RATIONALE: No study has investigated the variations in stable isotope ratios (SIRs) of bioelements within a ProtectedDesignations of Origin (PDO) cheese and few studies have focused on the dietary background of animals. For traceabilitypurposes, it is important to know how and whether these issues affect SIRs in a PDO cheese.METHODS: Thirty-six Pecorino Siciliano cheese samples were collected in three east-Sicilian areas in seasons in whichgreen herbage was present or absent in the diet of the animals. The determination of C, N and S SIRs was performed usingan isotope ratio mass spectrometer coupled with an elemental analyser. TheHandOSIRs were measured using an isotoperatio mass spectrometer equipped with a thermal conversion elemental analyser pyrolysis unit.RESULTS: The C, N, H, O and S SIRs measured in defatted cheeses were subjected to a multivariate stepwise discriminantanalysis to verify if cheeses could be distinguished based on their geographical origin and on the animals’ feeding regimen.Sulfur and nitrogen SIRs allowed the best discrimination among the three areas (97.2% correct classification of the cheeses).The discrimination of the feeding system, to check the presence or not of fresh forage in the diet of the animals, correctlyclassified 86.1% of the cheeses. The C and O SIRs were the most effective parameters.CONCLUSIONS: This study demonstrates that the variability in C, H, O, N and S SIRs can allow discriminationbetween cheeses produced in a narrow geographical region within a PDO area. This may lead to the search fornew tools in authentication studies such as the creation of specific isoscapes. Moreover, this study confirms that SIRdetermination can also discriminate cheeses obtained from animals fed in stalls from those produced when animalshave access to green forage, with benefit in terms of environmental impact, animal welfare and product quality.

Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano

BIONDI, Luisa
Secondo
;
Luciano G;COPANI, Venera;
2017

Abstract

RATIONALE: No study has investigated the variations in stable isotope ratios (SIRs) of bioelements within a ProtectedDesignations of Origin (PDO) cheese and few studies have focused on the dietary background of animals. For traceabilitypurposes, it is important to know how and whether these issues affect SIRs in a PDO cheese.METHODS: Thirty-six Pecorino Siciliano cheese samples were collected in three east-Sicilian areas in seasons in whichgreen herbage was present or absent in the diet of the animals. The determination of C, N and S SIRs was performed usingan isotope ratio mass spectrometer coupled with an elemental analyser. TheHandOSIRs were measured using an isotoperatio mass spectrometer equipped with a thermal conversion elemental analyser pyrolysis unit.RESULTS: The C, N, H, O and S SIRs measured in defatted cheeses were subjected to a multivariate stepwise discriminantanalysis to verify if cheeses could be distinguished based on their geographical origin and on the animals’ feeding regimen.Sulfur and nitrogen SIRs allowed the best discrimination among the three areas (97.2% correct classification of the cheeses).The discrimination of the feeding system, to check the presence or not of fresh forage in the diet of the animals, correctlyclassified 86.1% of the cheeses. The C and O SIRs were the most effective parameters.CONCLUSIONS: This study demonstrates that the variability in C, H, O, N and S SIRs can allow discriminationbetween cheeses produced in a narrow geographical region within a PDO area. This may lead to the search fornew tools in authentication studies such as the creation of specific isoscapes. Moreover, this study confirms that SIRdetermination can also discriminate cheeses obtained from animals fed in stalls from those produced when animalshave access to green forage, with benefit in terms of environmental impact, animal welfare and product quality.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/30087
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