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Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, 01006 Vitoria, Spain
1 Corresponding author: mariadolores.guillen{at}ehu.es
Palmero cheese is a fresh smoked cheese from the Isle of Palma (Canary Islands), manufactured with goat’s milk. To guarantee its safety, the occurrence of polycyclic aromatic hydrocarbons (PAH) in artisanal Palmero cheese smoked with 2 types of vegetable matter (almond shells and dry prickly pear) was studied. The determination of PAH includes extraction and clean-up steps, followed by separation, identification, and quantification of PAH by gas chromatography-mass spectrometry in selected ion-monitoring mode. The most abundant PAH are those with 2 and 3 aromatic rings. Although the highest total PAH concentrations corresponded to the cheeses smoked with almond shells, the degree of PAH contamination of the cheeses studied was lower than that found in other cheeses smoked in the traditional way. The nature of the vegetable material used for smoking seemed to have an influence on the type of PAH formed, especially on alkylderivatives and some light PAH. However, despite the artisanal, and consequently variable, production process of these cheeses, many similarities have been found among their PAH profiles. In fact, relatively constant relationships are observed between the concentrations of certain pairs of PAH. Benzo(a)pyrene was only present in 2 samples, and in much lower concentrations than the maximum allowed legal limits. Therefore, according to the results obtained, it appears that it is possible to obtain a safe product without renouncing the artisanal character or the sensory properties of this type of cheese.
Key Words: Palmero smoked cheese • polycyclic aromatic hydrocarbon • gas chromatography-mass spectrometry
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