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

Manca, Gavina and Camin, Federica and Coloru, Gavina Carmina and Del Caro, Alessandra and Depentori, Daniela and Franco, Mario Andrea and Versini, Giuseppe (2001) Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope (13C/12C and 15N/14N) ratios and free amino acid ratios. Journal of Agricultural and Food Chemistry, Vol. 49 (3), p. 1404-1409. eISSN 1520-5118. Article.

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DOI: 10.1021/jf000706c

Abstract

The stable isotope ratios (13C/12C and 15N/14N) 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, 13C/12C, and 15N/14N ratios on which basis 100% discrimination and classification of the samples by LDA was obtained.

Item Type:Article
ID Code:3614
Status:Published
Refereed:Yes
Uncontrolled Keywords:Ewes' milk cheese, free amino acid ratios, casein stable isotope ratios, geographical origin, statistical analysis
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
Publisher:American Chemical Society
eISSN:1520-5118
Deposited On:22 Mar 2010 15:45

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