Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

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• 作者：Romdhane Karoui ; G&#xe9 ; rard Mazerolles ; Jacques-Olivier Bosset ; Josse de Baerdemaeker ; Eric Dufour
• 关键词：Gruy&#xe8 ; re PDO cheese ; L’ ; Etivaz PDO cheese ; Mid-infrared ; Chemometric ; Geographic origin
• 刊名：Food Chemistry
• 出版年：2007
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：2007
• 卷：105
• 期：2
• 页码：847-854
• 文件大小：315 K

摘要

The potential of mid-infrared spectroscopy (MIR), using an attenuated total reflectance (ATR) cell, was evaluated for the authentication of 25 Gruyère PDO and L’Etivaz PDO cheeses produced at different altitudes in Switzerland. In order to test the ability of MIR to authenticate the investigated cheeses, chemometric tools, such as principal component analysis (PCA) and factorial discriminant analysis (FDA), were applied to the three spectral regions of the MIR (e.g. 3000–2800 cm⁻¹, 1700–1500 cm⁻¹, and 1500–900 cm⁻¹). By applying the FDA to the first 10 principal components (PCs) of the PCA applied to each spectral regions, the best rate of correct classification was obtained in the 3000–2800 cm⁻¹ and 1500–900 cm⁻¹ spectral regions, since 90.5%and 90.9%were achieved, respectively. It can be concluded that these two spectral regions could be considered as valuable tools for the determination of the geographical origin of the investigated cheeses.