Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese

Franco Bellesia; Adriano Pinetti; Livia Simon-Sarkadi; Claudia Zucchi; János Csapó; Bart C Weimer; Luciano Caglioti; Gyula Pályi

doi:10.1016/B978-0-12-812824-4.00019-8

Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese

Franco Bellesia, Adriano Pinetti, Livia Simon-Sarkadi, Claudia Zucchi, János Csapó, Bart C Weimer, Luciano Caglioti, Gyula Pályi

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Abstract

Free and peptide/protein bonded acids were qualitatively and quantitatively determined in parmesan (Parmigiano Reggiano) cheese samples by HPLC. d/. l ratio was measured using a chiral derivatizing agent. The diffusion processes of free amino acids occurring in Parmigiano Reggiano hard cheese can be regarded and utilized as a characteristic molecular marker of its ripening.

Original language	English (US)
Title of host publication	Advances in Asymmetric Autocatalysis and Related Topics
Publisher	Elsevier
Pages	357-367
Number of pages	11
ISBN (Electronic)	9780128128251
ISBN (Print)	9780128128244
DOIs	https://doi.org/10.1016/B978-0-12-812824-4.00019-8
State	Published - May 23 2017
Externally published	Yes

Keywords

Cheese ripening
D/l ratio of amino acids
Free amino acids
HPLC analysis
Parmigiano Reggiano cheese

ASJC Scopus subject areas

Chemistry(all)

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10.1016/B978-0-12-812824-4.00019-8

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Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. / Bellesia, Franco; Pinetti, Adriano; Simon-Sarkadi, Livia; Zucchi, Claudia; Csapó, János; Weimer, Bart C; Caglioti, Luciano; Pályi, Gyula.

Advances in Asymmetric Autocatalysis and Related Topics. Elsevier, 2017. p. 357-367.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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AU - Bellesia, Franco

AU - Pinetti, Adriano

AU - Simon-Sarkadi, Livia

AU - Zucchi, Claudia

AU - Csapó, János

AU - Weimer, Bart C

AU - Caglioti, Luciano

AU - Pályi, Gyula

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N2 - Free and peptide/protein bonded acids were qualitatively and quantitatively determined in parmesan (Parmigiano Reggiano) cheese samples by HPLC. d/. l ratio was measured using a chiral derivatizing agent. The diffusion processes of free amino acids occurring in Parmigiano Reggiano hard cheese can be regarded and utilized as a characteristic molecular marker of its ripening.

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KW - Free amino acids

KW - HPLC analysis

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