Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
| Autor: | Gérard Mazerolles, Romdhane Karoui, J. O. Bosset, Asylbek Kulmyrzaev, Eric Dufour |
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| Přispěvatelé: | UR Typicité des Produits Alimentaires, Ecole Nationale d'Ingénieurs des Travaux Agricoles de Clermont-Ferrand (ENITAC), Agroscope, Unité de recherches en Technologie et Analyses Laitières (URTAL), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2005 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Materials science L'ETIVAZ PDO CHEESE Excitation spectra Analytical chemistry Mid infrared Intrinsic fluorescence 01 natural sciences Applied Microbiology and Biotechnology 0404 agricultural biotechnology Emission spectrum 2. Zero hunger GRUYERE PDO CHEESE 010401 analytical chemistry 04 agricultural and veterinary sciences INTRINSIC FLUORESCENCE 040401 food science Fluorescence 0104 chemical sciences GEOGRAPHIC ORIGIN Geographic origin Swiss cheese CHEMOMETRY Factorial discriminant analysis MID-INFRARED FRENCH JURA HARD CHEESE Food Science |
| Zdroj: | International Dairy Journal International Dairy Journal, Elsevier, 2005, 15 (3), pp.275-286. ⟨10.1016/j.dairyj.2004.07.006⟩ |
| ISSN: | 0958-6946 |
| Popis: | Correspondance auteur: Dufour E. E-mail: dufour@enitac.fr; International audience; The potential of mid-infrared and intrinsic fluorescence spectroscopies was investigated for determining the geographic origin of different hard cheeses. Mid-infrared (1700-1500 cm(-1) region), fluorescence emission spectra, following excitation at 250 and 290 nm, and fluorescence excitation spectra following emission at 410 nm were recorded directly on cheese samples. Twelve experimental hard cheeses were made using identical and controlled cheese-making conditions with milks originating from three different regions in Jura (France). The results of factorial discriminant analysis (FDA) performed on the fluorescence and mid-infrared spectra of the experimental cheeses showed a good discrimination of the cheeses. In a second step, 25 Gruyere Protected Denomination of Origin (PDO) cheeses manufactured at different altitudes in Switzerland, i.e., 11 Gruyere PDO cheeses from the lowlands (< 800 m), eight Gruyere PDO cheeses from the highlands (1100-1500 m) and six L'Etivaz PDO cheeses (1500-1850 m) were analysed. Only 80% of correct classification was obtained by applying FDA to the mid-infrared spectra of the investigated cheeses. A better classification (100%) was achieved based on the fluorescence spectra. Front-face fluorescence spectroscopy appeared to be rapid, low cost and efficient for the geographic determination of Gruyere cheeses |
| Databáze: | OpenAIRE |
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