Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cheese Samples
2.2. Cheese Sampling and Characterization
2.3. Analysis of Volatile Compounds
2.4. Analysis of Primary Proteolysis Extent
2.5. Analysis of Free Amino Acids
2.6. Statistical Analyses
3. Results and Discussion
3.1. Cheese Characterization
3.2. Volatile Compounds
3.3. Primary Proteolysis Extent
3.4. Free Amino Acid Profile
- (i)
- Z-scores for the relative content of the considered FAA must fall between −2.0 and +2.0;
- (ii)
- a maximum number of two Z-scores are allowed to fall between −3.0 and +3.0.
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Cheese Type | Samples (n) | ALP (mU/g) | pH | Copper (µg/g) |
---|---|---|---|---|
Fontina PDO | 11 | 986–3615 | 6.01–6.46 | 3.3–8.9 (0.5) * |
Fontal | 9 | <10 | 5.62–5.90 | 0.5–0.8 |
Traditional Fontal | 2 | <10 | 6.13–6.19 | 0.7–0.8 |
Asp | Thr | Ser | Asn | Glu | Gln | Gly | Ala | Cit | Val | Met | Ile | Leu | Tyr | Phe | Gaba | Orn | Lys | His | Arg | Pro | Total | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Reference Samples | ||||||||||||||||||||||
Mean | 2.37 | 2.02 | 1.09 | 4.21 | 16.66 | 1.88 | 1.62 | 2.36 | 0.81 | 7.29 | 2.69 | 4.59 | 13.93 | 0.74 | 8.87 | 1.79 | 5.90 | 12.11 | 1.77 | 1.27 | 5.76 | |
St Dev | 0.93 | 0.62 | 0.52 | 2.12 | 3.03 | 1.43 | 0.29 | 0.30 | 0.61 | 0.65 | 0.39 | 0.90 | 1.35 | 0.45 | 1.12 | 2.21 | 2.66 | 1.64 | 1.21 | 1.85 | 1.92 | |
Commercial Samples | ||||||||||||||||||||||
FV-01 | 2.85 | 1.45 | 0.28 | 4.54 | 13.70 | 1.40 | 2.53 | 3.98 | 0.33 | 7.58 | 2.71 | 3.79 | 15.15 | 0.70 | 10.71 | 6.88 | 8.33 | 9.87 | 0.51 | 0.00 | 2.71 | 2.14 |
FV-02 | 2.54 | 2.06 | 0.35 | 5.21 | 19.13 | 1.67 | 1.96 | 2.44 | 0.39 | 6.46 | 2.57 | 5.18 | 12.77 | 0.23 | 8.75 | 1.22 | 6.40 | 12.15 | 2.03 | 0.00 | 6.50 | 3.11 |
FV-03 | 5.08 | 2.57 | 0.56 | 5.39 | 7.95 | 2.51 | 2.57 | 2.92 | 0.72 | 8.26 | 2.31 | 3.64 | 14.32 | 1.18 | 10.88 | 7.70 | 8.52 | 8.93 | 0.82 | 0.41 | 2.77 | 1.95 |
FV-04 | 3.86 | 1.93 | 1.52 | 5.03 | 9.44 | 1.72 | 2.48 | 3.10 | 0.76 | 7.09 | 2.48 | 4.06 | 15.29 | 0.00 | 11.5 | 6.13 | 11.85 | 9.02 | 0.00 | 0.83 | 1.93 | 1.45 |
FV-05 | 3.26 | 2.85 | 0.32 | 6.83 | 20.99 | 1.49 | 2.22 | 2.35 | 0.63 | 8.05 | 3.12 | 5.79 | 15.47 | 0.68 | 8.05 | 0.27 | 2.94 | 10.22 | 1.27 | 0.59 | 2.62 | 2.21 |
FV-06 | 3.75 | 2.78 | 0.60 | 4.51 | 18.94 | 1.97 | 2.10 | 3.22 | 0.52 | 6.57 | 2.62 | 4.11 | 14.06 | 0.36 | 7.98 | 0.36 | 6.2 | 11.64 | 1.01 | 0.6 | 6.08 | 2.48 |
FV-07 | 3.26 | 2.85 | 2.20 | 4.48 | 18.58 | 0.65 | 2.12 | 2.69 | 2.16 | 7.46 | 3.14 | 5.13 | 13.12 | 1.14 | 6.76 | 0.00 | 3.59 | 12.51 | 1.22 | 0.86 | 6.07 | 2.45 |
FV-08 | 3.80 | 1.20 | 0.54 | 5.00 | 15.76 | 1.52 | 1.74 | 4.13 | 1.63 | 8.48 | 2.83 | 3.04 | 15.98 | 1.85 | 9.46 | 0.65 | 2.61 | 10.43 | 1.52 | 4.13 | 3.70 | 0.92 |
FV-09 | 3.64 | 1.21 | 0.40 | 3.34 | 12.74 | 1.92 | 1.72 | 3.84 | 1.11 | 8.49 | 2.83 | 3.64 | 15.07 | 0.61 | 9.71 | 3.74 | 4.85 | 12.64 | 1.62 | 1.82 | 5.06 | 0.99 |
FV-10 | 3.50 | 1.63 | 0.75 | 4.38 | 18.15 | 3.38 | 1.63 | 2.88 | 1.25 | 6.38 | 2.25 | 2.13 | 13.27 | 1.88 | 9.01 | 0.63 | 3.5 | 13.64 | 1.38 | 4.63 | 3.75 | 0.80 |
FV-11 | 4.78 | 1.25 | 0.83 | 1.87 | 12.06 | 1.66 | 1.46 | 4.37 | 0.83 | 7.07 | 2.70 | 3.74 | 13.10 | 1.25 | 10.4 | 5.20 | 5.61 | 15.38 | 1.04 | 1.25 | 4.16 | 0.48 |
FN-01 | 2.07 | 3.15 | 3.15 | 8.13 | 14.72 | 7.07 | 1.19 | 2.28 | 1.19 | 7.18 | 2.83 | 2.67 | 12.58 | 3.04 | 10.99 | 0.32 | 4.08 | 7.07 | 1.64 | 2.62 | 2.04 | 3.78 |
FN-02 | 2.10 | 3.18 | 3.13 | 8.12 | 15.15 | 7.01 | 1.19 | 2.26 | 1.27 | 7.17 | 2.70 | 2.72 | 12.75 | 3.10 | 10.95 | 0.40 | 4.15 | 6.71 | 1.43 | 2.62 | 1.89 | 3.71 |
FN-03 | 2.37 | 1.37 | 1.62 | 8.11 | 5.37 | 3.75 | 1.87 | 2.75 | 2.87 | 4.49 | 0.62 | 1.37 | 14.48 | 3.75 | 15.11 | 6.99 | 7.74 | 7.24 | 1.62 | 1.75 | 4.74 | 0.8 |
FN-04 | 2.09 | 1.58 | 1.96 | 9.23 | 16.38 | 5.00 | 1.20 | 2.21 | 1.64 | 5.25 | 1.33 | 1.45 | 16.26 | 3.29 | 10.44 | 0.44 | 6.39 | 6.39 | 1.14 | 2.53 | 3.80 | 1.58 |
FN-05 | 1.66 | 3.26 | 3.24 | 7.33 | 12.75 | 5.89 | 1.76 | 2.54 | 2.75 | 7.2 | 3.88 | 3.50 | 10.75 | 3.47 | 10.24 | 0.30 | 2.78 | 7.19 | 2.12 | 1.47 | 5.93 | 6.26 |
FN-06 | 1.50 | 2.00 | 2.63 | 6.63 | 11.00 | 4.00 | 1.50 | 3.25 | 1.88 | 5.38 | 1.25 | 1.38 | 13.00 | 3.38 | 13.75 | 3.00 | 8.63 | 9.25 | 0.63 | 2.00 | 4.00 | 0.80 |
FN-07 | 1.44 | 2.98 | 3.15 | 8.83 | 4.94 | 6.23 | 1.33 | 2.52 | 2.70 | 7.53 | 2.45 | 2.00 | 13.35 | 3.43 | 13.20 | 7.81 | 4.97 | 6.37 | 1.40 | 1.09 | 2.28 | 2.86 |
FN-08 | 1.85 | 3.42 | 3.52 | 8.33 | 14.47 | 8.58 | 1.36 | 2.37 | 2.79 | 5.96 | 2.44 | 2.27 | 12.62 | 3.24 | 9.03 | 0.38 | 4.11 | 7.08 | 1.43 | 1.36 | 3.38 | 2.87 |
FN-09 | 1.72 | 2.22 | 2.78 | 9.44 | 7.61 | 1.89 | 2.55 | 3.05 | 0.33 | 5.44 | 1.83 | 1.78 | 12.49 | 1.94 | 10.94 | 7.50 | 0.39 | 7.83 | 1.39 | 12.16 | 4.72 | 1.80 |
FT-01 | 2.66 | 2.44 | 2.31 | 6.87 | 12.87 | 5.30 | 1.77 | 3.47 | 3.63 | 6.55 | 3.08 | 3.27 | 13.96 | 3.95 | 9.41 | 0.00 | 4.21 | 8.35 | 1.70 | 0.80 | 3.40 | 3.12 |
FT-02 | 2.36 | 2.58 | 2.76 | 7.35 | 14.95 | 5.71 | 1.60 | 2.36 | 3.24 | 5.89 | 2.69 | 1.96 | 15.06 | 3.42 | 8.51 | 0.00 | 5.35 | 8.26 | 1.16 | 1.46 | 3.31 | 2.75 |
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Pellegrino, L.; Hogenboom, J.A.; Rosi, V.; D’Incecco, P. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods 2021, 10, 350. https://doi.org/10.3390/foods10020350
Pellegrino L, Hogenboom JA, Rosi V, D’Incecco P. Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods. 2021; 10(2):350. https://doi.org/10.3390/foods10020350
Chicago/Turabian StylePellegrino, Luisa, Johannes A. Hogenboom, Veronica Rosi, and Paolo D’Incecco. 2021. "Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses" Foods 10, no. 2: 350. https://doi.org/10.3390/foods10020350