Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d'Allevo Cheese

被引：32

作者：

Cozzi, Giulio ^{[1
]}

Ferlito, JAcopo ^{[1
]}

Pasini, Gabriella ^{[2
]}

Contiero, Barbara ^{[1
]}

Gottardo, Flaviana ^{[1
]}

机构：

[1] Univ Padua, Dipartimento Sci Anim, I-35020 Legnaro, Italy

[2] Univ Padua, Dipartimento Biotecnol Agr, I-35020 Legnaro, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 24期

关键词：

Near-infrared spectroscopy; Asiago d'Allevo cheese; production chain; discriminant analysis; CONJUGATED LINOLEIC-ACID; FREEZE-DRIED CHEESES; DAIRY-PRODUCTS; FATTY-ACID; REFLECTANCE SPECTROSCOPY; SEASONAL-VARIATION; MILK; COWS; FORAGES; IDENTIFICATION;

D O I：

10.1021/jf9018905

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：11449 / 11454

页数：6

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