Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle-Ages, the Cistercian monks brought up the notion of terroir which eventually led to the AOC system (Protected Designation of origin) in 1935. Burgundy is...

Parmigiano Reggiano (PR) cheese is one of the most important Italian Protected Designation of Origin (PDO) cheeses and it is exported worldwide. As a PDO, the product is supposed to have distinctive sensory characteristics. In this work we present the use of the Small Gas Sensor System (S3) device for the identification of specific PR markers, as compared to classical chemical techniques, such ...

Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both cul...

Sensory characteristics as measured by Sensory Analysis (SA) play a key role in the definition of typicality markers for food products. These markers can be use, for example, to support a PDO (Protected Designation of Origin) or to implement quality control strategies. SA data, however, is characterised by high noise, poor data/feature ratio and high dimensionality, which poses a big challenge ...

Olive oil traceability remains a challenge nowadays. DNA analysis is the preferred approach to an effective varietal identification, without any environmental influence. Specifically, olive organelle genomics is the most promising approach for setting up a suitable set of markers as they would not interfere with the pollinator variety DNA traces. Unfortunately, plastid DNA (cpDNA) variation of ...

This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Trás-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficien...

Chemical composition of eight sweet chestnut cultivars from the three protected designation of origin (PDO) areas in the Trás-osMontes region were studied: Aveleira, Rebordã, Trigueira and Zeive from PDO ‘Terra Fria’, Demanda, Longal and Martaı́nha from PDO ‘Soutos da Lapa’ and Judia from PDO ‘Padrela’. Chestnuts were characterised by high moisture content ( 50%), high levels of starch (43 g 100...

BACKGROUND Penicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It also occurs as a food spoiler and in silage and wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. Here, we used a large strain collection from worldwide cheeses published recently to investigate the genetic...

17 Oscypek is a traditional Polish, scalded-smoked cheese, with a protected designation of origin 18 (PDO) status manufactured from raw sheep's milk without starter cultures in the Tatra Mountains 19 region of Poland. This study was undertaken in order to get some insight on the microbiota which 20 develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made ...

Natural by-products, especially phenolic compounds, are in great demand by the nutra-pharmaceutical and biomedical industries. An analytical study was performed to investigate, for the first time, the presence of antioxidant constituents and the corresponding in vitro antioxidant activity in the extract of cladodes from Ficodindia di San Cono (Opuntia ficus-indica) protected designation of orig...