for their determination including dynamic headspacegas chromatography-mass spectrometry or purge-and-trap but also headspace solid-phase microextraction(HS-SPME) was suggested for its low costs and easy use. The aim of this work was the development of a HS-SPME method with a three-phasic fiber to analyse these compounds in milk and cheese that could allow to detecta higher number of compounds with respect to the other fibers generally used in literature. The better extractionmethod defined, both from the qualitative as well as the quantitative point of view, included a treatment of sample(milk or cheese) with a NaH 2 PO 4 solution and an absorption in the headspace for 1 h at 53 °C. During a researchsupported by Pro-Alpe Project of Italy Government, this method was applied to analyse milks and cheesesproduced by cows fed in diversified grassland. This method allowed to isolate and identify many monoterpenes,as limonene, a-pinene and p-cymene, and also sesquitertenes as B-caryophyllene and t,t-farnesol. Therefore, theproposed method could satisfactorily perform qualitative and quantitative analyses of terpene compounds and besuitable to define terpene profile in dairy products and their link to grazing management.3. Giordano M., Belviso S., Zeppa G. (2008) Evidenza della capacità dei batteri lattici diprodurre terpeni. Atti 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti, Rho (MI),7-8 Maggio 2007, 109-112I batteri lattici sono responsabili della produzione di numerosi composti organici (alcoli, acidi, chetoni, aldeidi,lattoni, idrocarburi, esteri, composti solforati) determinanti il flavour e quindi la qualità dei prodotti lattierocaseari.La presenza di terpeni nei formaggi è stata invece sinora attribuita essenzialmente alla alimentazione abase di vegetali verdi da parte degli animali od al metabolismo di alcuni funghi, quali Penicillium. In questolavoro è stata valutata la capacità di cinque ceppi di batteri lattici di produrre terpeni ex novo in differenti mezzidi coltura (M17 e Skim Milk Medium). Molti dei ceppi esaminati hanno evidenziato la capacità di biosintetizzareil geraniolo nei due mezzi di coltura utilizzati in concentrazioni dipendenti oltrechè dal mezzo colturale daltempo di incubazione e dal ceppo considerato. In particolare un ceppo di Lactobacillus paracasei ha evidenziatole maggiori capacità di biosintesi in M17 dopo 48 ore di incubazione.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.it462