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

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 5; p. 1242
• Main Authors: Capozzi, Vittorio, Lonzarich, Valentina, Khomenko, Iuliia, Cappellin, Luca, Navarini, Luciano, Biasioli, Franco
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10.03.2020; MDPI
• Subjects: Alcohol; alcohols; aroma; Automation; Cheese - analysis; Chromatography; dairy product; Dairy products; Data analysis; Flavors; Food products; Gas Chromatography-Mass Spectrometry - methods; hs-spme gc-ms; Hydrocarbons; ketones; Ketones - chemistry; mascarpone cheese; Mass spectrometry; Mass Spectrometry - methods; Milk; milk cream; Odorants - analysis; Polyethylene glycol; Principal components analysis; ptr-tof-ms; Scientific imaging; Solid Phase Microextraction - methods; tiramisù; VOCs; Volatile organic compounds; Volatile Organic Compounds - chemistry; VOCs; PTR-ToF-MS; Tiramisù; mascarpone cheese; dairy product; alcohols; ketones; HS-SPME GC-MS; aroma; milk cream

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 appreciat...