Application of near-infrared spectroscopy as an alternative to chemical and color analysis to discriminate the production chains of Asiago d'Allevo cheese.
A near-infrared spectroscopy (NIRS) application was developed to discriminate Asiago d'Allevo cheese coming from different production chains (alpine farms, mountain and lowland factories). One hundred wheels were collected in different seasons from all productive sites of Asiago d'Allevo: 14 alpine farms and 8 mountain and 13 lowland factories. Samples were analyzed for chemical composition and color and scanned by NIRS (1100-2500 nm). A factorial discriminant analysis based on chemical and color data showed a clear separation between alpine and factory products due to their different fatty acids profile and color. However, cheeses from lowland and mountain factories were undistinguishable. A discriminant analysis using NIRS spectra alone or combined with chemical and color data showed similar results. A final calibration based on NIRS spectra was developed and validated by a set of 7 external samples to discriminate alpine from factory products. This real-time analysis is a reliable alternative to expensive and time-consuming lab determinations.
Cozzi
Giulio
G
Dipartimento di Scienze Animali, Università di Padova, Legnaro, Italy. giulio.cozzi@unipd.it
Ferlito
Jacopo
J
Pasini
Gabriella
G
Contiero
Barbara
B
Gottardo
Flaviana
F
D000818:Animals; D002611:Cheese / Q000032:analysis / Q000145:classification*; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000191:economics / Q000379:methods*; D010858:Pigmentation; D011786:Quality Control; D012621:Seasons; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
D005227:Fatty Acids