Authenticity and ripening determination of PDO Parmigiano Reggiano cheese

# Record card
147
Thematic areas
Agrifood
Agrifood / Food quality & safety
Description

Combined use of High-Resolution Nuclear Magnetic Resonance spectroscopy (NMR) and multivariate statistical analysis for the differentiation of PDO Parmigiano Reggiano samples according to ripening and for the differentiation of PDO Parmigiano Reggiano from “Grana type” products available on the market.

Business fields
Agrifood
Services
Type of innovation
Service/know how innovation
Description of innovative features / Competitive advantages

The proposed method allows to monitor different classes of chemical compounds simultaneously, within a single experiment. The profiling of these compounds (metabolites) is different according to the ripening of Parmigiano Reggiano PDO, representing a sort of fingerprint. Moreover being Parmigiano Reggiano a PDO product, it has to be produced following the disciplinary indications. These latter determine a particular metabolic profile that can be used to differentiate PDO samples from “Grana type” or “Parmesan like” cheeses present on the market. Therefore the proposed method represents a valid analytical tool to guarantee the authenticity for the Parmigiano Reggiano PDO chain.

Reference market
Impacts on existing markets
Development stage
Prototype
TRL
8
Advantages
Product/process/service/technology optimization
Patentable technology
No
Patented technology
No
Publication of technology
Published
Technology validation/demonstration
External validation
Market positioning
Italian
European
International
Partner required
Enteprise
Public research center/university
Private research center
Cooperation in national /european / international project

Information
For more information and/or to be put in contact with the Research Team, please contact the Project Manager:

Barbara Angelini - Project Manager
CNR - Unità Valorizzazione della Ricerca
Phone number 06.49932415
E-mail barbara.angelini@cnr.it