Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy.
Fourier-transform infrared spectroscopy, followed by linear discriminant analysis of the spectral data, was used to classify Italian Pecorino cheeses according to their ripening time and manufacturing technique. The Fourier transform infrared spectra of the cheeses were divided into 18 regions and the normalized absorbance peak areas within these regions were used as predictors. Linear discriminant analysis models were constructed to classify Pecorino cheeses according to different ripening stages (hard and semi-hard) or according to their manufacturing technique (fossa and nonfossa cheeses). An excellent resolution was achieved according to both ripening time and manufacturing technique. Also, a final linear discriminant analysis model considering the 3 categories (hard nonfossa, hard fossa, and semi-hard nonfossa) was constructed. A good resolution among the 3 categories was obtained.
Lerma-García
M J
MJ
Departamento de Química Analítica, Universidad de Valencia, C. Doctor Moliner 50, E-46100 Burjassot, Valencia, Spain.
Gori
A
A
Cerretani
L
L
Simó-Alfonso
E F
EF
Caboni
M F
MF
D002611:Cheese / Q000032:analysis / Q000145:classification*; D016002:Discriminant Analysis; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D007558:Italy; D017550:Spectroscopy, Fourier Transform Infrared; D013997:Time Factors