Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

This study examines the feasibility of using the mid infrared (MIR) spectroscopy for the determination of some parameters in European Emmental cheeses produced in summer from different geographic origins. A total of 72 Emmental cheeses (4 samples from Finland, 6 samples from Germany, 8 samples from...

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Bibliographic Details
Published in:European food research & technology 2006, Vol.222 (1-2), p.165-170
Main Authors: Karoui, R, Mouazen, A.M, Dufour, E, Pillonel, L, Picque, D, Baerdemaeker, J. de, Bosset, J.O
Format: Article
Language:English
Subjects:
Biological and medical sciences
Dairy products
Emmental cheese
food composition
Food industries
Fundamental and applied biological sciences. Psychology
geographical variation
infrared spectroscopy
Mean square errors
Milk and cheese industries. Ice creams
Nitrogen
nitrogen content
product authenticity
seasonal variation
Sodium chloride
Spectroscopy
Spectrum analysis
Standard deviation
summer
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Summary:This study examines the feasibility of using the mid infrared (MIR) spectroscopy for the determination of some parameters in European Emmental cheeses produced in summer from different geographic origins. A total of 72 Emmental cheeses (4 samples from Finland, 6 samples from Germany, 8 samples from Austria, 27 samples from France and 27 samples from Switzerland) were investigated. Total nitrogen (TN), water soluble nitrogen (WSN), non protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods. The MIR-transmission of the investigated cheeses was measured by a Nicolet Magna 750 IR spectrophotometer in a measurement range between 4000 and 400 cm-¹. The best results for WSN (R ²=0.80; ratio of standard deviation to root mean square error of prediction (RPD) =2.22), NPN (R ²=0.71, RPD=1.85), pH (R ²=0.56, RPD=1.50), NaCl (R ²=0.47; RPD=1.37) and TN (R ²=0.33; RPD=1.11) were obtained when the spectra were subjected to the first derivation and smoothing after being subjected to maximum normalisation. It can be concluded that the MIR-transmission spectroscopy could be considered as an alternative technique for the determination of NPN and WSN of Emmental cheeses originating from different European countries. The NaCl, pH and TN can also be estimated, but with much lower precision.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-005-0134-7