Supplementary Data
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft
cheese: useful tools for the shelf life optimization.
Annalisa Mentana, Anna Natale, Carmen Palermo*, Donatella Nardiello, Amalia Conte
Matteo Alessandro Del Nobile, Maurizio Quinto, Diego Centonze
Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente
Università degli Studi di Foggia, Via Napoli, 25 - 71122 Foggia (Italy)
8,00
CNT
7,00
MAP
AC-MAP
SCORE
6,00
5,00
4,00
3,00
2,00
1,00
0,00
0
5
10
15
20
25
Days at 8°C
Figure S1. Overall quality of soft cream cheese samples packaged in different systems during storage at 8°C
30
5,00
CNT
MAP
pH
4,80
AC-MAP
4,60
4,40
4,20
4,00
0
5
10
15
20
25
Days at 8°C
Figure S2. pH evolution of soft cream cheese samples packaged in different systems during storage at 8°C
30
7,00
6,00
Log cfu/g
5,00
CNT
MAP
4,00
AC-MAP
3,00
2,00
1,00
0,00
0
5
10
15
20
25
30
Days at 8°C
Figure S3. Yeasts proliferation in soft cream cheese samples packaged in different systems during storage at 8°C
3,0E+08
A
CNT
2,5E+08
FVAPFPE
LEQLLRL
NENLLRFF
Peak Area
2,0E+08
NENLLRF
KTTMPLW
LNENLLRF
1,5E+08
RYLGYLEQL
YLGYLEQL
ERYLGYLEQL
1,0E+08
EVLNENLLRF
GLPQEVL
VAPFPEVF
5,0E+07
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S4-A. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the three sampling times) from
αS1-casein in the CNT samples of soft cheese during the refrigerated storage at 8 °C
3,0E+08
B
CNT
2,5E+08
FVAPFPEVF
GYLEQLLRL
QKEPMIGVNQEL
Peak Area
2,0E+08
VFGKEKVNEL
FVAPFPEVFGKEKVNEL
FVAPFPEVFGKE
1,5E+08
SDIPNPIGSENSE
VAPFPEVFGKE
GYLEQL
1,0E+08
NSEKTTMPLW
SEKTTMPLW
VLNENLLRF
5,0E+07
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S4-B. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the three sampling times) from
αS1-casein in the CNT samples of soft cheese during the refrigerated storage at 8 °C
3,0E+08
A
MAP
2,5E+08
FVAPFPE
LEQLLRL
Peak Area
2,0E+08
NENLLRFF
NENLLRF
KTTMPLW
1,5E+08
LNENLLRF
RYLGYLEQL
YLGYLEQL
1,0E+08
ERYLGYLEQL
EVLNENLLRF
GLPQEVL
VAPFPEVF
5,0E+07
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S5-A. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the five sampling times) from αS1casein in the MAP samples of soft cheese during the refrigerated storage at 8 °C.
3,0E+08
B
MAP
2,5E+08
FVAPFPEVF
Peak Area
2,0E+08
GYLEQLLRL
QKEPMIGVNQEL
VFGKEKVNEL
1,5E+08
FVAPFPEVFGKEKVNEL
FVAPFPEVFGKE
SDIPNPIGSENSE
1,0E+08
VAPFPEVFGKE
GYLEQL
NSEKTTMPLW
5,0E+07
SEKTTMPLW
VLNENLLRF
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S5-B. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the five sampling times) from αS1casein in the MAP samples of soft cheese during the refrigerated storage at 8 °C
3,0E+08
A
AC-MAP
2,5E+08
FVAPFPE
LEQLLRL
NENLLRFF
Peak Area
2,0E+08
NENLLRF
KTTMPLW
LNENLLRF
1,5E+08
RYLGYLEQL
YLGYLEQL
ERYLGYLEQL
1,0E+08
EVLNENLLRF
GLPQEVL
VAPFPEVF
5,0E+07
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S6-A. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the five sampling times) from αS1casein in the AC-MAP samples of soft cheese during the refrigerated storage at 8 °C.
3,0E+08
B
AC-MAP
2,5E+08
FVAPFPEVF
Peak Area
2,0E+08
GYLEQLLRL
QKEPMIGVNQEL
VFGKEKVNEL
1,5E+08
FVAPFPEVFGKEKVNEL
FVAPFPEVFGKE
SDIPNPIGSENSE
1,0E+08
VAPFPEVFGKE
GYLEQL
NSEKTTMPLW
5,0E+07
SEKTTMPLW
VLNENLLRF
0,0E+00
0
5
10
15
20
Days at 8 C
Figure S6-B. Semi-quantitative data of the most abundant peptides (signal intensity > 1.0 x 107 at least in one of the five sampling times) from αS1casein in the AC-MAP samples of soft cheese during the refrigerated storage at 8 °C
Table S1. Volatile organic compounds (VOCs) isolated from soft cream cheese stored in three different types of packaging (Control, MAP and AcMAP) at racking and at the time corresponding to 2, 8, 13, 27 and 34 days (only for Ac-MAP) of ripening.
nd: not detected; (*): Low peak area ; (**): Medium peak area; (***): High peak area
Acids
Alcohols
Ketons and Lactones
Aldehydes
Esters
Hydrocarbons
Compounds
Tr
Control T0
Control T2
MAP T2
MAP T8
MAP T13
MAP T20
MAP T27
Acetic acid
15,1
***
***
Control T8 Control T13 Control T20 Control T27
***
***
***
***
***
***
***
***
***
AC-MAP T2 AC-MAP T8 AC-MAP T13 AC-MAP T20 AC-MAP T27 AC-MAP T34
***
***
***
***
***
***
Butanoic acid
17,7
***
***
**
**
***
***
***
**
**
**
**
***
**
**
**
**
**
Butanoic acid, 3-methyl
18,3
nd
nd
nd
nd
**
**
nd
nd
nd
nd
**
nd
nd
nd
nd
nd
nd
Hexanoic acid
20,8
***
***
***
***
***
***
***
***
***
***
**
***
***
***
***
***
**
Octanoi acid
23,6
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
Nonanoic acid
24,8
**
***
**
**
**
**
**
**
**
**
**
**
**
**
**
**
**
N-Decanoic acid
26
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
***
Dodecanoic acid
28,4
nd
nd
***
**
**
**
nd
**
***
**
**
***
**
**
**
**
nd
1-Butanol
9,5
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
1-Butanol, 3-methyl
10,6
nd
nd
nd
nd
***
***
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
2-Heptanol
12,5
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
1-Hexanol
13,2
nd
nd
nd
nd
**
***
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
2-nonanol
15,9
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
1-Octanol
16,5
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
2-Heptanone
10,3
nd
nd
**
**
***
***
nd
**
**
**
nd
nd
nd
**
**
nd
nd
2-Butanone, 3-hydroxy
12,3
***
***
***
***
***
**
***
***
***
***
***
***
***
***
***
***
***
2-Nonanone
13,8
**
**
**
**
***
***
**
**
**
**
**
**
**
**
**
**
**
8-Nonen-2-one
14,9
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
2-Undecanone
17,2
**
**
**
**
***
**
**
**
**
**
**
**
**
**
**
**
**
Butyrolactone
18,2
**
**
nd
**
**
**
nd
nd
nd
nd
**
nd
nd
nd
nd
**
**
2-Tridecanone
20,3
**
**
*
**
**
**
**
**
**
**
**
**
**
**
**
*
*
δ-Octalactone
22,9
**
**
**
**
**
nd
**
**
**
**
nd
**
**
**
**
**
**
δ-Decalactone
25,6
**
**
**
**
**
**
**
**
**
**
**
***
**
**
**
**
**
δ-Tridecalactone
28,2
**
**
**
**
**
**
**
**
**
**
**
**
**
**
**
**
**
Benzaldehyde
16,4
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
Tetradecanal
24,6
nd
nd
nd
nd
nd
**
nd
nd
nd
nd
**
nd
nd
nd
nd
**
**
Hexanoic acid, ethyl ester
11,2
nd
nd
nd
nd
**
**
nd
nd
nd
**
nd
nd
nd
nd
nd
nd
nd
Octanoic acid, ethyl ester
14,6
nd
nd
nd
nd
**
**
nd
nd
nd
*
nd
nd
nd
nd
nd
nd
nd
Decanoic acid, ethyl ester
17,8
nd
nd
nd
nd
nd
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
Triacetin
23,7
nd
nd
**
nd
nd
nd
nd
**
nd
nd
nd
nd
**
nd
nd
nd
nd
Undecane
8,4
nd
**
**
**
**
**
**
**
***
***
**
**
**
***
***
***
**
Dodecane
10,2
nd
***
***
***
***
***
***
***
***
***
***
**
***
***
***
***
***
Tridecane
12,2
nd
**
**
**
**
**
**
**
***
***
**
**
**
**
***
nd
**
Cyclotetradecane
27,2
nd
nd
nd
nd
nd
**
nd
nd
nd
nd
**
nd
nd
nd
nd
**
nd
Terpenes
D-limonene
10,5
nd
nd
nd
nd
nd
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
**
Aromatics
Oxime-, methoxy-phenyl-
19,2
***
***
**
***
***
***
***
**
**
***
***
***
**
**
**
**
nd
Benzyl alcohol
21,4
nd
nd
nd
nd
**
**
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
nd
Phenylethyl Alcohol
21,8
nd
nd
**
**
**
**
nd
nd
**
*
**
nd
nd
nd
nd
nd
nd
Phenol
23
*
**
**
**
**
**
**
*
*
**
**
**
*
**
**
**
**
Dimethyl sulfone
22
*
**
*
*
*
**
*
*
*
*
**
*
*
*
nd
nd
*
Sulphur compound