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!
|
| container_end_page | 512 |
|---|---|
| container_issue | 3 |
| container_start_page | 490 |
| container_title | International journal of dairy technology |
| container_volume | 75 |
| creator | Silva, Larissa K R Santos, Leandro S Ferrão, Sibelli P B |
| description | 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. |
| doi_str_mv | 10.1111/1471-0307.12859 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2690860622</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2690860622</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3159-92c7a7717c232cbdcef89f64c2226e189883a31e8be056bec5e102f3693b9c8a3</originalsourceid><addsrcrecordid>eNqFkMtLw0AQxhdRsFbPXhc8p91Hsw9vpb4KBQ9W8LZsphO6pSZxN7X0vzexxatzmWH4fvP4CLnlbMS7GPOJ5hmTTI-4MLk9I4O_znlXSzXJtNAfl-QqpQ1jXEubD8jbtGm2AXwb6orWJQ1VGX3EFU0NQhvrBHUTgLYI6yp87TDRtqawRkxI_a5dY9We6Hs6pRG_A-6vyUXptwlvTnlI3p8el7OXbPH6PJ9NFxlIntvMCtBea65BSAHFCrA0tlQTEEIo5MYaI73kaApkuSoQcuRMlFJZWVgwXg7J3XFuE-v-tNZt6l2supVOKMuMYkqITjU-qqD7JkUsXRPDp48Hx5nrnXO9T673yf061xH5kdiHLR7-k7v5w_LI_QB_UHBV</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2690860622</pqid></control><display><type>article</type><title>Application of infrared spectroscopic techniques to cheese authentication: A review</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Silva, Larissa K R ; Santos, Leandro S ; Ferrão, Sibelli P B</creator><creatorcontrib>Silva, Larissa K R ; Santos, Leandro S ; Ferrão, Sibelli P B</creatorcontrib><description>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.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/1471-0307.12859</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Adulterants ; Authentication ; Cheese ; Chemometrics ; Dairy products ; Discriminant analysis ; Geographical origin ; Infrared spectroscopy ; Maturation ; Principal components analysis</subject><ispartof>International journal of dairy technology, 2022-08, Vol.75 (3), p.490-512</ispartof><rights>2022 Society of Dairy Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3159-92c7a7717c232cbdcef89f64c2226e189883a31e8be056bec5e102f3693b9c8a3</citedby><cites>FETCH-LOGICAL-c3159-92c7a7717c232cbdcef89f64c2226e189883a31e8be056bec5e102f3693b9c8a3</cites><orcidid>0000-0002-5700-7882</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1471-0307.12859$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1471-0307.12859$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Silva, Larissa K R</creatorcontrib><creatorcontrib>Santos, Leandro S</creatorcontrib><creatorcontrib>Ferrão, Sibelli P B</creatorcontrib><title>Application of infrared spectroscopic techniques to cheese authentication: A review</title><title>International journal of dairy technology</title><description>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.</description><subject>Adulterants</subject><subject>Authentication</subject><subject>Cheese</subject><subject>Chemometrics</subject><subject>Dairy products</subject><subject>Discriminant analysis</subject><subject>Geographical origin</subject><subject>Infrared spectroscopy</subject><subject>Maturation</subject><subject>Principal components analysis</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkMtLw0AQxhdRsFbPXhc8p91Hsw9vpb4KBQ9W8LZsphO6pSZxN7X0vzexxatzmWH4fvP4CLnlbMS7GPOJ5hmTTI-4MLk9I4O_znlXSzXJtNAfl-QqpQ1jXEubD8jbtGm2AXwb6orWJQ1VGX3EFU0NQhvrBHUTgLYI6yp87TDRtqawRkxI_a5dY9We6Hs6pRG_A-6vyUXptwlvTnlI3p8el7OXbPH6PJ9NFxlIntvMCtBea65BSAHFCrA0tlQTEEIo5MYaI73kaApkuSoQcuRMlFJZWVgwXg7J3XFuE-v-tNZt6l2supVOKMuMYkqITjU-qqD7JkUsXRPDp48Hx5nrnXO9T673yf061xH5kdiHLR7-k7v5w_LI_QB_UHBV</recordid><startdate>202208</startdate><enddate>202208</enddate><creator>Silva, Larissa K R</creator><creator>Santos, Leandro S</creator><creator>Ferrão, Sibelli P B</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-5700-7882</orcidid></search><sort><creationdate>202208</creationdate><title>Application of infrared spectroscopic techniques to cheese authentication: A review</title><author>Silva, Larissa K R ; Santos, Leandro S ; Ferrão, Sibelli P B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3159-92c7a7717c232cbdcef89f64c2226e189883a31e8be056bec5e102f3693b9c8a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Adulterants</topic><topic>Authentication</topic><topic>Cheese</topic><topic>Chemometrics</topic><topic>Dairy products</topic><topic>Discriminant analysis</topic><topic>Geographical origin</topic><topic>Infrared spectroscopy</topic><topic>Maturation</topic><topic>Principal components analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, Larissa K R</creatorcontrib><creatorcontrib>Santos, Leandro S</creatorcontrib><creatorcontrib>Ferrão, Sibelli P B</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, Larissa K R</au><au>Santos, Leandro S</au><au>Ferrão, Sibelli P B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of infrared spectroscopic techniques to cheese authentication: A review</atitle><jtitle>International journal of dairy technology</jtitle><date>2022-08</date><risdate>2022</risdate><volume>75</volume><issue>3</issue><spage>490</spage><epage>512</epage><pages>490-512</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/1471-0307.12859</doi><tpages>513</tpages><orcidid>https://orcid.org/0000-0002-5700-7882</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2022-08, Vol.75 (3), p.490-512 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_journals_2690860622 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Adulterants Authentication Cheese Chemometrics Dairy products Discriminant analysis Geographical origin Infrared spectroscopy Maturation Principal components analysis |
| title | Application of infrared spectroscopic techniques to cheese authentication: A review |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T02%3A51%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Application%20of%20infrared%20spectroscopic%20techniques%20to%20cheese%20authentication:%20A%20review&rft.jtitle=International%20journal%20of%20dairy%20technology&rft.au=Silva,%20Larissa%20K%20R&rft.date=2022-08&rft.volume=75&rft.issue=3&rft.spage=490&rft.epage=512&rft.pages=490-512&rft.issn=1364-727X&rft.eissn=1471-0307&rft_id=info:doi/10.1111/1471-0307.12859&rft_dat=%3Cproquest_cross%3E2690860622%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2690860622&rft_id=info:pmid/&rfr_iscdi=true |