Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations
The objectives of our study were to identify plant species eaten by cows during grazing, to compare the odor-active compounds
in the Ragusano cheese from cows eating TMR and native Sicilian pasture-supplemented TMR diets, and to provide the first qualitative characterization of the odor-active compounds present in Ragusano cheese.
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.
Chemometric Analysis of Ragusano Cheese Flavor
Ragusano cheese is produced in the Hyblean area of Sicily, Italy, utilizing local forage, often pastures, for feeding. Ragusano cheese has unique flavor characteristics. A preliminary study using Charm analysis was conducted on plant and cheese samples produced in the Hyblean area. That study found a correlation between plant and cheese odors that provided justification for further examination.
