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dc.contributor.authorPanthi, Ram R.
dc.contributor.authorSundekilde, Ulrik
dc.contributor.authorKelly, Alan L.
dc.contributor.authorHennessy, Deirdre
dc.contributor.authorKilcawley, Kieran
dc.contributor.authorMannion, David T.
dc.contributor.authorFenelon, Mark
dc.contributor.authorSheehan, Diarmuid (JJ)
dc.creatorRam R., Panthi
dc.date.accessioned2020-06-16T16:19:04Z
dc.date.available2020-06-16T16:19:04Z
dc.date.issued2019-05-20
dc.identifier.citationPanthi, R., Sundekilde, U., Kelly, A., Hennessy, D., Kilcawley, K., Mannion, D., Fenelon, M. and Sheehan, J. Influence of herd diet on the metabolome of Maasdam cheeses. Food Research International, 2019, 123, 722-731. doi: https://doi.org/10.1016/j.foodres.2019.05.026en_US
dc.identifier.issn09639969
dc.identifier.urihttp://hdl.handle.net/11019/1995
dc.descriptionpeer-revieweden_US
dc.description.abstractThe untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC–MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC–MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC–MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research International
dc.relation.ispartofseriesFood Research International;Vol. 123
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectHerd dieten_US
dc.subjectFeeding systemen_US
dc.subjectMaasdam cheeseen_US
dc.subjectCheese metabolic profileen_US
dc.subject1H NMRen_US
dc.subject1H HRMAS NMRen_US
dc.subjectCheese volatile compoundsen_US
dc.titleInfluence of herd diet on the metabolome of Maasdam cheesesen_US
dc.typeArticleen_US
dc.embargo.terms2020-05-20en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2019.05.026
dc.relation.volume123
dc.contributor.sponsorDairy Research Ireland.en_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorGrantNumber6259en_US
dc.source.volume123
dc.source.beginpage722
dc.source.endpage731
refterms.dateFOA2020-05-20T00:00:00Z


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