Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy

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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.

OriginalsprogEngelsk
Artikelnummer139786
TidsskriftFood Chemistry
Vol/bind454
Antal sider10
ISSN0308-8146
DOI
StatusUdgivet - 2024

Bibliografisk note

Funding Information:
This work was supported by the Green Development and Demonstration Program (GUPD), Denmark of the Danish Agricultural Agency, Ministry of Environment and Food of Denmark [Grant no. 34009\u201317-1239, \u201CQC-CREW: Quality Control of Cheese production with RE-used process Water\u201D project], and by the Dairy Levy Foundation through the project named \u201CBig Cheese Data: Fully automated on-line 3D NIRS measurements, modeling, and control of cheese production quality\u201D. This work was further supported by a grant from Innovation Fund Denmark to the project called \u201CEXCHEQUER: EXamining CHEese QUality Elements and Reactions\u201D [Grant no. 0223-00041A].

Funding Information:
This work was supported by the GUDP program of the Danish Agricultural Agency , Ministry of Environment and Food of Denmark [Grant no . 34009\u201317-1239 ], and by the Danish Dairy Research Foundation (DDRF) to the project named \u201CSayCheese\u201D. This work was further supported by a grant from Innovation Fund Denmark to the project called \u201CEXCHEQUER: EXamining CHEese QUality Elements and Reactions\u201D.

Publisher Copyright:
© 2024 The Authors

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