Literature DB >> 11312872

Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope ((13)c/(12)c and (15)n/(14)n) ratios and free amino acid ratios.

G Manca1, F Camin, G C Coloru, A Del Caro, D Depentori, M A Franco, G Versini.   

Abstract

The stable isotope ratios ((13)C/(12)C and (15)N/(14)N) of casein measured by isotope ratio mass spectrometry (IRMS) and some free amino acid ratios (His/Pro, Ile/Pro, Met/Pro, and Thr/Pro) determined by HPLC in samples of ewes' milk cheese from Sardinia, Sicily, and Apulia were found to be parameters independent of ripening time. Multivariate data treatments performed by applying both unsupervised (principal component analysis and cluster analysis) and supervised [linear discriminant analysis (LDA)] methods revealed good discrimination possibilities for the cheeses according to place of origin. In this respect, particularly significant were the variables Ile/Pro, Thr/Pro, (13)C/(12)C, and (15) N/(14)N ratios on which basis 100% discrimination and classification of the samples by LDA was obtained.

Entities:  

Mesh：

Substances：

Year:  2001        PMID： 11312872     DOI： 10.1021/jf000706c

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  9 in total

1.  Oxygen and hydrogen stable isotope ratios of bulk needles reveal the geographic origin of Norway spruce in the European Alps.

Authors:  Yuri Gori; Ron Wehrens; Nicola La Porta; Federica Camin
Journal:  PLoS One       Date:  2015-03-05       Impact factor: 3.240

2.  Establishment of a method for determining the origin of glutamic acid in processed food based on carbon and nitrogen stable isotope ratios.

Authors:  Kazuhiro Kobayashi; Yoichi Yatsukawa; Masaharu Tanaka; Soichi Tanabe; Mitsuru Tanaka; Takuya Suzuki
Journal:  Heliyon       Date:  2019-01-25

3.  Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for Improving the Detection of Authenticity of Grape Must.

Authors:  M Perini; L Strojnik; M Paolini; F Camin
Journal:  J Agric Food Chem       Date:  2020-02-19       Impact factor: 5.279

4.  A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.

Authors:  Raimondo Gaglio; Gabriele Busetta; Riccardo Gannuscio; Luca Settanni; Giuseppe Licitra; Massimo Todaro
Journal:  Foods       Date:  2022-03-07

5.  Gas Chromatography Combustion Isotope Ratio Mass Spectrometry to Detect Differences in Four Compartments of Simmental Cows Fed on C3 and C4 Diets.

Authors:  Silvia Pianezze; Mirco Corazzin; Luana Bontempo; Angela Sepulcri; Elena Saccà; Matteo Perini; Edi Piasentier
Journal:  Molecules       Date:  2022-04-02       Impact factor: 4.411

6.  Timber isoscapes. A case study in a mountain area in the Italian Alps.

Authors:  Yuri Gori; Ana Stradiotti; Federica Camin
Journal:  PLoS One       Date:  2018-02-16       Impact factor: 3.240

7.  Distinguishing glutamic acid in foodstuffs and monosodium glutamate used as seasoning by stable carbon and nitrogen isotope ratios.

Authors:  Kazuhiro Kobayashi; Masaharu Tanaka; Soichi Tanabe; Yoichi Yatsukawa; Mitsuru Tanaka; Takuya Suzuki
Journal:  Heliyon       Date:  2018-09-19

8.  Feasibility of Casein to Record Stable Isotopic Variation of Cow Milk in New Zealand.

Authors:  Kavindra Wijenayake; Russell Frew; Kiri McComb; Robert Van Hale; Dianne Clarke
Journal:  Molecules       Date:  2020-08-11       Impact factor: 4.411

Review 9.  High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?

Authors:  Elena Kamilari; Marios Tomazou; Athos Antoniades; Dimitrios Tsaltas
Journal:  Int J Food Sci       Date:  2019-11-20
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.