Caporaso, Nicola published the artcileVolatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening, Synthetic Route of 19444-84-9, the publication is European Journal of Lipid Science and Technology (2015), 117(9), 1422-1431, database is CAplus.
The aim of this paper was to characterize the complete volatile profile of Conciato Romano cheese, a traditional Italian product aged in a mixture of olive oil, wine, and spices, and its modification during ripening, by using SPME sampling and GC/MS anal. of volatiles and considering the rind and body parts sep. Seventy-six volatile compounds were identified, belonging to chem. classes of acids (8), aldehydes (3), alcs. (14), esters (36), ketones (9), hydrocarbons (1), and terpenes (5). Acids and esters represented the most important chem. classes and are originated from lipolysis and hydrolysis of triglycerides. Aging caused dramatic changes in volatile compounds, particularly on the cheese rind, where the amount of esters, acids, alcs., and ketones was found particularly abundant at 8 mo of aging. Interesting differences were found in volatile headspace composition depending on the external or inner parts. The higher complexity in volatile profile of aged cheese was attributed both to the aging process and tanning mixture Sensory anal. resulted in higher perception of “sweet” and “stickiness” and significantly lower olfactory persistence in fresh product, while higher values for “salty,” “spicy,” and “persistent” were found in aged ones. Practical applications: The results of our research can be useful to deepen knowledge of cheese volatile compounds and for a better understanding of the interactions between cheese aging and the use of a particular tanning mixture (olive oil, red wine, and spices), used in the Conciato Romano cheese. It can be used for a chem. characterization of the peculiarity found from sensory assessment of this cheese, as well as for control organisms, if further research would confirm the presence of volatile compounds as mol. markers. Finally, industry can take advantage of our research for possible future certifications of Conciato Romano as a Protected Designation of Origin. Conciato Romano, a typical and traditional Italian cheese, was studied to report its complete volatile profile by using the SPME-GC-MS technique. The volatile compounds were studied both in fresh and in 6- and 8 mo-aged cheese, by sep. analyzing the rind and body of the product.
European Journal of Lipid Science and Technology published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C4H6O3, Synthetic Route of 19444-84-9.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem