Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, Luigi Lucini
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引用次数: 0
Abstract
Nonenzymatic browning poses a severe problem to the dairy industry, causing economic losses. In this work, an untargeted metabolomics approach based on ultra-high-performance liquid chromatography coupled with Orbitrap mass spectrometry was used to investigate the discoloration found on the inner parts of nonprotected designation of origin Italian hard cheese. Alkyl-pyrazines, imidazo-quinoxalines and β-carbolines were the best markers, suggesting the involvement of microbial methylglyoxal in modulating the browning defect. A better understanding of the microbial composition of natural whey starter could be of interest in future studies to better elucidate the biochemical mechanisms involved and to help generate discriminant metabolites.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.