Application of principal component analysis to chemical characteristics of Mahon cheese |
| |
Authors: | Miguel Frau Susana Simal Antoni Femenia C Rosselló |
| |
Affiliation: | (1) Department of Chemistry, University of Illes Balears, Ctra, Valldemossa km. 7.5, E-07071 Palma de Mallorca, Spain, ES |
| |
Abstract: | The chemical composition of the seven existing types of Mahon cheese, manufactured under the “Mahon” cheese Appellation of
Origin, were studied. Of the cheeses, four were industrial (fresh, half-ripened, ripened and old-ripened) and three were traditionally
manufactured (half-ripened, ripened and old-ripened). The chemical parameters were evaluated using ANOVA, Tukey’s multiple
range test and principal component (PCA) analyses. Significant differences were found between Mahon cheeses ripened for different
times in terms of moisture and non-protein nitrogen (NPN) contents (p <0.001); these differences were found to be independent of the manufacturing methodology, i.e. industrial or traditional.
The ash and fat contents of industrially manufactured cheeses were significantly different from those in traditionally manufactured
cheeses (p <0.001). PCA reduced chemical variables to two independent components: the first principal component was high in moisture,
NPN content and water activity; the second, in NaCl, ash and fat contents. These results indicate that the seven types of
Mahon cheese described by the “Mahon” cheese Appellation of Origin can be differentiated by their chemical characteristics.
Received: 4 April 1997 / Revised version: 4 July 1997 |
| |
Keywords: | Mahon cheese Chemical composition Principal component analysis |
本文献已被 SpringerLink 等数据库收录! |
|