A Study of Greek Graviera Cheese by NMR-Based Metabolomics.

ABSTRACT: Graviera is a very popular yellow hard cheese produced in mainland Greece and the Aegean islands, and in three PDO (protected denomination of origin) locations. Apart from geographic location, type of milk and production practices are also factors that affect cheese composition, and make this dairy product unique in taste and aroma. In this work, ¹H nuclear magnetic resonance (NMR) spectroscopy in combination with chemometrics has been used to determine the metabolite profile (40 compounds) of graviera cheese produced in different geographic locations, with emphasis on cheeses produced on the island of Crete. Organic acids and amino acids were the main components quantified in the polar cheese fraction, while the fatty acid (FA) composition of the lipid fraction was also obtaine

SUBMITTER: Ralli E 

PROVIDER: S-EPMC10385548 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature