Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content

Moreno-Rojas, Rafael; Sánchez-Segarra, P. J.; Cámara-Martos, Fernando; Amaro-López, M. A.

doi:10.1007/s00217-010-1338-z

Cited by 30 publications

(33 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Given a nominal classification of variables together with several interval variables, canonical discriminant analysis derives canonical variables that explain the inter-class variation in the same way in which the principal components summarise total variation (Moreno-Rojas et al 2010). Canonical discriminant analysis is often used for analysis of wines on (Galgano et al 2008) or Italian red wines (Galgano et al 2011).…”

Section: Multivariate Statistical Analysismentioning

confidence: 99%

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Pavloušek¹,

Kumšta²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Pavloušek P., Kumšta M. (2013): Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds. Czech J. Food Sci., 31: 474-482.Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds in wine were analysed by a HPLC method. The methods of multivariate statistical analysis were used for the wine discrimination on the basis of the geographical origin. The canonical discriminant analysis (CDA) proved the possibility to discriminate wines according to their provenance on the basis of the following parameters: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, p-coutaric acid, trans-resveratrol, and cis-resveratrol. On the basis of statistical analyses, 95.4% of the wine samples were correctly classified. The results therefore indicate that the non-flavonoid phenolic compounds can be used to discriminate the geographical origin of white wines.

show abstract

Section: Multivariate Statistical Analysismentioning

confidence: 99%

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Pavloušek¹,

Kumšta²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…None of these cheeses come from the Andalusian region. Although there are studies of goat cheese characteristics in Camerano cheese (Gonzalez-Fandos et al 2000), in Ibores cheese (Mas et al 2002), in Majorero cheese (Alvarez et al 2007;Fresno and Alvarez 2012;Sanchez-Macias et al 2010), in Murcia al Vino cheese , in Palmero cheese (Fresno et al 2011), and in Tenerife cheese (Peláez Puerto et al 2004), reports on traditional Andalusian cheeses have been sparse or not updating (Fernández-Salguero and Gómez Díaz 1997) or examining their nutritional aspects (Moreno-Rojas et al 2010). To the best of our knowledge, no recent studies have reported the effect of the breed, ripening time, rennet type, or heat treatment on the physicochemical properties of Andalusian artisanal goat's milk cheese.…”

Section: Introductionmentioning

confidence: 99%

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Ruiz

Pérez‐Cacho

Palomares

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

In order to obtain a Protected Designation of Origin, it is necessary to characterize the food product. The objective of this work was to investigate whether there was a single Andalusian artisanal goat' milk cheese or several types, depending on the goat breed and/or the cheese-making process (milk heat treatment, rennet type or ripening time). One hundred and eight artisanal goat cheeses, representative of the whole area of Andalusia and widely distributed, have been physicochemically analyzed (pH, TS, fat/TS, and NaCl). Linear regression models were suitable for studying which factors had an independent influence on the physicochemical parameters of these cheeses, the breed and the ripening time being the most influential factors. A Kmeans cluster analysis with the principal component analysis (PCA) scores was made in order to find profiles which defined these cheeses. The first group was composed of Malagueña fresh cheeses made with pasteurized milk and microbial rennet and which had a higher pH (6.2) and lower values of TS (53.5), fat (26.1), fat/TS (49.2), and NaCl (1.5) than the second cheese group. The second profile was made up of MurcianoGranadina and multi-breed semihard and hard cheeses made with pasteurized or raw milk and animal or vegetable rennet and having lower pH values (5.4) than group 1 and higher TS (62.5), fat (34.4), fat/ TS (54.7), and NaCl (2.0) values than group 1. These results could support the Quesos de Málaga Producer's Association that is interested in applying for the Málaga fresh cheese quality certification (Protected Designation of Origin).

show abstract

“…The linear classification of the eigenvector after reducing the dimension is carried out, and the classification results are presented in the form of scatter diagram. When the cumulative variance contribution rate is above 85%, it can be considered that the selected principal components reflect the information of the original index (Moreno‐Rojas, Sanchez‐Segarra, Camara‐Martos, & Amaro‐Lopez, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of reheating methods on the product quality of Hongsu chicken dish

Wang

Zhang

Fan

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

Hongsu chicken dish is a very popular commercially cooked, ready for home, and office consuming meat product in Yangzhou city, China. Effects of different reheating methods, including hot water boiling, steaming, microwave heating, and oven roasting on the product quality attributes of Hongsu chicken dish were investigated. The results showed that the microwave reheated samples had the best sensory scores, least weight loss, the taste and texture were close to that of the freshly cooked meat, with attractive color and aroma. To reach the required center temperature of 72°C, the sample should be microwave heated at 480 W for 3.2 min. This research suggested that the microwave treatment was a quick and convenient method for reheating Hongsu chicken dish. Practical applications This study compared the effects of different reheating methods, including water boiling, steaming, microwave, and oven roasting treatment on the quality attributes (including water content, weight loss, color, texture, sensory evaluation, flavor, and taste) of Hongsu chicken dish. The results showed that microwave heating at 480 W for 3.21 min was able to reach the sample center temperature of 72°C. Compared with other reheating methods, microwave reheated samples had the best sensory scores, least weight loss, and the taste was close to that of the freshly cooked meat. Therefore, this technique might have met consumers’ requirements of convenient, quick, and high quality reheated Hongsu chicken dish.

show abstract

Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content

Cited by 30 publications

References 31 publications

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

Effects of reheating methods on the product quality of Hongsu chicken dish

Contact Info

Product

Resources

About