Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone
复制标题
通过正面荧光光谱结合化学计量工具表征软奶酪：制造工艺和采样区的影响
DOI：
10.1016/j.foodchem.2005.09.082
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发表时间：
2007
期刊：
影响因子：
8.8
通讯作者：
J. Baerdemaeker
中科院分区：
文献类型：
--
作者：
R. Karoui;E. Dufour;R. Schoonheydt;J. Baerdemaeker
使用正面荧光光谱法对制造工艺不同的 15 种传统且稳定的零售软奶酪（M1、M2 和 M3）进行了研究。在室温下，在所研究的奶酪的两个采样区（外部（E）和中央（C））记录色氨酸、核黄素和维生素 A 荧光光谱。通过应用主成分分析 (PCA) 以及共同成分和比重分析 (CCSWA)，使用光谱来区分 15 种奶酪。使用 PCA，从维生素 A 荧光光谱中获得了最佳结果。然后将 CCSWA 应用于三个光谱数据集。结果表明，CCSWA 方法允许以非常有效的方式使用三个内在探针给出的所有光谱信息。荧光光谱可以提供有用的指纹，允许根据奶酪的制造过程和采样区域来识别奶酪。光谱模式允许在分子水平上获得有关蛋白质结构、蛋白质-蛋白质和蛋白质-脂肪球相互作用以及核黄素降解程度的信息。
Fifteen traditional and stabilised retail soft cheeses (M1, M2 and M3), for which the manufacturing processes were different, were studied using front face fluorescence spectroscopy. Tryptophan, riboflavin and vitamin A fluorescence spectra were recorded at room temperature in two sampling zones (external (E) and central (C)) of the investigated cheeses. The 15 cheeses were discriminated using their spectra by applying principal component analysis (PCA) and common components and specific weights analysis (CCSWA). Using the PCA, the best result was obtained from the vitamin A fluorescence spectra. CCSWA was then applied to the three spectral data sets. Results showed that the CCSWA methodology allowed use of all the spectroscopic information given by the three intrinsic probes in a very efficient way. Fluorescence spectroscopy could provide useful fingerprints, allowing the identification of cheeses according to their manufacturing processes and sampling zones. The spectral patterns allowed information on the protein structure, protein–protein and protein–fat globule interactions and the degree of degradation of riboflavin to be derived at the molecular level.