The objective of this study was to evaluate the effect of two dietary treatments, ryegrass hay (RH) and wrapped ryegrass silage (WRS) on the volatile organic compounds (VOCs) of buffalo Mozzarella cheese. The primary data were collected from 40 female buffaloes. Twenty animals were fed RH, and other twenty received WRS. Volatile organic compounds were identified using a mass selective detector after extraction with a ‘purge and trap’ system and a gas chromatographic analysis. Our results showed differences in the aromatic profile of Mozzarella cheese samples obtained from buffaloes receiving different feed. In particular, 5 VOCs allowed the discrimination between cheese samples.

中文翻译：

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不同饮食处理对水牛芝士奶酪中挥发性有机化合物和芳香特性的影响

这项研究的目的是评估两种饮食方法，黑麦草干草（RH）和包裹的黑麦草青贮饲料（WRS）对水牛莫扎里拉奶酪的挥发性有机化合物（VOC）的影响。主要数据来自40个雌性水牛。给20只动物喂食RH，另20只动物接受WRS。使用“吹扫捕集”系统和气相色谱分析法萃取后，使用质量选择检测器鉴定挥发性有机化合物。我们的结果表明，从接受不同饲料的水牛获得的莫扎里拉奶酪样品的芳香特征上存在差异。特别是5种VOC可以区分奶酪样品。