Chemometric discrimination of X-ray irradiated mozzarella cheese based on the volatile profile by HS-SPME/GC-MS Zianni R. 1, Mentana A.2, Campaniello M. 2, Tomauiolo M. 2, Iammarino M.2, Centonze D.3, Palermo C.1 1 Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli 25 - 71122 Foggia, Italy 2 Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Laboratorio Nazionale di Riferimento per il trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Via Manfredonia, 20 - 71121 Foggia, Italy 3 Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli 25 - 71122 Foggia, Italy AIM X-ray irradiation is a non-thermal technology employed to destroy and inactivate pathogen and microbial contaminants in foodstuffs. To date, few analytical investigations have been carried out on volatile profile of X-ray irradiated dairy products (Zianni et al., 2022). For this reason, in this work, a Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME parameters for investigating the volatile organic compounds (VOCs) of irradiated mozzarella cheese. The best conditions were applied to non irradiated and irradiated samples at three dose levels (1.0, 2.0 and 3.0 kGy), the differences have been evaluated by means of a chemometric discrimination. MATERIAL AND METHODS The X-ray radiation treatment was performed using a lowenergy X-ray irradiator. VOCs were sampled by HS-SPME and analysed by GC-MS. The collected data were handled by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Partial Least Square-Discriminant Analysis (PLS-DA), to discriminate the variation of volatile profiles among non-irradiated and irradiated samples. RESULTS LDA and PLS-DA demonstrated that the X-ray irradiation treatment differently affected the volatile classes of aroma mozzarella cheese. The results highlighted the effectiveness of the volatolomic approach to evaluate the variations with respect to the irradiation and to identify potential markers of X-ray treatment. Keywords: Experimental design, Statistical analysis, Food irradiation, Volatile organic compounds, HS-SPME/GC-MS Contact person: Rosalia Zianni, rosalia.zianni@unifg.it ACKNOWLEDGMENT Supported by funding from the Italian Ministry of Health, Project code GR-2018- 12367064. REFERENCES Zianni R (2022): An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in Xray irradiated dairy products. LWT - Food Science and Technology, 153, 112466. doi: https://doi.org/10.1016/j.lwt.2021.112466
Chemometric discrimination of X-ray irradiated mozzarella cheese based on the volatile profile by HS-SPME/GC-MS
Zianni R.
;Mentana A.;Iammarino M.;Centonze D.;Palermo C.
2022-01-01
Abstract
Chemometric discrimination of X-ray irradiated mozzarella cheese based on the volatile profile by HS-SPME/GC-MS Zianni R. 1, Mentana A.2, Campaniello M. 2, Tomauiolo M. 2, Iammarino M.2, Centonze D.3, Palermo C.1 1 Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli 25 - 71122 Foggia, Italy 2 Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Laboratorio Nazionale di Riferimento per il trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Via Manfredonia, 20 - 71121 Foggia, Italy 3 Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli 25 - 71122 Foggia, Italy AIM X-ray irradiation is a non-thermal technology employed to destroy and inactivate pathogen and microbial contaminants in foodstuffs. To date, few analytical investigations have been carried out on volatile profile of X-ray irradiated dairy products (Zianni et al., 2022). For this reason, in this work, a Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME parameters for investigating the volatile organic compounds (VOCs) of irradiated mozzarella cheese. The best conditions were applied to non irradiated and irradiated samples at three dose levels (1.0, 2.0 and 3.0 kGy), the differences have been evaluated by means of a chemometric discrimination. MATERIAL AND METHODS The X-ray radiation treatment was performed using a lowenergy X-ray irradiator. VOCs were sampled by HS-SPME and analysed by GC-MS. The collected data were handled by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Partial Least Square-Discriminant Analysis (PLS-DA), to discriminate the variation of volatile profiles among non-irradiated and irradiated samples. RESULTS LDA and PLS-DA demonstrated that the X-ray irradiation treatment differently affected the volatile classes of aroma mozzarella cheese. The results highlighted the effectiveness of the volatolomic approach to evaluate the variations with respect to the irradiation and to identify potential markers of X-ray treatment. Keywords: Experimental design, Statistical analysis, Food irradiation, Volatile organic compounds, HS-SPME/GC-MS Contact person: Rosalia Zianni, rosalia.zianni@unifg.it ACKNOWLEDGMENT Supported by funding from the Italian Ministry of Health, Project code GR-2018- 12367064. REFERENCES Zianni R (2022): An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in Xray irradiated dairy products. LWT - Food Science and Technology, 153, 112466. doi: https://doi.org/10.1016/j.lwt.2021.112466I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
