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

Autores
Gori, Alessandro; Maggio, Ruben Mariano; Cerretani, Lorenzo; Nocetti, Marco; Caboni, Maria Fiorenza
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Gori, Alessandro. Università di Bologna; Italia
Fil: 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
Fil: Cerretani, Lorenzo. Università di Bologna; Italia
Fil: Nocetti, Marco. Consortium of Parmigiano. Reggiano Cheese Technical Service, Reggio Emilia; Italia
Fil: Caboni, Maria Fiorenza. Università di Bologna; Italia
Materia
Grated cheeses
Fourier transform infrared spectroscopy
Chemometric
Linear discriminan t analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/107987
Acceder
id CONICETDig_aac35cb685d716ab6268c5708bdb46cc
oai_identifier_str oai:ri.conicet.gov.ar:11336/107987
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniquesGori, AlessandroMaggio, Ruben MarianoCerretani, LorenzoNocetti, MarcoCaboni, Maria FiorenzaGrated cheesesFourier transform infrared spectroscopyChemometricLinear discriminan t analysishttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Attenuated 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.Fil: Gori, Alessandro. Università di Bologna; ItaliaFil: 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; ArgentinaFil: Cerretani, Lorenzo. Università di Bologna; ItaliaFil: Nocetti, Marco. Consortium of Parmigiano. Reggiano Cheese Technical Service, Reggio Emilia; ItaliaFil: Caboni, Maria Fiorenza. Università di Bologna; ItaliaElsevier2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107987Gori, 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; 115-1200958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694611002809info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2011.11.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:26Zoai:ri.conicet.gov.ar:11336/107987instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:26.287CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
title Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
spellingShingle Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
Gori, Alessandro
Grated cheeses
Fourier transform infrared spectroscopy
Chemometric
Linear discriminan t analysis
title_short Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
title_full Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
title_fullStr Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
title_full_unstemmed Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
title_sort Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
dc.creator.none.fl_str_mv Gori, Alessandro
Maggio, Ruben Mariano
Cerretani, Lorenzo
Nocetti, Marco
Caboni, Maria Fiorenza
author Gori, Alessandro
author_facet Gori, Alessandro
Maggio, Ruben Mariano
Cerretani, Lorenzo
Nocetti, Marco
Caboni, Maria Fiorenza
author_role author
author2 Maggio, Ruben Mariano
Cerretani, Lorenzo
Nocetti, Marco
Caboni, Maria Fiorenza
author2_role author
author
author
author
dc.subject.none.fl_str_mv Grated cheeses
Fourier transform infrared spectroscopy
Chemometric
Linear discriminan t analysis
topic Grated cheeses
Fourier transform infrared spectroscopy
Chemometric
Linear discriminan t analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Gori, Alessandro. Università di Bologna; Italia
Fil: 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
Fil: Cerretani, Lorenzo. Università di Bologna; Italia
Fil: Nocetti, Marco. Consortium of Parmigiano. Reggiano Cheese Technical Service, Reggio Emilia; Italia
Fil: Caboni, Maria Fiorenza. Università di Bologna; Italia
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/107987
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
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107987
identifier_str_mv 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
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0958694611002809
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2011.11.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613065164718080
score 13.070432

Publicaciones similares