Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d’Allevo PDO cheese produced in different seasons

The goal of this study was to verify the suitability of using fatty acids (FAs), terpenoids, and electronic nose response as potential tracers of the seasonal variations in Asiago d’Allevo PDO cheese. Cheese samples produced during the early and late summer grazing and the autumn/winter indoor seasons were compared. Based on their FA composition, the early and late summer cheeses were almost completely indistinguishable from each other. However, they both demonstrated higher quality when compared to the autumn/winter cheeses, showing lower levels of hypercholesterolemic saturated FAs (C12, C14, and C16) and higher levels of total monoand polyunsaturated FAs, oleic (C18:1 c9), trans-vaccenic (C18:1 t11), rumenic (C18:2 c9t11), and α-linolenic (C18:3 c9c12c15) acids. Among terpenoids, camphene, cedrane, and total sesquiterpenoids were able to differentiate the cheeses manufactured during the three periods of production. Moreover, α-pinene, α-thujene, β-pinene, δ-3-carene, myrtenol, dihydrocarveol isomer 1, and unidentified sesquiterpene 1 distinguished the late summer cheeses from those obtained in the other two seasons. Principal component analysis of electronic nose data showed that the Asiago cheese samples were widely dispersed in the score plot and no clear clusters appeared evident. Furthermore, cross-validated linear discriminant analysis of the electronic nose data showed unsatisfactory classification performance (53.8%) regarding the period of production. Our results showed that coupling FAs and terpenoids information could be a suitable method for tracing Asiago d’Allevo PDO cheeses according to their season of production. However, no reliable information at this level seemed to be obtainable from the electronic nose response. Dairy Sci. & Technol. (2012) 92:203–218 DOI 10.1007/s13594-012-0056-7 M. Renna (*) : P. Cornale : C. Lussiana : L. M. Battaglini Department of Animal Science, University of Turin, via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy e-mail: [email protected] M. Giordano : S. Belviso : G. Zeppa Department of Exploitation and Protection of the Agricultural and Forestry Resources, University of Turin, via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy 利用脂肪酸、萜类化合物和电子鼻感应追踪不同季节生产的Asiago d’Allevo PDO干酪 摘要 本文根据脂肪酸,萜类化合物变化以及电子鼻感应来追踪季节变化对Asiago d’Allevo PDO干酪的影响。原料奶分别来源于早期和晚期夏季自由放牧的奶和秋冬两季室内饲喂的 奶。早期和晚期夏季生产的干酪与其它季节生产干酪的脂肪酸组成没有显著性差异。与秋 季和冬季生产的干酪相比,不同季节生产的干酪都有较好的质量,容易导致血胆固醇过高的 饱和脂肪酸(C12, C14 和 C16)含量较低,而单不饱和脂肪酸和多不饱和脂肪酸,油酸(C18:1 c9),反式油酸(C18:1 t11),亚油酸(C18:2 c9t11)和亚麻酸(C18:3 c9c12c15)含量较高。在三个不 同季节生产的干酪中,萜类化合物、莰烯、柏木烷和总倍半萜类化合物含量显著不同。然 而,α-松萜、α-侧柏烯、β-松萜、δ-3-蒈烯、桃金娘烯醇、二氢香芹醇异构体1和未鉴定的倍 半萜烯1在晚期夏季生产的干酪中的含量与其它两个季节生产的干酪差异显著。电子鼻数据 经主成分分析表明Asiago d’Allevo PDO干酪在得分点图上分布较广,没有明显的群聚。此 外,根据电子鼻数据交互验证线性判别式分析显示了不同季节生产干酪分类性能(53.8%)的 数据不理想。实验结果显示脂肪酸和萜类化合物相结合的信息是一种有效的追踪不同季节 生产Asiago d’Allevo PDO干酪的方法。然而,从电子鼻感应没有获得可靠的数据。