Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese |
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Authors: | Matteo Ottavian Pierantonio Facco Massimiliano Barolo Paolo Berzaghi Severino Segato Enrico Novelli Stefania Balzan |
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Affiliation: | 1. CAPE-Lab – Computer-Aided Process Engineering Laboratory, Dipartimento di Ingegneria Industriale, Università di Padova, via Marzolo 9, 35131 Padova PD, Italy;2. Dipartimento di Medicina Animale, Produzioni e Salute, Università di Padova, viale dell’Università 16, 35020 Legnaro PD, Italy;3. Dipartimento di Biomedicina Comparata e Alimentazione, Università di Padova, viale dell’Università 16, 35020 Legnaro PD, Italy |
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Abstract: | This study investigated the possibility of using near-infrared spectroscopy (NIRS) for the authentication of Asiago d’allevo, a protected designation of origin cheese from northern Italy. Latent variable models applied on spectral data were developed and used to estimate several chemical properties and to classify the available dataset according to the location and management of the cheesemaking factory (lowland and alpine), the ripening age (6, 12, 18 and 36 months), the altitude of milk production (low, medium, medium–high and high), and the period of the year of the cheese production (May, July and September). The variable importance in projection index was used to identify the most informative spectral regions for discrimination. Results showed that NIR spectra can be used both to accurately estimate several chemical properties and to classify the samples according to the different experimental conditions under investigation with the same discrimination capacity provided by traditional chemical analysis. |
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Keywords: | Authentication Near-infrared spectroscopy Asiago d&rsquo allevo cheese PLS-DA PLS VIP index |
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