Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA.
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.
Advanced Analysis Team, Ministry of Food and Drug Safety, Osong Health Technology Administration Complex, Chungcheongbuk-do 363-700, South Korea.
Nam Sook
NS
Kim
Ji Hyun
JH
Lee
Kyoung Moon
KM
Han
Ji Won
JW
Kim
Sooyeul
S
Cho
Jinho
J
Kim
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000145:classification; D005227:Fatty Acids / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D010840:Phytosterols / Q000737:chemistry*; D025341:Principal Component Analysis / Q000379:methods*; D011786:Quality Control
D005227:Fatty Acids; D010840:Phytosterols
Cheeses; Derivatization; Fatty acid composition; GC; GC–MS; PCA; Phytosterols