Application of infrared spectroscopic techniques to cheese authentication: A review
Infrared spectroscopy has been shown to be efficient in cheese authentication due to the advantages of high sensitivity and speed of analysis, especially when associated with chemometrics. This review discusses approaches on the authenticity, the principles of near‐ and middle‐infrared techniques an...
Gespeichert in:
Veröffentlicht in: | International journal of dairy technology 2022-08, Vol.75 (3), p.490-512 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | Infrared spectroscopy has been shown to be efficient in cheese authentication due to the advantages of high sensitivity and speed of analysis, especially when associated with chemometrics. This review discusses approaches on the authenticity, the principles of near‐ and middle‐infrared techniques and the importance of chemometrics for cheese authentication. The spectroscopic techniques proved to be promising for the cheese geographical origin identification, analysis of adulterants and monitoring of maturation stages. The application of principal component analysis, partial least squares and linear discriminant analysis associated with spectroscopy has provided powerful tools for the cheese authentication.
Infrared spectroscopic techniques and chemometry to cheese authentication. |
---|---|
ISSN: | 1364-727X 1471-0307 |
DOI: | 10.1111/1471-0307.12859 |