Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy
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Towards on-line cheese monitoring : Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy. / Patel, Harshkumar; Aru, Violetta; Sørensen, Klavs Martin; Engelsen, Søren Balling.
I: Food Chemistry, Bind 454, 139786, 2024.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Towards on-line cheese monitoring
T2 - Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy
AU - Patel, Harshkumar
AU - Aru, Violetta
AU - Sørensen, Klavs Martin
AU - Engelsen, Søren Balling
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - This study aims to investigate the potential of using advanced spectroscopies for cheese quality monitoring. For this purpose, six semi-hard cheeses manufactured using lactic acid bacteria (LAB) and/or propionic acid bacteria (PAB) were explored using near-infrared spectroscopy (NIRS) and Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy. The spectral data were analyzed using principal component analysis for extraction of possible discriminative patterns in quality parameters. The results show that the green analytical, but primarily bulk-sensitive, NIRS method was able to discriminate the cheese varieties primarily due to differences in the first overtone C–H stretching region between 1650 and 1720 nm, in particular by the lactate methylene absorption at 1674 nm. A total of 25 metabolites were identified in the 1H NMR spectra of the cheese extracts, several of which were associated with the LAB and PAB metabolic pathways. PAB-associated metabolites include propionate, acetate, and glutamate, while LAB-associated metabolites include lactate and acetoin among others.
AB - This study aims to investigate the potential of using advanced spectroscopies for cheese quality monitoring. For this purpose, six semi-hard cheeses manufactured using lactic acid bacteria (LAB) and/or propionic acid bacteria (PAB) were explored using near-infrared spectroscopy (NIRS) and Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy. The spectral data were analyzed using principal component analysis for extraction of possible discriminative patterns in quality parameters. The results show that the green analytical, but primarily bulk-sensitive, NIRS method was able to discriminate the cheese varieties primarily due to differences in the first overtone C–H stretching region between 1650 and 1720 nm, in particular by the lactate methylene absorption at 1674 nm. A total of 25 metabolites were identified in the 1H NMR spectra of the cheese extracts, several of which were associated with the LAB and PAB metabolic pathways. PAB-associated metabolites include propionate, acetate, and glutamate, while LAB-associated metabolites include lactate and acetoin among others.
KW - Lactic acid bacteria (LAB)
KW - Metabolomics
KW - Near-infrared spectroscopy (NIRS)
KW - Propionic acid bacteria (PAB)
KW - Proton nuclear magnetic resonance (H NMR)
KW - Semi-hard cheeses
U2 - 10.1016/j.foodchem.2024.139786
DO - 10.1016/j.foodchem.2024.139786
M3 - Journal article
C2 - 38820640
AN - SCOPUS:85194353971
VL - 454
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 139786
ER -
ID: 394440988