Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese

Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness

“…Different matrices were appositely chosen on the basis of their different compositions, thus involving the presence of a great variety of compounds both in terms of number of volatiles and of their belonging to different chemical classes. In fact, , Fontina' is mainly characterised by a high number of alcohols and esters, whereas terpenes and aldehydes are the most abundant compounds found in the volatile fraction of Salame Mantovano [25,26]. The flavour of Altamura bread is characterised by a high number of pyrazines and other volatile compounds produced during the thermal treatment of cooking as already observed for other bread products [22].…”

Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons

“…Throughout the experimental periods, the terpenes more released into the milk were a-pinene and b-pinene. These terpenes were also the main terpenes found in ''Fontina Valle d'Aosta" and ''Bitto", PDO cheeses produced in Italian alpine regions (Berard et al, 2007;De Noni & Battelli, 2008). During the summer season, b-pinene and b-myrcene were higher in later utilization of the pasture (S2) than in early utilization (S1).…”

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

“…Methyl butanal and 2-nonenal were aldehydes detected in SPME profile of Cheddar cheese (Frank et al 2004). Hexanal and 3-methylbutanal were the most abundant compounds detected in Fontina cheese by applying dynamic headspace (Berard et al 2007). Branched and linear aldehydes are probably derived by the microbial degradation of amino acids (transamination followed by decarboxylation) or via Strecker degradation, while linear aldehydes are additionally formed from lipid oxidation (Bintsis and Robinson 2004).…”

“…1-Butanol, 3-methyl-butan-1-ol and phenethylalcohol were detected by Rehman et al (2000) in Cheddar cheese made from raw and pasteurized milk. Berard et al (2007) reported that 2-butanol was the most abundant compound detected in dynamic headspace of Fontina cheese, followed by 3-methyl-1-butanol, 1-propanol and ethanol. Alcohols may be rapidly produce form aldehydes under strong reducing condition present in cheese, or from other metabolic pathways, such as lactose metabolism and amino acids catabolism.…”

“…In cheese manufacturing, aroma is influenced by different factors; among them, milk origin and treatment (raw and pasteurized milk) are important parameters (Berard et al 2007).…”