Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Kulmyrzaev, Asylbek; Dufour, Éric; Noël, Y.; Hanafi, Mohamed; Karoui, Romdhane; Qannari, El Mostafa; Mazerolles, Gérard

doi:10.1016/j.idairyj.2004.08.016

Cited by 52 publications

(57 citation statements)

References 26 publications

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“…In both cases the signals remained steady until d58 (A 58 = 0.0198 and 0.019 for methylene groups, respectively; A 65 = 0.0109 and 0.0095 for methyl groups, respectively), whereas from d65 until the end of ripening, the methyl signal significantly decreased (A 85 = 0.0098 and 0.0080, respectively) and that of methylene increased (A 85 = 0.0281 and 0.0202, respectively). The observed changes in methyl and methylene bands have been described previously by other authors [5,15,16] and were attributed [5] to a change in the physical state of cheese triglycerides.…”

Section: Spectral Evolutionsupporting

confidence: 82%

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Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Campo

Bonnaire

Picque

et al. 2009

Dairy Sci. Technol.

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-Experimental Emmental cheeses were analysed to evaluate the potential of mid-infrared spectroscopy to follow the ripening process. Cheeses were sampled at seven different ripening stages and were analysed. The infrared spectra were obtained by placing the cheese slices directly over the attenuated total reflectance crystal. Analysis of variance showed significant (P ≤ 0.05) absorbance changes between spectral sets in the regions assigned to vibrations of alcohol, amide and hydrocarbon chains. Principal component analysis (PCA) made it possible to describe four groups including samples ripened during 21, 27 and 34 days (G1), 51 and 58 days (G2), 65 days (G3) and the samples at the end of the ripening (mould opening, about 85 days) (G4). Using general discriminant analysis of spectral data, it is not possible to correctly distinguish samples according to seven dates of sampling, but samples belonging to the four groups identified by PCA are predicted well by the regression model. mid-infrared spectroscopy / cheese ripening / Emmental / spectral evolution / PCA / discriminant analysis

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Section: Spectral Evolutionsupporting

confidence: 82%

“…The highest proteolysis occurred in the hot cellar due to the propionic bacterial growth [7,27]. Changes in these bands in the 1700-1490 cm −1 range have been associated with modifications in the secondary structure of casein, protein aggregation and protein-water interactions [15,20,31].…”

Section: Spectral Evolutionmentioning

confidence: 99%

Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Campo

Bonnaire

Picque

et al. 2009

Dairy Sci. Technol.

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“…The M3 cheese differed from M1 and M2 cheeses in the cheese-making procedure and the starter cultures used. The cheese-making procedure of the investigated cheeses was similar to that described by Kulmyrzeav et al [31].…”

Section: Cheese Samplesmentioning

confidence: 93%

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Karoui

Mouazen

Dufour³

et al. 2006

Lait

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-This study evaluated the usefulness of front-face fluorescence spectroscopy for predicting some selected chemical parameters in soft cheeses in external (E) and central (C) zones. Fat, dry matter (DM), pH, total nitrogen (TN) and water-soluble nitrogen (WSN) contents were determined by reference methods. Tryptophan (excitation: 290 nm; emission: 305-450 nm), riboflavin (excitation: 380 nm; emission: 400-640 nm) and vitamin A fluorescence spectra (emission: 410 nm; excitation: 270-350 nm) were recorded on the investigated cheeses. Three separate prediction models were developed from the tryptophan, riboflavin and vitamin A spectra using partial least squares (PLS) regression and the leave-one-out cross-validation technique. The results showed that fat, DM, fat in dry matter and WSN were the best predicted with the vitamin A fluorescence spectra models providing the highest values of the determination coefficient (R 2 ) of 0.88, 0.86, 0.86 and 0.84, respectively. The prediction of the pH was also successful using riboflavin fluorescence spectra (R 2 = 0.85). The WSN/TN ratio can also be predicted from the three intrinsic probes, but with much lower precision. Résumé -Utilisation de la spectroscopie de fluorescence frontale pour la détermination de quelques paramètres chimiques à la surface et au centre des fromages à pâte molle. L'objectif de cette étude était d'évaluer le potentiel de la spectroscopie de fluorescence frontale à prédire quelques paramètres chimiques, à la surface et au centre, des fromages à pâte molle. Les teneurs en matière grasse, extrait sec, pH, azote total et en azote soluble ont été déterminées par des méthodes de référence. Des spectres de fluorescence des tryptophanes (excitation : 290 nm ; émission: 305-450 nm), de la riboflavine (excitation : 380 nm ; émission : 400-640 nm) et de la vitamine A (émission : 410 nm ; excitation : 270-350 nm) ont été également enregistrés sur ces fromages. Trois modèles séparés de prédictions ont été développés à partir des spectres des tryptophanes, de la riboflavine et de la vitamine A en utilisant la technique des moindres carrés partiels avec validation croisée. Les résultats obtenus ont montré que les teneurs en matière grasse, extrait sec, gras sur sec et en azote soluble étaient mieux prédites avec les modèles des spectres de fluorescence de la vitamine A qui donnaient les valeurs les plus élevées du coefficient de détermination (R 2 ) : 0,88, 0,86, 0,86 et 0,84, respectivement. La prédiction du pH est réalisée avec succès en utilisant les spectres de fluorescence de la riboflavine (R 2 = 0,85). Le rapport azote soluble/azote total peut, également, être prédit à partir des trois sondes intrinsèques, mais avec une précision beaucoup plus faible. fromage à pâte molle / tryptophane / riboflavine / vitamine A / moindres carrés partiels

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“…Recently, spectroscopic techniques coupled with CCSWA were used as an accurate tool to monitor the molecular changes that occur in cheese throughout ripening (Mazerolles et al 2002(Mazerolles et al , 2006Kulmyrzaev et al 2005). The CCSWA showed its ability to describe the overall information collected from fluorescence and physico-chemical data tables and to extract relevant information at the molecular level throughout ripening of semi-hard cheese.…”

Section: Dairy Productsmentioning

confidence: 99%

“…The quality parameters of cheese such as rheological properties may be derived from the fluorescence data (Kulmyrzaev et al 2005). Changes at the molecular and macroscopic levels of ripened soft-cheese samples, for which the manufacturing process was varied, were studied from the surface to the centre of the cheese using dynamic low amplitude strain rheology and front-face fluorescence spectroscopy.…”

Section: Dairy Productsmentioning

confidence: 99%

Fluorescence spectroscopy and chemometrics in the food classification - a review

Sádecká¹,

Tóthová²

2007

Czech J. Food Sci.

184

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Sádecká J., Tóthová J. (2007): Fluorescence spectroscopy and chemometrics in the food classification − a review. Czech J. Food Sci., 25: 159-173.This review deals with the last few years' articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

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Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Cited by 52 publications

References 26 publications

Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Fluorescence spectroscopy and chemometrics in the food classification - a review

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