High-resolution MAS NMR and chemometrics: characterization of the ripening of Parmigiano Reggiano cheese.
We performed a preliminary NMR investigation on grated Parmigiano Reggiano cheese of different ripening ages. Principal component analysis (PCA) and discriminant analysis (DA) were able to successfully group the analyzed samples according to their respective ages.
Shintu
Laetitia
L
JE 2421 TRACES Université Aix Marseille I and III, Site de Saint Jérôme, Service 511, 13013 Marseille, France. l.shintu@univ.u-3mrs.fr
Caldarelli
Stefano
S
D002611:Cheese / Q000032:analysis* / Q000145:classification; D016002:Discriminant Analysis; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D025341:Principal Component Analysis; D013997:Time Factors