Conte, Pellegrino published the artcileFast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening, Recommanded Product: Methyl octanoate, the main research area is Parmigiano Reggiano cheese ripening NMR relaxometry; Ageing; Fast field cycling NMR relaxometry; Fatty acids; Maturation index; Parmigiano Reggiano cheese; Volatile compounds; Water activity.
It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 mo. For this reason, this study was aimed at collecting information about the chem.-phys. characteristics of PR cheeses after ageing at 24, 48 and 84 mo. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water mols. closer to the aforementioned units, thereby leading to a reduction of water activity. Moreover, it appears, from VOC investigation, that either the total amount of long chain fatty acids (LCFA) or the sole 9Z-octadecenoic acid considerably increased with PR aging, thereby making these mol. systems good fingerprint to monitor PR ripening. Fast field cycling (FFC) NMR relaxometry revealed different components of the mol. dynamics in the complex PR cheese samples, which were attributed to water trapped in casein micelles, water bound to polar groups in organic components, proteins, and fats. In particular, the reduction of the correlation times associated to the organic components was explained by the mol. size decrement following degradation processes. The ageing-independent component of the motion was assigned to water mols. bound to polar groups in organic moieties. Finally, the ageing-independent contribution to the overall relaxation rate was assigned to water mols. in casein micelles. This study revealed that FFC NMR relaxometry can be a promising technique to monitor the chem. phys. changes during Parmigiano Reggiano cheese ripening.
Food Research International published new progress about Caseins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.
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