Table 3.

Amount of VPP and IPP in the peptide fractions of Parmigiano Reggiano (PR) samples at 12 months of ripening belonging to the group LL (low-fat and low-salt).

Sequence *	PR2 mg/kg	PR5 mg/kg	PR7 mg/kg	PR15 mg/kg	PR18 mg/kg	PR23 mg/kg	Average mg/kg
VPP	4.84 ± 0.21 a	5.11 ± 0.22 a	5.67 ± 0.29 b	7.90 ± 0.33 c	3.27 ± 0.10 d	6.82 ± 0.31 e	5.60
IPP	0.61 ± 0.04 a	0.86 ± 0.07 b	1.01 ± 0.08 b	1.50 ± 0.09 c	0.70 ± 0.04 a	1.31 ± 0.09 c	1.00

* One code letter was used for amino acid nomenclature. Different letters within the same row mean significantly different (p < 0.05) values.