Application of fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in swiss cheese
Küçük Resim Yok
Tarih
2007
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Amer Dairy Science Assoc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been reported to be indicators for assessing quality. The objective of this research was to develop a simple and rapid screening tool for monitoring the short-chain FFA contents in Swiss cheese by using Fourier transform infrared spectroscopy (FTIR). Forty-four Swiss cheese samples were evaluated by using a MIRacle three-reflection diamond attenuated total reflectance ( ATR) accessory. Two different sampling techniques were used for FTIR/ATR measurement: direct measurement of Swiss cheese slices (similar to 0.5 g) and measurement of a water-soluble fraction of cheese. The amounts of FFA ( propionic, acetic, and butyric acids) in the water-soluble fraction of samples were analyzed by gas chromatography- flame ionization detection as a reference method. Calibration models for both direct measurement and the water-soluble fraction of cheese were developed based on a cross-validated (leave-one-out approach) partial least squares regression by using the regions of 3,000 to 2,800, 1,775 to 1,680, and 1,500 to 900 cm(-1) for short-chain FFA in cheese. Promising performance statistics were obtained for the calibration models of both direct measurement and the water-soluble fraction, with improved performance statistics obtained from the water-soluble extract, particularly for propionic acid. Partial least squares models generated from FTIR/ATR spectra by direct measurement of cheeses gave standard errors of cross-validation of 9.7 mg/ 100 g of cheese for propionic acid, 9.3 mg/100 g of cheese for acetic acid, and 5.5 mg/ 100 g of cheese for butyric acid, and correlation coefficients >0.9. Standard error of cross-validation values for the water-soluble fraction were 4.4 mg/100 g of cheese for propionic acid, 9.2 mg/ 100 g of cheese for acetic acid, and 5.2 mg/ 100 g of cheese for butyric acid with correlation coefficients of 0.98, 0.95, and 0.92, respectively. Infrared spectroscopy and chemometrics accurately and precisely predicted the short-chain FFA content in Swiss cheeses and in the water-soluble fraction of the cheese.
Açıklama
Anahtar Kelimeler
swiss cheese, free fatty acid, infrared spectroscopy, multivariate analysis
Kaynak
Journal of Dairy Science
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
90
Sayı
8
