Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Chem. 2023 Dec 1;428:136803. doi: 10.1016/j.foodchem.2023.136803. Epub 2023 Jul 4.
Untargeted metabolomics based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry was combined with sensory analysis to provide new insights into the impact of the feeding system from mountain regions (grassland deriving from permanent meadows) on the chemical fingerprint of Parmigiano Reggiano PDO hard cheese. In the framework of a representative investigation, two different ripening times (12 and 24 months) were also considered. Multivariate statistics allowed discriminating cheese samples from different feeding regimens according to their metabolomics signatures. Interestingly, mountain grassland-based cheese samples were characterized by a more favourable fatty acid profile, recording also feed-derived compounds (such as terpenoids and linoleic acid derivatives) potentially associated with both beneficial effects on human health and sensory properties. According to the sensory analysis, the impact of herbs and grass enhanced the colour and retro-olfactive complexity of Parmigiano Reggiano PDO cheese, with spicy, umami and intense vegetal aromatic notes representing distinctive features.
基于超高效液相色谱与高分辨质谱联用的非靶向代谢组学与感官分析相结合，为研究山区（源自永久性草地的草原）饲养系统对 Parmigiano Reggiano PDO 硬奶酪化学特征的影响提供了新的见解。在一项具有代表性的研究中，还考虑了两种不同的成熟时间（12 个月和 24 个月）。多元统计分析允许根据代谢组学特征对来自不同饲养方案的奶酪样品进行区分。有趣的是，基于山区草地的奶酪样品的脂肪酸谱更有利，还记录了源自饲料的化合物（如萜类化合物和亚油酸衍生物），这些化合物可能与对人类健康有益的影响和感官特性都有关联。根据感官分析，草药和草的影响增强了 Parmigiano Reggiano PDO 奶酪的颜色和回味复杂性，具有辛辣、鲜味和浓郁的植物香气特征。
