ANOVA-Simultaneous Component analysis modelling of low-level-fused spectroscopic data: A food chemistry case-study
ANOVA-Simultaneous Component analysis modelling of low-level-fused spectroscopic data: A food chemistry case-study
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DOI：
10.1016/j.aca.2020.05.059
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发表时间：
2020-08-15
影响因子：
6.2
通讯作者：
Marini, F.
中科院分区：
文献类型：
--
作者：
Firmani, P.;Vitale, R.;Marini, F.
成熟是保证切达奶酪高商业价值的关键步骤，切达奶酪是欧盟出口最多的乳制品之一。虽然最近提出了几种从化学角度评估其老化过程的方法，但大多数方法都不是特别省时，而且需要破坏性的分析试验，因此在工业应用等方面存在局限性。本文提出了一种在低层次数据融合框架下，将拉曼光谱和中红外光谱（MIR）与ANOVA-Simultaneous Component Analysis （ASCA）相结合的快速方法。这种方法可以评估储存温度和时间（以及它们的相互作用）如何以相对便宜、快速和绿色的方式影响切达的成熟。(C) 2020 Elsevier B.V.版权所有
Ripening is a crucial step to guarantee the high commercial value of cheddar cheese, one of the dairy products the European Union exports the most. Although several methods have lately been proposed to assess its ageing process from a chemical point of view, the majority of them is not particularly time-efficient and implies destructive analytical tests, thus, exhibiting limitations for, e.g., industrial applications. Here, a fast approach based on combining Raman and Mid-InfraRed (MIR) spectroscopy with ANOVA-Simultaneous Component Analysis (ASCA) is proposed in a low-level data fusion framework. This approach allowed to evaluate how storage temperature and time (as well as their interaction) influence cheddar ripening in a relatively cheap, rapid and green fashion. (C) 2020 Elsevier B.V. All rights reserved.