Characterization of volatile compounds profiles of hard cheeses made with different strains of L. helveticus

CUFFIA F.; PEROTTI M. C.; WOLF I. V.; BERGAMINI C.

Simposio; Euro Global Summit and Expo on Food & Beverages; 2015

The aim of the present work was to evaluate the volatile profiles of hard cheeses made with different strains of L. helveticus as starter culture: Two commercial strains (A and B) and two strains belonging to the collection of our Institute (C and D). The volatile fraction was analyzed by solid-phase microextraction (SPME) coupled to gas chromatography (GC).