The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Karoui, Romdhane; Dufour, Éric; Pillonel, Laurent; Schaller, E.; Picque, Daniel; Cattenoz, Thomas; Bosset, J. O.

doi:10.1016/j.idairyj.2004.07.005

Cited by 102 publications

(59 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The geographic origin and the age of the Emmental cheeses produced during winter time have been reported previously by Karoui et al [22]. The ripening time (at point of sampling) of the selected samples varied greatly, depending on their geographic origin.…”

Section: Origin and Selection Of The Cheese Samplesmentioning

confidence: 59%

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

Self Cite

View full text Add to dashboard Cite

-The study investigates the potential use of the mid-infrared (MIR) spectroscopy in transmission mode for determining some chemical parameters of European Emmental cheeses. A total of 91 Emmental cheeses produced during the winter in Austria (n = 4), Finland (n = 6), Germany (n = 13), France (n = 30) and Switzerland (n = 38) were investigated. Fat, total nitrogen (TN), watersoluble nitrogen (WSN), non-protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods. The MIR transmission of different cheeses was also measured by a Nicolet Magna 750 IR spectrometer in a measurement range of 4000-600 cm -1 . Partial least square analysis together with the leave-one-out cross-validation technique was used to develop calibration models for different cheese parameters. The best results for NPN (R 2 = 0.85; ratio of standard deviation to root mean square error of prediction (RPD) = 2.58), pH (R 2 = 0.82; RPD = 2.34), WSN (R 2 = 0.80; RPD = 2.26), NaCl (R 2 = 0.70; RPD = 1.91), fat (R 2 = 0.69; RPD = 1.87), TN (R 2 = 0.62; RPD = 1.60), WSN/TN (R 2 = 0.83; RPD = 2.81) and WSN/NPN (R 2 = 0.57; RPD = 1.52) were obtained when the spectra were subjected to the first derivation and smoothing after maximum normalisation. It can be concluded that MIR-transmission spectroscopy can be considered as a suitable technique for the prediction of NPN, pH, WSN and WSN/TN of European Emmental cheeses with different origins. The NaCl, TN, WSN/NPN and fat can also be estimated, but with much lower precision.Emmental cheese / mid-infrared spectroscopy / calibration / partial least square method Résumé -La spectroscopie moyen infrarouge : un outil pour la détermination des paramètres chimiques des fromages Emmental de production hivernale. Cette étude traite du potentiel d'utilisation de la spectroscopie moyen infrarouge en mode transmission pour la détermination de certains paramètres chimiques des fromages Emmental européens. Un total de 91 fromages Emmental de production hivernale, provenant de : Autriche (n = 4), Finlande (n = 6), Allemagne (n = 13), France (n = 30) et Suisse (n = 38) ont été analysés. La matière grasse, l'azote total, l'azote soluble, l'azote non protéique, le chlorure de sodium et le pH ont été déterminés par les méthodes de réfé-rences. La spectroscopie moyen infrarouge en mode transmission a été, également, appliquée aux différents fromages en utilisant un spectromètre (Nicolet Magna 750) et ce, entre 4000-600 cm -1 . La méthode aux moindres carrés partiels avec validation croisée a été utilisée pour développer des modèles de calibration, et ce pour tous les paramètres chimiques. Les meilleurs résultats pour l'azote non protéique (R 2 = 0,85 ; ratio de la déviation moyenne à la racine carré de prédiction (RPD) = 2,58), pH (R 2 = 0,82 ; RPD = 2,34), azote soluble (R 2 = 0,80 ; RPD = 2,26), chlorure de sodium (R 2 = 0,70 ; RPD = 1,91), matière grasse (R 2 = 0,69 ; RPD = 1,87), azote total (R 2 = 0,62 ; RPD = 1,60), rapport azote soluble/azote total (R 2 = 0,83; RPD = 2,81) et du rap...

show abstract

Section: Origin and Selection Of The Cheese Samplesmentioning

confidence: 59%

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

Self Cite

View full text Add to dashboard Cite

show abstract

“…The results showed that spectroscopic techniques may provide useful fingerprints and allow the identification of Emmental cheese according to the geographic origin and the production conditions. In addition, tryptophan fluorescence spectra allowed a good discrimination of Emmental cheeses made from raw milk or from thermised milk (Karoui et al 2005a).…”

Section: Dairy Productsmentioning

confidence: 99%

Fluorescence spectroscopy and chemometrics in the food classification - a review

Sádecká¹,

Tóthová²

2007

Czech J. Food Sci.

184

View full text Add to dashboard Cite

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.

show abstract

“…They are considered as sensitive, nondestructive, rapid, environmentally friendly and noninvasive, therefore rendering them suitable for on-line or at-line process control as well as appropriate for process control. For example, near infrared spectroscopy (NIRS) has been widely used in the food field for the determination of physico-chemical parameters of Greak Feta cheeses (Adamopoulos1 et al, 2001) and for authentication of foods, e.g., identification of different varieties of wheat (Miralbés, 2008); differentiation of frozen and unfrozen beef (Downey and Beauchêne, 1997); discrimination of different edible oils (Armenta et al, 2007); and discrimination between different brands of French Emmental cheeses (Karoui et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

Yin

Ding

et al. 2009

FSTR

View full text Add to dashboard Cite

In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic origin of Changli county were analyzed. The results showed that the three-dimensional fluorescence spectra of wine samples with different variety, brewery and vintage had different fluorescence peaks. The fluorescence peaks were found in excitation wavelengths 260 , 290 and 329 nm. However, the number, location and fluorescenece intensity varied with the types of wines. The fluorescence spectra of the wine samples were evaluated using principal component analysis (PCA). PCA performed on the whole collection of three-dimensional fluorescence spectra allowed for a wide range of wine samples. These results showed that threedimensional fluorescence spectroscopy may provide useful fingerprints that can determine the identity of wines from the Changli region.

show abstract

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Cited by 102 publications

References 22 publications

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Fluorescence spectroscopy and chemometrics in the food classification - a review

Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

Contact Info

Product

Resources

About