High-Resolution MAS NMR and Chemometrics: Characterization of the Ripening of Parmigiano Reggiano Cheese

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• 作者：Laetitia Shintu and Stefano Caldarelli
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：May 18, 2005
• 年：2005
• 卷：53
• 期：10
• 页码：4026 - 4031
• 全文大小：120K
• 年卷期：v.53,no.10(May 18, 2005)
• ISSN：1520-5118

文摘

We performed a preliminary NMR investigation on grated Parmigiano Reggiano cheese of differentripening ages. Principal component analysis (PCA) and discriminant analysis (DA) were able tosuccessfully group the analyzed samples according to their respective ages.Keywords: HRMAS NMR; Parmigiano Reggiano cheese; chemometrics; PCA; DA