Application of near-infrared spectroscopy as an alternative to chemical and color analysis to discriminate the production chains of Asiago d'Allevo cheese

Journal of Agricultural and Food Chemistry
Giulio CozziFlaviana Gottardo

Abstract

A near-infrared spectroscopy (NIRS) application was developed to discriminate Asiago d'Allevo cheese coming from different production chains (alpine farms, mountain and lowland factories). One hundred wheels were collected in different seasons from all productive sites of Asiago d'Allevo: 14 alpine farms and 8 mountain and 13 lowland factories. Samples were analyzed for chemical composition and color and scanned by NIRS (1100-2500 nm). A factorial discriminant analysis based on chemical and color data showed a clear separation between alpine and factory products due to their different fatty acids profile and color. However, cheeses from lowland and mountain factories were undistinguishable. A discriminant analysis using NIRS spectra alone or combined with chemical and color data showed similar results. A final calibration based on NIRS spectra was developed and validated by a set of 7 external samples to discriminate alpine from factory products. This real-time analysis is a reliable alternative to expensive and time-consuming lab determinations.

Citations

Apr 20, 2011·Analytical Chemistry·Jerome WorkmanMel Koch
Feb 19, 2014·Journal of Dairy Science·G EspositoA Di Francia
Jan 1, 2013·International Journal of Food Science·Yulia B MonakhovaDirk W Lachenmeier
Jan 28, 2015·Food Chemistry·Gülay Özkan, Seda Ersus Bilek
Oct 25, 2017·Journal of Agricultural and Food Chemistry·Severino SegatoGiulio Cozzi

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