Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia [Determinazione delle frazioni volatili nel latte fresco e nel formaggio stagionato mediante l'utilizzo della gascromatografia-spettrometria di massa (GC-MS). Risultati di un'indagine effettuata nella zona di confine tra Italia e Slovenia]

The volatile fractions of milk and their evolution in ripened cheese were studied using purge and trap extraction and gas chromatography-mass spectrometry analysis (GC-MS). Eighteen samples of raw milk and cheese ripened for 70 days were collected in 2 consecutive years from dairy farms located in the border area between Italy and Slovenia. Twenty one volatile compounds not detected in the fresh milk used for cheese manufacturing, belonging mainly to the class of esters and alcohols, were found, while 8 compounds detected in milk were not found in cheese after 70 days of ripening. In cheese the majority of compounds increased significantly, even though the variations differed between the classes of volatile compounds. Concentration of alcohols, in particular ethanol, 1-propanol, 2-propanol, 3-methyl-1-butanol and 2-pentanol, increased considerably, while the content of ketones and terpenes was characterized by a significant, although small, rise that was largely related to a quantitative variation of only few compounds. Also esters, despite the high number of volatile compounds of new formation, showed a lower increase of concentration than that observed for the alcohols. Concentration of aldehydes, hydrocarbons and sulphur compounds remained unchanged, despite relevant variations involving the individual chemical compoun-ds. Significant differences were also observed between the dairy product of the two countries, mainly for the concentration of volatile compounds belonging to the classes of alcohols, ketones and esters.