陈年皮埃蒙特托马PDO奶酪水提取物的1H核磁共振表征：气态臭氧对控制表面微生物群的定性影响与正常成熟条件相比

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-07-16 DOI:10.1016/j.idairyj.2025.106358

Vanessa Eramo, Federica Massaro, Roberto Forniti, Fernando Porcelli, Rinaldo Botondi

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引用次数: 0

摘要

Toma Piemontese PDO是一种具有严格生产规格的半硬奶酪。本研究探讨了1H NMR分析的潜力，以表征奶酪水提取物中的主要代谢物作为成熟时间和不同成熟条件的函数。与未处理的对照（CTL）相比，对表面微生物群施加两种气体臭氧浓度：300 ppb (0.642 mg m−3)8 h/d, 400 ppb (0.856 mg m−3)8 h/d，交替d。结果显示，随着时间的推移，所有样品的丁酮和谷氨酸含量都有所增加。臭氧减少了腐败菌群。这反映在1H NMR结果中：CTL样品中糖水解程度越高，表明发酵活性越高。臭氧处理过的样品在初始和最终老化时苏氨酸含量较高，表明不同的蛋白水解活性与乙酸和丙酸的产生有关。不同处理间主要香气化合物含量无差异。

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1H NMR-based characterization of the aqueous extract of aged Toma Piemontese PDO Cheese: Qualitative impact of gaseous ozone to control surface microbiota versus normal ripening conditions

Toma Piemontese PDO is a semi-hard cheese with strict production specifications. This study investigates the potential of ¹H NMR analysis to characterize the main metabolites in the cheese aqueous extract as a function of maturation time and different ripening conditions. Two gaseous ozone concentrations were applied to control surface microbiota: 300 ppb (0.642 mg m⁻³) for 8 h/d and 400 ppb (0.856 mg m⁻³) for 8 h/d on alternate d, compared to an untreated control (CTL). Results showed increases in butanone and glutamate over time for all samples. Ozone reduced the spoilage microbiota. This was reflected in ¹H NMR results: higher sugar hydrolysis in the CTL sample indicated greater fermentation activity. Higher threonine content was found in ozone-treated samples at the initial and final aging times, suggesting different proteolytic activity related to the production of acetic and propanoic acids. No differences in key aroma compounds were observed between treatments.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.