Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

Analysis of the volatile fraction of Provola dei Nebrodi, a typical Sicilian pasta filata cheese, was performed using Solid Phase Microextraction High-Resolution Gas Chromatography/Mass Spectrometry. Cheeses were sampled and analysed at four different stages of ripening (0, 7, 30 and 90 days). A total of 60 components were identified: fatty acids (11), esters (15), lactones (2), methyl ketones (8), aldehydes (9), alcohols (4), hydrocarbons (3), terpenes (1), chlorinated compounds (1), and aromatic compounds (6). The main components were found to be hexanoic and octanoic acids and ethyl hexanoate. The 60 components were present in all the samples, regardless of the ripening stage, although their ratio showed statistically significant variations (P<0.01 or P<0.05) with aging. Fatty acids and esters increased whereas the aldehyde content drastically decreased after 30 days. The profile of volatile components identified appeared to be different from that of other pasta filata cheeses.