Prediction of sensory attributes of cheese by near-infrared spectroscopy

González-Martín, M.I.; Severiano‐Pérez, Patricia; Revilla, I.; Quintana, Ana María Vivar; Hernández-Hierro, José Miguel; González-Pérez, C.; Lobos-Ortega, I.A.

doi:10.1016/j.foodchem.2010.12.105

Cited by 45 publications

(21 citation statements)

References 25 publications

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“…Near infrared spectroscopy (NIRS) has been applied as rapid and low-cost technique to determine the quality of various foods and agricultural crops (Chen et al 2015;Mata Sánchez et al 2015;Pan et al 2015;Shao et al 2015). Additionally, it has the advantage of a minimum sample preparation required before measurements (González-Martín et al 2011;Chen et al 2012a, b). Escuredo et al (2013) reported the feasibility of NIRS for prediction of antioxidant activity in honey.…”

Section: Introductionmentioning

confidence: 99%

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

et al. 2015

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The extraction conditions applied in destructive analysis of Hibiscus sabdariffa L. (Hs) matrices before the measurement of antioxidant compounds may reduce their activities during isolation and purification due to decomposition. Hence, near infrared spectroscopic system was applied to determine these compounds. The calibration models developed by using partial least squares regression (PLSR) with 48 Hs samples and 24 unknown samples were used to confirm the robustness of the developed model. The results of calibration models effectively allowed the determination of the concentrations of total phenol content (TPC), total flavonoid content (TFC), total antioxidant content (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) with high correlation coefficients (0.85-0.91) and small standard error of cross-validation (RMSECV) ranged from 0.08 to 0.33. The prediction capacity (RPD) for TPC, TFC, TAC, FRAP, and DPPH ranged from 3.30 to 8.25, thus demonstrating that the near infrared spectroscopic (NIRS) equations developed were applicable to unknown samples. This study demonstrates that NIRS can be considered as a fast tool for the nondestructive determination of antioxidant compounds (phenolics and flavonoids) and antioxidant activity of the Hs.

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Section: Introductionmentioning

confidence: 99%

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

et al. 2015

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“…Similar tendencies for salty taste were obtained by González‐Martín et al . (). The authors analysed cheeses produced in summer and winter from mixed cows’, sheep and goats’ milk (in varying proportions) and found that the cheeses from the winter season were significantly saltier than those from summer.…”

Section: Resultsmentioning

confidence: 97%

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Barłowska

Pastuszka

Rysiak

et al. 2018

Int J of Dairy Tech

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The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.

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“…For example, Gonzalez‐Martin et al . () compared NIR spectral data of cheese samples with sensory profiling carried out by a trained panel. They concluded that NIR spectroscopy has the potential to predict visual and taste attributes for example salty, buttery flavour along with texture.…”

Section: Application Of Pat In Cheese Manufacturementioning

confidence: 99%

Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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Summary Recent research on the development and application of process analytical technology (PAT) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture.

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Prediction of sensory attributes of cheese by near-infrared spectroscopy

Cited by 45 publications

References 25 publications

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Process analytical technology for cheese manufacture

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