Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Abstract

Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert ‘Tiramisù’). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential—efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.

Mascarpone cheese from sheep's milk - a new option for the consumer

“…Mascarpone is a cheese originally from Italy (Capozzi et al, 2020;Carminati et al, 2001), but it is currently produced in other parts of the world, usually from bovine milk (Almeida et al, 2018;Buratto, 2010;Kapetanakou et al, 2017). It is an unripened fresh cheese, used for consumption shortly after its production (Capozzi et al, 2020;Carminati et al, 2001;European Comission, 2017) with a delicate, soft, dense, creamy and smooth appearence and color that varies from snow white to light yellow. Fat content is quite high varying from 44% to 47% and it may contain over 80% of fat in the dry extract (Buratto, 2010;Capozzi et al, 2020;Troiani, 2015).…”

“…It is an unripened fresh cheese, used for consumption shortly after its production (Capozzi et al, 2020;Carminati et al, 2001;European Comission, 2017) with a delicate, soft, dense, creamy and smooth appearence and color that varies from snow white to light yellow. Fat content is quite high varying from 44% to 47% and it may contain over 80% of fat in the dry extract (Buratto, 2010;Capozzi et al, 2020;Troiani, 2015). Unlike other cheeses, it is produced from milk cream and for this reason, it is soft with good spreadability and smells like milk cream, butter or yogurt (Capozzi et al, 2020;Troiani, 2015;European Comission, 2017).…”

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

“…The coupling of proton transfer ionization with time-of-flight (ToF) mass spectrometers and automated sampling offers several advantages in terms of mass resolution, throughput, and reproducibility [24][25][26]. This analytical strategy has found several applications in the food field (e.g., [27][28][29][30][31]), with a specific interest in bioprocess monitoring associated with microbial-based processes (e.g., [32][33][34]). Furthermore, several studies have applied PTR-based approaches to monitor VOC release associated with yeast metabolisms [35], often in association with food matrices [36][37][38].…”

Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”

“…Six of the research papers were mainly focused on the sensory aspects related to volatile compounds [ 1 , 2 , 3 , 4 , 5 , 6 ], and another six papers investigated aspects related to processing [ 7 , 8 , 9 ], five papers were more oriented to the quality of the products [ 10 , 11 , 12 , 13 , 14 ], cultivation practice [ 15 ] and storage [ 16 , 17 ], two further papers were more focused on measurement techniques and procedures [ 18 , 19 ]. Lastly, the two review papers reviewed the sensory characteristics (flavour and texture) linked to a physiological disorder of apple, namely watercore [ 20 ] and the influence of ruminant diet on the volatile flavour compounds in cheese [ 21 ].…”

“…In the work of Capozzi et al [ 19 ] two complementary analytical techniques, Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Proton-Transfer Reaction–Mass Spectrometry coupled to a Time of Flight mass analyser were coupled to study the volatile organic profile of Mascarpone cheese. Mascarpone is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert “Tiramisù”) which has been scarcely investigated for its aroma profile.…”