Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago
Fig 5
Partial total ion chromatograms (TICs) of lipid extracts derived from representative ceramic vessels at Neolithic sites on Croatia’s Dalmatian coast.
A, Typical Danilo ware vessel that has molecular distributions indicative of degraded animal (ruminant) fats, such as a narrow distribution of triacylglyerols. B, Impresso style vessel that has molecular residue indicative of degraded fats vis-a-vis animal tissue and leaves. C, Figulina style vessel with molecular distributions indicative of dairy products, such as a wide distribution of triacylglyerols. D, Sieve with typical fermented dairy product lipid distributions, such as abundant branched fatty acids. E, Rhyton vessel that has molecular distributions indicative of firm cheeses, such as shorter-chain fatty acids. br, branched; DAG, diacylglyerol; FFA x:y, free fatty acid that has x carbon atoms and y unsaturations (i.e., double bonds); MAG, monoacylglycerol; TAG, triacylglycerol.
doi: https://doi.org/10.1371/journal.pone.0202807.g005