Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay
Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a di...
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MDPI AG
2025-05-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1781 |
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| author | Mara Antonia Gagliano Matilde Tura Francesca Soglia Chiara Cevoli Sara Barbieri Giacomo Braschi Alessandra Bendini Tullia Gallina Toschi Massimiliano Petracci Enrico Valli |
| author_facet | Mara Antonia Gagliano Matilde Tura Francesca Soglia Chiara Cevoli Sara Barbieri Giacomo Braschi Alessandra Bendini Tullia Gallina Toschi Massimiliano Petracci Enrico Valli |
| author_sort | Mara Antonia Gagliano |
| collection | DOAJ |
| description | Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA<sup>®</sup>) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product. |
| format | Article |
| id | doaj-art-b9c1ef2d0a9343cc8952f72e4eae96c0 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b9c1ef2d0a9343cc8952f72e4eae96c02025-08-20T03:14:31ZengMDPI AGFoods2304-81582025-05-011410178110.3390/foods14101781Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry HayMara Antonia Gagliano0Matilde Tura1Francesca Soglia2Chiara Cevoli3Sara Barbieri4Giacomo Braschi5Alessandra Bendini6Tullia Gallina Toschi7Massimiliano Petracci8Enrico Valli9Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40127 Bologna and Piazza Goidanich 60, 47521 Cesena, ItalyUsing a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from dairy cows fed only dry hay (P-DH; N = 6) or a diet with part of the dry hay replaced with fresh herbage (P-FF; N = 4). Instrumental (Flash GC-FID) analysis of the volatile fraction, image analyses, and sensory quantitative descriptive analysis (QDA<sup>®</sup>) were carried out. The Parmigiano Reggiano cheese belonging to the P-FF group showed a higher intensity of yellow than P-DH for both sensory and image analyses. Regarding the volatile profiles, no differences were observed related to the two experimental groups, while sensory analyses allowed for some discrimination, in particular color and aroma attributes. Instrumental and sensory characterization can be used to obtain a unique analytical profile for Parmigiano Reggiano PDO cheeses produced with milk from dairy cows fed different forage sources and help to define the quality and authenticity of this typical high-value food product.https://www.mdpi.com/2304-8158/14/10/1781cheeseprotected designation of origindietsensory analysisquantitative descriptive analysiscolor |
| spellingShingle | Mara Antonia Gagliano Matilde Tura Francesca Soglia Chiara Cevoli Sara Barbieri Giacomo Braschi Alessandra Bendini Tullia Gallina Toschi Massimiliano Petracci Enrico Valli Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay Foods cheese protected designation of origin diet sensory analysis quantitative descriptive analysis color |
| title | Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay |
| title_full | Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay |
| title_fullStr | Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay |
| title_full_unstemmed | Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay |
| title_short | Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay |
| title_sort | sensory and instrumental characterization of parmigiano reggiano protected designation of origin cheese obtained from milk of cows fed fresh herbage vs dry hay |
| topic | cheese protected designation of origin diet sensory analysis quantitative descriptive analysis color |
| url | https://www.mdpi.com/2304-8158/14/10/1781 |
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