Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses
This preliminary study represents a first attempt to determine whether nontraditional cheesemaking methods alter the volatile and sensory profiles of this traditional cheese at different stages of ripening.
Aroma compounds of some Hyblean pasture species
The presence of dairy cattle in pastures of very great diversity in plant species presents an interesting problem for study. The objective of this study was, in combination with results of Carpino et al. (2003), to contribute to the characterization of Hyblean native species by utilizing GC–O and GC–MS analysis to identify compounds that may be used as markers to verify Ragusano cheeses as Protected Denomination of Origin (PDO) products.
