Utilisation of attenuated total reflectance MIR and front-face fluorescence spectroscopies for the identification of Saint-Nectaire cheeses varying by manufacturing conditions |
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Authors: | Tahar Boubellouta Romdhane Karoui Annick Lebecque Éric Dufour |
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Affiliation: | 1. U.R. “Typicité des Produits Alimentaires”, VetAgro Sup, Campus Agronomique de Clermont, Clermont Université, BP 35, 63370, Lempdes, France 2. Ministère de l’alimentation, de l’agriculture et de la pêche, DG Enseignement et Recherche, 1ter avenue de Lowendal, 75700, Paris 07 SP, France
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Abstract: | Twelve samples of cheeses (three types of Saint-Nectaire PDO cheeses and Savaron cheeses) differing by manufacturing and ripening
conditions, from 12 different producers, were characterised by attenuated total reflectance mid-infrared (MIR) and front-face
fluorescence spectroscopies, dynamic testing rheology and physico-chemical analysis. Fluorescence spectra (tryptophan residues,
vitamin A and riboflavin) and MIR (3,000–2,800 (fat region), 1,700–1,500 (protein region) and 1,500–900 cm−1 (fingerprint region)) spectra were recorded on cheese samples. The potential of the data tables was investigated for discriminating
the four different groups of cheeses. The results of factorial discriminant analysis (FDA) performed on the fluorescence and
mid-infrared spectra showed a good discrimination of the four cheese groups. Considering cross-validation results, the best
classifications (100%) were achieved from mid-infrared and fluorescence spectra, while only 91.7 and 72.2% of correct classification
were obtained by applying FDA to rheology and physico-chemical data, respectively. Spectroscopic techniques could provide
useful fingerprints and allow the identification of investigated cheeses according to manufacturing conditions. Simple and
rapid spectroscopic methods offer a promising approach to the authentication of cheeses. |
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