Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese

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

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

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 languageEnglish
Title of host publicationAdvances in Asymmetric Autocatalysis and Related Topics
PublisherElsevier
Pages357-367
Number of pages11
ISBN (Electronic)9780128128251
ISBN (Print)9780128128244
DOIs
Publication statusPublished - May 23 2017

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Keywords

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

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Bellesia, F., Pinetti, A., Simon-Sarkadi, L., Zucchi, C., Csapó, J., Weimer, B., Caglioti, L., & Pályi, G. (2017). Amino Acids as Food Quality Factors in Parmigiano Reggiano Hard Cheese. In Advances in Asymmetric Autocatalysis and Related Topics (pp. 357-367). Elsevier. https://doi.org/10.1016/B978-0-12-812824-4.00019-8