Artículo
Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
Gori, Alessandro; Maggio, Ruben Mariano
; Cerretani, Lorenzo; Nocetti, Marco; Caboni, Maria Fiorenza
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Fecha de publicación:
04/2012
Editorial:
Elsevier
Revista:
International Dairy Journal
ISSN:
0958-6946
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Attenuated total re fl ectance Fourier transform infrared spectroscopy (ATR-FT IR), combined with chemometric analysis, was used to classify grated Parmigiano-Reggiano cheese from other grana-type cheeses (so called for their granular texture) from Italy, central and northern Europe. A total of 36 grated cheese samples (21 Parmigian o-Reggiano and 15 Italian and non-Italian non-Protected Designation of Origi n) were analysed. Samples were scanned in the range of 4000-700 1/cm. Two attenuated total reflectance accessories were utilised. Linear discriminant analysis (LDA) and principal component analysis were used to analyse spectral data after applying a moving windows algorithm for wavelength select ion. Both meth ods succe ssfully classi fi ed the four classe s of grated cheese samples, and LDA was found to be the best chemometric approach. ATR-FTIR spectroscopy coupled with LDA is a promising technique, and merits further investigation as a reliable and rapid classification tool that does not require chemical analyses for discrimination of cheese.
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Identificadores
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Articulos(IQUIR)
Articulos de INST.DE QUIMICA ROSARIO
Articulos de INST.DE QUIMICA ROSARIO
Citación
Gori, Alessandro; Maggio, Ruben Mariano; Cerretani, Lorenzo; Nocetti, Marco; Caboni, Maria Fiorenza; Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques; Elsevier; International Dairy Journal; 23; 2; 4-2012; 115-120
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