Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA
•The fatty acid profiles and phytosterol contents of commercial cheeses were analysed.•The results were compared by principal component analysis (PCA), respectively.•Natural mozzarella cheese class was distinct to imitated mozzarella cheese class.•The PC and MC classes were not completely separated...
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| Veröffentlicht in: | Food chemistry 2014-01, Vol.143, p.40-47 |
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| creator | Kim, Nam Sook Lee, Ji Hyun Han, Kyoung Moon Kim, Ji Won Cho, Sooyeul Kim, Jinho |
| description | •The fatty acid profiles and phytosterol contents of commercial cheeses were analysed.•The results were compared by principal component analysis (PCA), respectively.•Natural mozzarella cheese class was distinct to imitated mozzarella cheese class.•The PC and MC classes were not completely separated from NMC and IMC classes.
In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p |
| doi_str_mv | 10.1016/j.foodchem.2013.07.083 |
| format | Article |
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In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p<0.05) to that of the PC class. The phytosterol content of the NMC class, determined via gas chromatography–mass spectrometry, was distinct from the IMCs, but similar (p<0.05) to a portion of the PCs. Principal component analysis (eigenvalue⩾1) indicated that the NMCs can be differentiated from the IMCs, but discrimination between the NMCs and the PCs could not be achieved.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2013.07.083</identifier><identifier>PMID: 24054210</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Biological and medical sciences ; Cheese - analysis ; Cheese - classification ; Cheeses ; Derivatization ; Fatty acid composition ; Fatty Acids - chemistry ; Food toxicology ; Gas Chromatography-Mass Spectrometry - methods ; GC–MS ; Medical sciences ; PCA ; Phytosterols ; Phytosterols - chemistry ; Principal Component Analysis - methods ; Quality Control ; Toxicology</subject><ispartof>Food chemistry, 2014-01, Vol.143, p.40-47</ispartof><rights>2013 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-4de79c71474724c347f8ac9168addafe376129d7133794104fcdcd83a880551b3</citedby><cites>FETCH-LOGICAL-c398t-4de79c71474724c347f8ac9168addafe376129d7133794104fcdcd83a880551b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814613010121$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27792770$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24054210$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, Nam Sook</creatorcontrib><creatorcontrib>Lee, Ji Hyun</creatorcontrib><creatorcontrib>Han, Kyoung Moon</creatorcontrib><creatorcontrib>Kim, Ji Won</creatorcontrib><creatorcontrib>Cho, Sooyeul</creatorcontrib><creatorcontrib>Kim, Jinho</creatorcontrib><title>Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The fatty acid profiles and phytosterol contents of commercial cheeses were analysed.•The results were compared by principal component analysis (PCA), respectively.•Natural mozzarella cheese class was distinct to imitated mozzarella cheese class.•The PC and MC classes were not completely separated from NMC and IMC classes.
In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p<0.05) to that of the PC class. The phytosterol content of the NMC class, determined via gas chromatography–mass spectrometry, was distinct from the IMCs, but similar (p<0.05) to a portion of the PCs. Principal component analysis (eigenvalue⩾1) indicated that the NMCs can be differentiated from the IMCs, but discrimination between the NMCs and the PCs could not be achieved.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cheese - analysis</subject><subject>Cheese - classification</subject><subject>Cheeses</subject><subject>Derivatization</subject><subject>Fatty acid composition</subject><subject>Fatty Acids - chemistry</subject><subject>Food toxicology</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>GC–MS</subject><subject>Medical sciences</subject><subject>PCA</subject><subject>Phytosterols</subject><subject>Phytosterols - chemistry</subject><subject>Principal Component Analysis - methods</subject><subject>Quality Control</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMFuGyEQhlHVqHHdvkLEJVIuu4WFXdhbIqdNIkVKDukZYRhkrF1IAVfy2xfXTnPsAY0Q3z_MfAhdUNJSQodv29bFaM0G5rYjlLVEtESyD2hBpWCNIKL7iBaEEdlIyodz9DnnLSGksvITOu846XlHyQLNtz6b5GcfdPEx4OiwifMMyXg94dofMmTsUpyx06XssTbe4tcUnZ_qgw71stmXmAukWAMxFAgl47gu2geweL3Hd6u_3PPq5gs6c3rK8PVUl-jnj-8vq_vm8enuYXXz2Bg2ytJwC2I0gnLBRccN48JJbUY6SG2tdsDEQLvRCsqYGDkl3BlrrGRaStL3dM2W6OrYtw76awe5qLmuCdOkA8RdVpSzXvKeir6iwxE1KeacwKnXqkOnvaJEHVSrrXpTrQ6qFRGqqq7Bi9Mfu_UM9l_szW0FLk-AzkZPLulgfH7nhBjrOXDXRw6qkd8eksrGQzBgfQJTlI3-f7P8AdRRoD8</recordid><startdate>20140115</startdate><enddate>20140115</enddate><creator>Kim, Nam Sook</creator><creator>Lee, Ji Hyun</creator><creator>Han, Kyoung Moon</creator><creator>Kim, Ji Won</creator><creator>Cho, Sooyeul</creator><creator>Kim, Jinho</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20140115</creationdate><title>Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA</title><author>Kim, Nam Sook ; Lee, Ji Hyun ; Han, Kyoung Moon ; Kim, Ji Won ; Cho, Sooyeul ; Kim, Jinho</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-4de79c71474724c347f8ac9168addafe376129d7133794104fcdcd83a880551b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cheese - analysis</topic><topic>Cheese - classification</topic><topic>Cheeses</topic><topic>Derivatization</topic><topic>Fatty acid composition</topic><topic>Fatty Acids - chemistry</topic><topic>Food toxicology</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>GC–MS</topic><topic>Medical sciences</topic><topic>PCA</topic><topic>Phytosterols</topic><topic>Phytosterols - chemistry</topic><topic>Principal Component Analysis - methods</topic><topic>Quality Control</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Nam Sook</creatorcontrib><creatorcontrib>Lee, Ji Hyun</creatorcontrib><creatorcontrib>Han, Kyoung Moon</creatorcontrib><creatorcontrib>Kim, Ji Won</creatorcontrib><creatorcontrib>Cho, Sooyeul</creatorcontrib><creatorcontrib>Kim, Jinho</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Nam Sook</au><au>Lee, Ji Hyun</au><au>Han, Kyoung Moon</au><au>Kim, Ji Won</au><au>Cho, Sooyeul</au><au>Kim, Jinho</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-01-15</date><risdate>2014</risdate><volume>143</volume><spage>40</spage><epage>47</epage><pages>40-47</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•The fatty acid profiles and phytosterol contents of commercial cheeses were analysed.•The results were compared by principal component analysis (PCA), respectively.•Natural mozzarella cheese class was distinct to imitated mozzarella cheese class.•The PC and MC classes were not completely separated from NMC and IMC classes.
In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p<0.05) to that of the PC class. The phytosterol content of the NMC class, determined via gas chromatography–mass spectrometry, was distinct from the IMCs, but similar (p<0.05) to a portion of the PCs. Principal component analysis (eigenvalue⩾1) indicated that the NMCs can be differentiated from the IMCs, but discrimination between the NMCs and the PCs could not be achieved.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24054210</pmid><doi>10.1016/j.foodchem.2013.07.083</doi><tpages>8</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Biological and medical sciences Cheese - analysis Cheese - classification Cheeses Derivatization Fatty acid composition Fatty Acids - chemistry Food toxicology Gas Chromatography-Mass Spectrometry - methods GC–MS Medical sciences PCA Phytosterols Phytosterols - chemistry Principal Component Analysis - methods Quality Control Toxicology |
| title | Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA |
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