Article
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A Study of Greek Graviera Cheese by NMR-Based Metabolomics
Version 1
: Received: 9 June 2023 / Approved: 9 June 2023 / Online: 9 June 2023 (12:34:29 CEST)
A peer-reviewed article of this Preprint also exists.
Ralli, E.; Spyros, A. A Study of Greek Graviera Cheese by NMR-Based Metabolomics. Molecules 2023, 28, 5488. Ralli, E.; Spyros, A. A Study of Greek Graviera Cheese by NMR-Based Metabolomics. Molecules 2023, 28, 5488.
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, milk type and production practices are also factors that affect cheese composition, and make this dairy product unique in taste and aroma. In this work, 1H 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 composition of the lipid fraction was also obtained. Analysis of Variance (Anova) of the dataset showed that γ-aminobutyric acid (GABA), conjugated linoleic acids (CLA) and linoleic acid differentiate gravieras produced in different areas of Crete, and that total amino acid content was higher in cheeses produced in eastern Crete. Targeted Discriminant Analysis models classified gravieras produced in mainland Greece, Cyclades and Crete based on differences in 1,2-diglycerides, sterols, GABA and fatty acid composition. Targeted and untargeted OPLS-DA models were capable of differentiating between gravieras produced in the island of Crete and hold promise as the basis for the authentication of PDO graviera products.
Keywords
graviera cheese; NMR spectroscopy; metabolomics; fatty acids; metabolite profile; aminoacids; multivariate analysis
Subject
Chemistry and Materials Science, Food Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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