HS-SPME/GC–MS volatile fraction determination and chemometrics for the discrimination of typical Italian Pecorino cheeses
2021; Elsevier BV; Volume: 165; Linguagem: Inglês
10.1016/j.microc.2021.106133
ISSN1095-9149
AutoresFrancesca Di Donato, Alessandra Biancolillo, Daniela Mazzulli, Leucio Rossi, Angelo Antonio D’Archivio,
Tópico(s)Meat and Animal Product Quality
ResumoThe volatiles of three typical Italian Pecorino cheeses were analysed by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography with mass spectrometry detection (GC–MS) evaluating its potentiality to discriminate Protected Designation of Origin (PDO) Pecorino Romano (PR), PDO Pecorino Sardo (PS) and Pecorino di Farindola (PF). A Design of Experiments (DOE) was employed to optimize the extraction conditions in terms of sample temperature and exposure time in the HS-SPME/GC–MS procedure. Linear Discriminant Analysis (LDA) and Partial Least Squares-Discriminant Analysis (PLS-DA) were applied to the volatile composition data to classify samples. Both methods showed high calibration accuracy (100% of non-error rate in cross-validation) and good predictions (87.5% of correct classification, on the external validation set) providing a powerful tool for discriminating Pecorino cheeses, despite their production occurs in different production cycles, in nearby geographical areas and, in the case of PS/PR origins, the raw materials come from common sources.
Referência(s)