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The Role of the free amino acids profile in characterising «Pecorino Sardo» cheese

Manca, Gavina and Franco, Mario Andrea and Del Caro, Alessandra and Coloru, Gavina Carmina (1999) The Role of the free amino acids profile in characterising «Pecorino Sardo» cheese. Journal of Commodity Science, Technology and Quality, Vol. 38 (3), p. 167-179. ISSN 1971-4483. Article.

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DOI: 10.1400/55352


In this paper the results of the analysis by HPLC of the free amino acids content of 40 samples of “Pecorino Sardo” cheese at different stages of maturity, taken from 18 Sardinian cheese factories are presented. Statistical analysis was used to identify the free amino acids and the ratios between them which best correlated to ripening stages of the cheese, with the aim of establishing a predictive model of its age. Among the amino acids analysed, the regression line based on the valine content was best able to describe the stage of ripening of the cheese. In addition an attempt was made to discover which of the variables examined was capable of describing the particular characteristics of this cheese.

Item Type:Article
ID Code:2206
Uncontrolled Keywords:"Pecorino sardo" cheese, free amino acids, ripening, HPLC, Sardinia
Subjects:Area 13 - Scienze economiche e statistiche > SECS-P/13 Scienze merceologiche
Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Chimica
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Deposited On:18 Aug 2009 10:07

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