Bittante Giovanni, Amalfitano Nicolò, Tagliapietra Franco, Schiavon Stefano, Cipolat-Gotet Claudio, Stocco Giorgia
Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.
Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
Foods. 2024 Dec 14;13(24):4040. doi: 10.3390/foods13244040.
The aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheeses (more short-chain FAs and fewer MUFAs), the three categories of Formaggio di Malga (artisanal cheeses produced on temporary summer farms on Alpine pastures where transhumance is practiced) were very different from the other cheese categories in terms of their much higher CLA and omega-3 contents. Two categories of cheese from permanent farms in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate, and two other categories of cheeses originating in the mountains (Asiago PDO and Montasio PDO), but now produced mainly on the plains, were not distinguishable from the other cheese categories. The very detailed profile (65 individual FA, 11 isomers, and 12 groups of FAs) and the large number of cheese types analyzed (18) may represent a useful reference for future investigations, especially on the causes of variability in FAs and on their relationships with sensory properties and nutrition/health in humans.
本研究的目的是对在意大利威尼托地区山区和平原收集的18种不同类型的258种奶酪的高度详细的脂肪酸（FA）谱进行表征。结果清楚地表明，除了山羊奶酪独特的脂肪酸谱（短链脂肪酸较多，单不饱和脂肪酸较少）外，三类马尔加奶酪（在实行转场放牧的高山草场上的临时夏季农场生产的手工奶酪）在共轭亚油酸（CLA）和ω-3含量方面比其他奶酪类别有很大不同。两类来自山区永久农场的奶酪（格拉帕莫拉科奶酪和维罗纳山法定产区奶酪）处于中间水平，另外两类原产于山区但现在主要在平原生产的奶酪（阿西亚戈法定产区奶酪和蒙塔西奥法定产区奶酪）与其他奶酪类别没有区别。非常详细的谱图（65种单个脂肪酸、11种异构体和12组脂肪酸）以及分析的大量奶酪类型（18种）可能为未来的研究提供有用的参考，特别是关于脂肪酸变异性的原因及其与人类感官特性和营养/健康的关系。
