Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

dc.creatorGori, Alessandro
dc.creatorMaggio, Ruben Mariano
dc.creatorCerretani, Lorenzo
dc.creatorNocetti, Marco
dc.creatorCaboni, Maria Fiorenza
dc.date2012-04
dc.identifierhttp://hdl.handle.net/11336/107987
dc.identifierGori, 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
dc.identifier0958-6946
dc.identifierCONICET Digital
dc.identifierCONICET
dc.descriptionAttenuated 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.
dc.descriptionFil: Gori, Alessandro. Università di Bologna; Italia
dc.descriptionFil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.descriptionFil: Cerretani, Lorenzo. Università di Bologna; Italia
dc.descriptionFil: Nocetti, Marco. Consortium of Parmigiano. Reggiano Cheese Technical Service, Reggio Emilia; Italia
dc.descriptionFil: Caboni, Maria Fiorenza. Università di Bologna; Italia
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694611002809
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2011.11.005
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subjectGrated cheeses
dc.subjectFourier transform infrared spectroscopy
dc.subjectChemometric
dc.subjectLinear discriminan t analysis
dc.subjecthttps://purl.org/becyt/ford/1.4
dc.subjecthttps://purl.org/becyt/ford/1
dc.titleDiscrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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