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

Abstract
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 componentswere found to be hexanoic and octanoic acidsand ethyl hexanoate. The 60 componentswere present in all the
samples, regardless of the ripening stage, although their ratio showed statistically significant variations (Po0:01 or Po0:05) with
aging. Fatty acids and esters increased whereas the aldehyde content drastically decreased after 30 days. The profile of volatile
componentsidentified appeared to be different from that of other pasta filata cheeses.
r 2005 Elsevier Ltd. All rights reserved.
Keywords: Provola dei nebrodi; Volatiles; SPME-HRGC/MS; Ripening; Cheese


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