title: Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis.
abstract: In the present work, a rapid and simple NMR method to discriminate Asiago d'Allevo cheese samples from different production chains is described. A fast and reproducible extraction of the organic fraction was employed. By applying chemometric analysis to NMR data, it is possible to differentiate PDO Asiago cheese produced in alpine farms from that produced in lowland and mountain industrialized factories. PCA of both (1)H and (13)C NMR spectra showed a good separation of alpine farm products from the other ones, whereas the lowland and mountain industrialized cheeses are undistinguishable. The samples were differentiated on the basis of a higher content of unsaturated fatty acids, principally oleic, linoleic, linolenic, and conjugated linoleic acids for the alpine farm cheeses and a higher content of saturated fatty acids for the industrialized products. Conjugated linoleic acid and 1-pentene are also discriminating components.
authors.affiliation: Dipartimento di Scienze Chimiche, Università di Padova, Via Marzolo 1, 35131 Padova, Italy. elisabetta.schievano@unipd.it
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Schievano
authors.forename: Gabriella
authors.initials: G
authors.lastname: Pasini
authors.forename: Giulio
authors.initials: G
authors.lastname: Cozzi
authors.forename: Stefano
authors.initials: S
authors.lastname: Mammi
mesh_terms: D002611:Cheese / Q000032:analysis* / Q000145:classification*; D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D007558:Italy; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D025341:Principal Component Analysis
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated