Biomarkers for cheese authentication by detailed and fast gas chromatographic profiling of triacylglycerol fatty acids

•Detailed and faster fatty acid profiling of dairy product triacylglycerols.•Minor fatty acids identified as effective biomarkers of cheese producing species.•Odd- and branched-chain fatty acids as main geographical biomarkers of cheeses.•Classification of cheese varieties based on fatty acid biomar...

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Bibliographic Details
Published in:Food chemistry 2023-10, Vol.422, p.136251-136251, Article 136251
Main Authors: Haddad, Lenny, Louvet, Isabelle, Rizk, Toufic, Akoka, Serge, Remaud, Gérald S., Bejjani, Joseph
Format: Article
Language:English
Subjects:
Analytical chemistry
Animals
Cheese - analysis
Chemical Sciences
Chromatography, Gas - methods
Correlation among fatty acids
Fatty Acids - analysis
Fatty Acids, Unsaturated - analysis
Milk - chemistry
Modified polyethylene glycol column
Odd- and branched-chain fatty acid
Rumenic acid
Short-chain fatty acid
trans-Fatty acid
Triglycerides - analysis
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Summary:•Detailed and faster fatty acid profiling of dairy product triacylglycerols.•Minor fatty acids identified as effective biomarkers of cheese producing species.•Odd- and branched-chain fatty acids as main geographical biomarkers of cheeses.•Classification of cheese varieties based on fatty acid biomarkers.•Correlations between fatty acids are potent tools for cheese authentication. Unsaturated fatty acid isomers and odd- and branched-chain fatty acids (OBCFAs) in milk triacylglycerols (TAGs) can be quantitated using gas chromatography (GC), providing access to biomarkers of animal species, breeds, diet, geographic origin, and environmental conditions. Such analysis requires expensive cyanopropyl siloxane or ionic liquid columns of at least 50 m in length, which increases the elution time. Aiming to use GC for cheese authentication and characterization while keeping the experiment time short and maintaining a good separation between fatty acid (FA) isomers, we considered using a 30 m polyethylene glycol-2-nitroterephthalate column. The FAs thus quantitated allowed the discovery of specific biomarkers for the origins of cheese varieties highly consumed in several countries. In addition, the simple and multivariate correlations we found between FAs in the cheese TAG matrix were alternative means for characterization and authentication purposes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136251