Protected Designation Of Origin Products Research Articles

Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin.

Cheese, a fundamental component of the human diet and a cornerstone of the global food economy, has a significance beyond its role as a commodity, playing a crucial part in the cultural identity of various communities. The intricate natural aging process known as maturation involves a series of reactions that induce changes in the cheese's physical, biochemical, microbiological, and particularly sensory characteristics, making it a complex aspect of cheese production. Recently, the adoption of omics sciences (e.g., metagenomics, metabolomics, proteomics) has emerged as a new trend in studies related to protected designation of origin (PDO) cheese. This mini-summary aims to outline the relationship between omics studies in these food matrices and all the sustainability facets of the production chain in general, and to discuss and recognize that the importance of these studies goes beyond comprehending the cheese biome and extends to fostering and ensuring the sustainability of the production chain. In this context, numerous studies in recent years have linked the identification of intrinsic characteristics of PDO cheeses through omics sciences to crucial sustainability themes such as territoriality, biodiversity, and the preservation of product authenticity. The trajectory suggests that, increasingly, multidisciplinary studies spanning various omics sciences will not only contribute to the characterization of these products but will also address sustainability aspects directly related to the production chain (e.g., authenticity, microbial biodiversity, functionality). This expansion underscores the multidisciplinary nature of these studies, broadening their social impact beyond the academic realm. Consequently, these pivotal studies play a crucial role in advancing discussions on PDO products and sustainability. © 2024 Society of Chemical Industry.

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese.

The composition and physicochemical characteristics of short-aged Pecorino Sardo PDO (Protected Designation of Origin) cheese makes it permissive to Listeria monocytogenes growth. The PDO product specification stipulates that this cheese is produced with whole sheep's milk inoculated with cultures from the area of origin. Therefore, the use of bioprotective cultures for the inhibition of pathogens in PDO cheeses is allowed only if autochthonous microorganisms are used. Furthermore, bioprotective cultures are generally used on the cheese surface to prevent the outgrowth of L. monocytogenes, the application of which can be time-consuming and require specialist technical knowledge. In this study, we examine the direct addition of bioprotective cultures to the cheese vat and compare the activity of a commercial bioprotective culture (Lactiplantibacillus plantarum) and an autochthonous lactic acid bacterium with bioprotective properties (Lactobacillus delbruekii sups. sunkii), for the inhibition of L. monocytogenes in Pecorino Sardo PDO cheese. Three types of Pecorino Sardo PDO cheese were made with bioprotective cultures added directly to the cheese milk along with the starter inoculum: PSA, with the commercial bioprotective culture; PSB, with the autochthonous bioprotective culture; and a CTRL cheese with no bioprotective culture. A challenge test was performed on each of these cheeses by artificially contaminating the cheese surface with L. monocytogenes (2 Log10 CFU/g). Three batches of each cheese type were analyzed to enumerate mesophilic and thermophilic lactic acid bacteria and to investigate the growth potential of L. monocytogenes during manufacturing, at the end of ripening, at the end of shelf-life, and after 180 days from cheese production. Both bioprotective cultures tested in this study showed inhibitory action against the pathogen with 0.3-1.8 Log10 CFU/g (colony-forming unit per gram) reduction levels. The autochthonous organism, L. sunkii, was as effective as the commercially supplied culture, and the addition of the bioprotective cultures to the cheese-making procedure offered protection against L. monocytogenes. The direct addition of bioprotective cultures to the making procedure of Pecorino Sardo PDO cheese is a potentially innovative strategy to improve the safety of this product.

Assessment of residual plant DNA in bulk milk for Grana Padano PDO production by a metabarcoding approach.

The aim of this study was to evaluate the ability of DNA metabarcoding, by rbcl as barcode marker, to identify and classify the small traces of plant DNA isolated from raw milk used to produce Grana Padano (GP) cheese. GP is one of the most popular Italian PDO (Protected Designation of Origin) produced in Italy in accordance with the GP PDO specification rules that define which forage can be used for feeding cows. A total of 42 GP bulk tank milk samples were collected from 14 dairies located in the Grana Padano production area. For the taxonomic classification, a local database with the rbcL sequences available in NCBI on September 2020/March 2021 for the Italian flora was generated. A total of 8,399,591 reads were produced with an average of 204,868 per sample (range 37,002-408,724) resulting in 16, 31 and 28 dominant OTUs at family, genus and species level, respectively. The taxonomic analysis of plant species in milk samples identified 7 families, 14 genera and 14 species, the statistical analysis conducted using alpha and beta diversity approaches, did not highlight differences among the investigated samples. However, the milk samples are featured by a high plant variability and the lack of differences at multiple taxonomic levels could be due to the standardisation of the feed rationing, as requested by the GP rules. The results suggest that DNA metabarcoding is a valuable resource to explore plant DNA traces in a complex matrix such as milk.

Where was my cup of honey made? PDO honey and sub-regional ethnocentric consumer segments

PurposeThe goal of this study is to understand if ethnocentrism exists at the sub-regional level among honey consumers living in the same production area as a protected designation of origin (PDO). Moreover, this analysis explores if ethnocentrism is influenced by individual economic conditions, among other socio-demographic characteristics.Design/methodology/approachA sample of 725 consumers was collected through the use of a questionnaire that was circulated in the province of Varese, one of the few honey PDO areas in Italy. The authors performed a principal component analysis and a two-step cluster analysis to identify different PDO honey consumer segments, focusing on their interest for PDO attributes.FindingsThe authors identified four consumer segments, depending on socio-demographic, consumption habits, frequencies, preferred attributes and preferences for the PDO product. One cluster exhibited strong preferences for the PDO honey, in the spirit of ethnocentrism, and was characterised by low-income levels; ethnocentric preferences were also observed in another cluster that had a different socio-economic profile.Research limitations/implicationsHoney is a niche product and not universally diffused among consumers: further analyses should investigate sub-national ethnocentrism for more universal food products. Yet, through the inspection of the different profiles found, it was possible to devise marketing strategies to boost PDO honey purchasing and to bring consumers closer to PDO products.Originality/valueThis analysis considers ethnocentrism as a segmentation criterion for PDO honey consumers that live in the very same PDO honey production area and enriches the existing literature on the relationship between ethnocentrism and individual economic status.

How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

Our study investigated the chemical, microbiological, and bioactive peptide profiles of Asiago Protected Designation of Origin (PDO) cheese from two dairies (Dairy I and II) produced over two consecutive days (batches) and analysed during three months of ripening. The effect of different starter cultures was evaluated. The microbiome varied between the dairies and batches, with curds post-salting dominated by the starter culture-associated genera. During ripening, there was an increasing trend in the Lactobacillus genus, especially for Dairy I, which used an industrial starter. Bioactive peptide intensities differed throughout ripening due to the extent of proteolysis, and their intensity or concentration evolved, modifying, and differentiating profiles. The industrial starter used in Dairy I had the highest relative intensity (average value 76.50%) of bioactive peptides after three months of ripening. In contrast, the cheeses made with natural milk starter (Dairy II) had lower total relative intensity (average value 47.75%) but produced ACE-inhibitory peptides through sub-dominant strains and non-starter lactic acid bacteria. The importance of autochthonous strains of each micro-region even within a delimited PDO production area was highlighted.

Familiar worldwide: how PDO products reflect quality in consumers' appraisal and behaviour

PurposeThe present study focuses on the role of PDO certification in fostering the quality perception of certified-food consumers – highlighting the difference between quality brands and environmental labels. The case study of Mozzarella di Gioia del Colle DOP was taken into consideration to evaluate the opportunity of supporting a food product suitable for all families and promoting it worldwide through a quality certification.Design/methodology/approachThe authors made a qualitative analysis on local Apulian consumers and, for testing our hypotheses, structural equation models were applied to evaluate the effect of familiarity on the relationships between perceived risk, trust, satisfaction, loyalty, resolution to pay a higher price and intent to purchase a Protected Designation of Origin (PDO) certified food product.FindingsThe authors observed managerial implications which seek to improve the collaborative network between the subjects employed in the phases of the production process, the stakeholders and the consortia, in order to plan a holistic development territorial strategy. It is useful to start a process of knowledge and evaluation of the benefits of the quality mark in the territory of origin of the PDO food product.Research limitations/implicationsThe authors provided theoretical and managerial implications which aim at improving the collaborative network between the subjects employed in the phases of the production process, stakeholders and consortia, in the outlook of territorial development strategies.Originality/valueAccording to the analysis of the theoretical background, the opportunity to recognise the origin of a certain product allows the consumer to easily appreciate its intrinsic quality, relating a combination of factors to the territorial matching. It also focuses on the analysis of a different feedback at a local level from consumers, showing a lower intention to pay by consumers living in the same area where the PDO product comes from rather than other food goods.

Literature Review on the Pre-Slaughter Welfare of Italian Heavy Pigs.

This work provides a narrative review of the available information on the welfare of Italian heavy pigs in the pre-slaughter phase (transport, lairage, and stunning). The meat from these pigs is used for specific PDO (Protected Designation of Origin) products, and the production rules for these specialties require higher body weight (160-170 kg) and age (in general more than 9 months) at slaughter than in most other countries. This may lead to specific behavioral and physiological needs of pigs. The present paper summarizes the main research findings and knowledge gaps for each of the pre-slaughter phases. Studies are presented according to the four principles of the Welfare Quality assessment protocol (good feeding, good housing, good health, and appropriate behavior). The results of the literature review indicate a lack of knowledge on several aspects. Most of studies were carried out in a single slaughterhouse, making it difficult to identify risk factors and confounding effects. Moreover, animal-based measures were assessed using different protocols, reducing the possibility of comparison across studies. These findings may serve as a basis for the development of specific research studies and policies aimed at enhancing the animal welfare level and the ethical attributes of this renowned production, also in accordance with consumers' expectations.

Potential biological markers by DNA‐based tools for determination of Greek PDO geographical origin and authenticity: “Avgotaracho Mesolonghiou” and “Vostizza currant”

AbstractBackgroundFood traceability and authentication had become mandatory for food industry and global food trade. Numerous DNA‐based methods could contribute against food frauds, because of their advantages such as simplicity, accuracy, and robustness. The aim of this study was to explore whether unique biological markers for two high valuable and popular Greek protected designation of origin (PDO) products could be indicated. For this purpose, “Avgotaracho Mesolonghiou” known as Greek caviar and “Vostizza” currant were subjected to DNA‐based analysis. PCR‐RAPD, PCR‐RFLP, and PCR‐DGGE were performed for Greek PDO products and potential biological markers were explored, based on either genomic DNA or bacteria communities.ResultsBand profiles resulted in molecular techniques, could be used as a “barcode” to certify the origin and authenticity of PDO products.ConclusionThese methods are proposed, as alternative traceability tools, in order to provide unique markers and could be the key to “farm to table” challenge. Therefore, biological markers could be used throughout the entire commercial supply chain and protect food products, which hold a quality scheme, from adulterations.

Geographical Distribution and Long-Term Monitoring of Physokermes hellenicus (Hemiptera: Coccomorpha: Coccidae) on Abies spp. (Pinales: Pinaceae) in Greece.

Simple SummaryThe scale Physokermes hellenicus (Kozár & Gounari) (Hemiptera: Coccidae) benefits apiculture because it supplies bees with honeydew in Greek fir forests. However, there is limited literature available on its geographical distribution and level of infestation. Thus, in the current study, we investigated these issues in several mountains of Greece. Additionally, P. hellenicus infestation in combination with its natural enemies and honeydew production was monitored for a long period in three (Menalon, Parnis and Tymfristos) highland bee foraging areas. Overall, there was an extensive geographical distribution of the scale, which was negatively correlated with the latitude of the surveyed areas. A decline in P. hellenicus infestation in Menalon resulted in a reduction in honeydew production by this scale.The scale Physokermes hellenicus (Kozár & Gounari) (Hemiptera: Coccidae) has been recently included in the Greek entomofauna as a beneficial honeydew species. However, there are no adequate data about its geographical distribution and degree of infestation. Therefore, a study was conducted to examine these parameters in fifteen mountains of Greece. Furthermore, the monitoring of P. hellenicus infestation was carried out over a six-year period with regard to natural enemies and honeydew presence at three mountains (i.e., Menalon, Parnis and Tymfristos) that are traditional honeybee foraging areas. An extensive geographical distribution of the scale was negatively correlated with the latitude. Over the period of the study, P. hellenicus infestation exhibited a decreasing trend in the three mountains, which was more obvious at Menalon. The abundance of natural enemies of P. hellenicus, their effectiveness on honeydew excretion and the fecundity of P. hellenicus are discussed. The reduction in the honey produced at the Menalon mountain (a protected designation of origin product) could be attributed to the reduced presence of P. hellenicus in the fir forest. Among the other identified arthropods, Dreyfusia nordmannianae Eckstein (Hemiptera: Adelgidae) is reported for the first time infesting Abies cephalonica (Pinales: Pinaceae) in Greece. Furthermore, this species is reported for the first time as a co-parasite with P. hellenicus on A. cephalonica in Greece. Since D. nordmannianae is a serious pest, additional research is needed to determine its status in Greek fir forest ecosystems.

Microbial transfers from permanent grassland ecosystems to milk in dairy farms in the Comt\xe9 cheese area

The specificity of dairy Protected Designation of Origin (PDO) products is related to their “terroir” of production. This relationship needs better understanding for efficient and sustainable productions preserving the agroecological equilibrium of agroecosystems, especially grasslands. Specificity of PDO Comté cheese was related to the diversity of natural raw milk bacterial communities, but their sources need to be determined. It is hypothesized that raw milk indigenous microbial communities may originate from permanent grazed grasslands by the intermediate of dairy cows according to the sequence soil–phyllosphere–teat–milk. This hypothesis was evaluated on a 44 dairy farms network across PDO Comté cheese area by characterizing prokaryotic and fungal communities of these compartments by metabarcoding analysis (16S rRNA gene: V3–V4 region, 18S rRNA gene: V7–V8 region). Strong and significant links were highlighted between the four compartments through a network analysis (0.34 < r < 0.58), and were modulated by soil pH, plant diversity and elevation; but also by farming practices: organic fertilization levels, cattle intensity and cow-teat care. This causal relationship suggests that microbial diversity of agroecosystems is a key player in relating a PDO product to its “terroir”; this under the dependency of farming practices. Altogether, this makes the “terroir” even more local and needs to be considered for production sustainability.

Nontargeted 1 H NMR fingerprinting and multivariate statistical analysis for traceability of Greek PDO Vostizza currants.

In this study, non-targeted 1 H NMR fingerprinting was used in combination with multivariate statistical analyses for the classification of Greek currants based on their geographical origins (Aeghion, Nemea, Kalamata, Zante, and Amaliada). As classification techniques, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were carried out. To elucidate different components according to PDO (Protected Designation of Origin), products from Aeghion (Vostizza) were statistically compared with each one of the four other regions. PLS-DA plots ensure that currants from Kalamata, Nemea, Zante, and Amaliada are well classified with respect to the PDO currants, according to differences observed in metabolites. Results suggest that composition differences in carbohydrates, amino, and organic acids of currants are sufficient to discriminate them in correlation to their geographical origin. In conclusion, currants metabolites which mostly contribute to classification performance of such discriminant analysis model present a suitable alternative technique for currants traceability. The study results contribute information to the currants' metabolite fingerprinting by NMR spectroscopy and their geographical origin. PRACTICAL APPLICATION: This study presents an analytical approach for a high nutritional value Greek PDO product, Vostizza currant. A further research and implementation of this method in food industry, can be the key to food fraud incidents. Thus, application of this work opens up posibilities to "farm to table" mission.

A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages

Parmigiano Reggiano is a hard cheese with a Protected Designation of Origin (PDO) certification that also applies to the grated product. The percentage of rind in grated Parmigiano Reggiano is regulated by the PDO production Specification and must not exceed the limit of 18% (w/w). The present study evaluates the potential of an untargeted foodomics approach to detect anomalous inclusions of rind in grated Parmigiano Reggiano cheese. In particular, a combined metabolomics and peptidomics approach was used to detect potential markers of counterfeits (rind > 18%). In the framework of realistic food integrity purposes, non-Parmigiano Reggiano grated samples and different ripening times were also considered. Untargeted metabolomics allowed detecting 347 compounds, with a prevalence of amino acids and peptide derivatives, followed by fatty acyls and other compounds (such as lactones, ketones, and aldehydes) typically related to proteolysis and lipolysis events. Overall, the unsupervised multivariate statistics showed that the ripening time plays a hierarchically higher impact than rind inclusion in determining the main differences in the chemical profiles detected. Interestingly, supervised statistics highlighted distinctive markers for ripening time and rind inclusion, with only 16 common discriminant compounds being shared between the two conditions. The best markers of rind inclusion > 18% were 2-hydroxyadenine (VIP score = 1.937; AUC value = 0.83) and the amino acid derivatives argininic acid (VIP score = 1.462; AUC value = 0.75) and 5-hydroxyindole acetaldehyde (VIP score = 1.710; AUC value = 0.86). Interestingly, the medium-chain aldehyde 4-hydroperoxy-2-nonenal was a common marker of both ripening time and anomalous rind inclusion (>18%), likely arising from the lipid oxidation processes. Finally, among potential marker peptides of rind inclusion, the alpha-S1 casein proteolytic product (F)FVAPFPEVFGK(E) could be identified.

An investigation into Italian consumers’ awareness, perception, knowledge of European Union quality certifications, and consumption of agri-food products carrying those certifications

The present study investigated Italian consumers’ awareness, perception, knowledge of European Union (EU) quality certifications: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Traditional Specialty Guaranteed (TSG), and organic as well as the consumption of agri-food products carrying those certifications. A total of 212 consumers responsible for food purchases took part in a web-based survey between June and December 2019, inclusive. Descriptive statistics were calculated in relation to the data collected, followed by a factor analysis to reduce data dimensionality, and a cluster analysis on the latent variables generated, to identify similarities and differences among respondents. Awareness, perception, knowledge and consumption of agri-food products carrying EU quality labels has increased among consumers in recent years. The results related to the consumer’s knowledge of quality-certified products showed that more than half of respondents were able to spontaneously quote examples of PDO (76%), PGI (56%) and organic food products (73%) while only 33% of participants could name at least one TSG product. The general awareness of the guarantees offered by PDO and PGI certifications was also assessed in relation to production processes, the natural and human factors of a particular environment and the reputation and quality of a particular region. Cluster analysis showed that consumers with the highest education were most likely to value EU quality certifications and support their local economies. The information obtained have practical implications for marketing and communication of European certified food products at national and international level.

Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling

Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level. Considering the above-mentioned issues and the absence of official methods for the determination of low sugar concentrations, we propose a new and simple IC-HRMS method to detect carbohydrates in milk and different lactose-free derivatives, which can allow the definition of concentration limits useful to characterise products suitable for specific dietary regimes.

Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding

Greece is a country possessing many cheese products granted with a PDO (Protected Designation of Origin) certificate, with high exporting activities. In this study, we analyzed six popular cheese PDO products purchased from different industries to assess their microbial communities using amplicon metabarcoding analysis. To this end, using Next Generation Sequencing technology, we sequenced the 16S rRNA gene and the ITS spacer for prokaryotes and fungi, respectively. Alpha diversity indices revealed higher bacterial species richness for some cheeses (Kopanisti, Batzos) and poor for others (Feta, Galotiri). Kopanisti, together with Kalathaki and Anevato, also presented increased species diversity concerning fungal populations. Results showed that lactic acid bacteria (LAB) prevailed the bacterial populations in all samples (Lactococcus, Lactobacillus, Streptococcus, Leuconostoc), whereas for fungi, members of the Saccharomycetaceae, Dipodascaceae and Debaryomycetaceae families prevailed the fungal populations. Several other genera were identified that make up each product's microbiome leading to the creation of the unique organoleptic attributes of Greek PDO cheeses. However, the identified species could not be directly linked to certain cheese types, assuming that starter and adjunct cultures, combined with the raw material used during production greatly impact the microbial communities in cheeses. Our data, produced for the first time for six Greek PDO cheeses, can be exploited in the process of creating a core microbial signature within each cheese type, supporting the Greek brand name and valorizing cheese products.

Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese.

Simple SummaryBuffalo mozzarella cheese, sold as a Protected Designation of Origin (PDO) product, is made exclusively from Mediterranean buffalo (Bubalus bubalis) milk. To maximize their profits and overcome seasonal shortages of buffalo milk, some producers have started to produce “PDO” buffalo mozzarella cheese by adulterating buffalo milk with milk from different species. such as bovine, thus defrauding consumers. This practice has led the Italian government to reinforce controls on food mislabeling and fraud through traceability mechanisms. The aim of this work is the development of a molecular assay—droplet digital Polymerase Chain Reaction technique (ddPCR)—able to detect the DNA of cow and/or buffalo milk in PDO buffalo mozzarella cheese, thus revealing fraud. The results have highlighted that, thanks to its high precision and sensitivity, the ddPCR could represent an efficacious means of supporting the official controls aimed at combating the adulteration of buffalo mozzarella cheese with bovine milk.Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffalo milk. If made from cow milk, or a mixture of buffalo and cow milk, buffalo mozzarella cheese does not qualify as a PDO product. In order to maximize their profits, some producers market buffalo mozzarella that also contains cow milk as a PDO product, thus defrauding consumers. New methods for revealing this fraud are therefore needed. One such method is the droplet digital Polymerase Chain Reaction (ddPCR). Thanks to its high precision and sensitivity, the ddPCR could prove an efficacious means for detecting the presence of cow milk in buffalo mozzarella cheese that is marketed as a PDO product. ddPCR has proved able to detect the DNA of cow and/or buffalo milk in 33 buffalo mozzarella cheeses labelled as PDO products, and experimental evidence could support its application in routine analyses.

Cytoprotection assessment against mycotoxins on HepG2 cells by extracts from Allium sativum L

Cytoprotection effects of Allium sativum L garlic extract from a local garlic ecotype from Ferrara (Italy) on hepatocarcinoma cells, HepG2 cells, is presented in this study. This garlic type is known as Voghiera garlic and has been characterized as PDO (Protected designation of Origin) product. Voghiera garlic extract (VGE) was evaluated against beauvericin (BEA) and two zearalenone (ZEA) metabolites (α-zearalenol (α-ZEL) and β-zearalenol (β-ZEL))-induced cytotoxicity on HepG2 cells by the MTT (3–4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay, over 24 h and 48 h. Direct treatment, simultaneous treatment and pre-treatment strategies at the dilution 1:16–1:00 for VGE and at the concentration range from 0.08 to 2.5 μM for BEA and from 1.6 to 50 μM for both α-ZEL and β-ZEL were tested. Individual IC50 values were detected at all times assayed for BEA (>0.75 μM) and VGE (dilution upper 1:8) while this was not observed for ZEA's metabolites. When simultaneous strategy of VGE + mycotoxin was tested, cytoprotection with increases of viability (upper 50%) were observed. Lastly, in pre-treatment strategy with VGE, viability of HepG2 cells was significantly protected when α-ZEL was tested. As a result, the greatest cytoprotective effect of VGE in HepG2 cells is obtained when simultaneous treatment strategy was performed.

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

AbstractThe disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses.Practical ApplicationDrawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.

Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products.

Simple SummaryThis study aimed at investigating which pre-slaughter parameters determine variations in the quality of the loin derived from pigs intended for Italian PDO (Protected Designation of Origin) products. Data were collected on 44 commercial shipments of Italian heavy pigs. Meat quality parameters (pH, color lightness, drip loss, cooking loss, and shear force) identified two clusters: ‘Higher Quality’ (HQ) and ‘Lower Quality’ (LQ). The parameters which differed more widely between the two clusters were journey duration, ambient temperature, distance traveled and irregular behaviors (slipping, falling, and overlapping) at unloading. Among the pre slaughter parameters which negatively affect pork quality, consideration should be given to ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38 and 66 min, and more than 5.9% of animals showing irregular behaviors at unloading. Journeys involving one or more of these risk factors may require additional attention in terms of animal welfare in order to obtain meat suitable for high-quality productions.This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected on 44 shipments (loads) of pigs. Shipments were carried out under commercial conditions. Several pre-slaughter parameters were recorded within the entire process (on-farm, during transport, and at the slaughterhouse). On a subset of pigs (10 animals from every load, N = 440), serum cortisol and creatine kinase were measured and loin samples were analyzed for pH, instrumental color, drip loss, cooking loss, shear force, and sensory quality. Cluster analysis of the instrumentally-assessed meat quality parameters allowed the categorization of the shipments into two clusters: lower quality (LQ) and higher quality (HQ). Our results showed that the factors with significant differences between the two clusters were journey duration, ambient temperature, distance traveled, and irregular behaviors (slipping, falling, and overlapping) at unloading (all greater in LQ, p < 0.05). The pre-slaughter conditions associated with lower loin quality were ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38–66 min, more than 5.9% of animals showing irregular behaviors at unloading.

Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

Cyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) “C hufa de Valencia”. The aim of this study was to characterize commercial tigernut milks and compare PDO and non-PDO products. The following aspects were studied: (i) volatile profile, (ii) descriptive sensory profile, (iii) consumer satisfaction degree. The key volatile compounds were limonene, benzaldehyde, linalool and m-methoxyanisole. Principal component analysis indicated a mix of PDO and non-PDO samples in the groups formed. The highest consumer satisfactions were observed for 2 PDO samples. Penalty analysis showed that 80% of non-PDO samples needed improvements, while this percentage drastically decreased to 40% for PDO samples. The online study proved that a lot of people drink horchata, less people know the PDO Chufa de Valencia and even less people consume the protected product consciously. In conclusion, there was not a clear difference among protected and non-protected tigernut milks respect to volatile compounds but there were differences in the degree of consumer preference. So, it is clear that a lack of knowledge regarding the product and its PDO exists and needs attention.