Phase transition of triglycerides during semi-hard cheese ripening

Dufour, Éric; Mazerolles, Gérard; Devaux, Marie Françoise; Duboz, Gabriel; Duployer, Marie-Hélène; Riou, Nadine Mouhous

doi:10.1016/s0958-6946(00)00025-x

Cited by 115 publications

(91 citation statements)

References 14 publications

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“…Contribution to the lipids can be observed in the 3000-2800 cm -1 spectral region, which is dominated by two strong bands at 2915 and 2846 cm -1 associated with methylene anti-symmetric and symmetric stretching [9], respectively. Two other bands resulting from the asymmetric and symmetric stretching modes of the terminal methyl groups were also present at 2954 and 2860 cm -1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, it has been reported that the MIR spectrum recorded on a cheese is a fingerprint of the sample that contains information about its physico-chemical characteristics [13,14,24]. Recently, both MIR and front-face fluorescence spectroscopies have been used for the characterisation of cheese structure [9,26,27] and for the determination of the geographic origin of PDO Gruyère and L'Etivaz PDO cheeses [10,21] and of Emmental cheeses from different European geographic origins [18-20, 22, 33].…”

Section: Introductionmentioning

confidence: 99%

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Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

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-The study investigates the potential use of the mid-infrared (MIR) spectroscopy in transmission mode for determining some chemical parameters of European Emmental cheeses. A total of 91 Emmental cheeses produced during the winter in Austria (n = 4), Finland (n = 6), Germany (n = 13), France (n = 30) and Switzerland (n = 38) were investigated. Fat, total nitrogen (TN), watersoluble nitrogen (WSN), non-protein nitrogen (NPN), sodium chloride (NaCl) and pH were analysed by the reference methods. The MIR transmission of different cheeses was also measured by a Nicolet Magna 750 IR spectrometer in a measurement range of 4000-600 cm -1 . Partial least square analysis together with the leave-one-out cross-validation technique was used to develop calibration models for different cheese parameters. The best results for NPN (R 2 = 0.85; ratio of standard deviation to root mean square error of prediction (RPD) = 2.58), pH (R 2 = 0.82; RPD = 2.34), WSN (R 2 = 0.80; RPD = 2.26), NaCl (R 2 = 0.70; RPD = 1.91), fat (R 2 = 0.69; RPD = 1.87), TN (R 2 = 0.62; RPD = 1.60), WSN/TN (R 2 = 0.83; RPD = 2.81) and WSN/NPN (R 2 = 0.57; RPD = 1.52) were obtained when the spectra were subjected to the first derivation and smoothing after maximum normalisation. It can be concluded that MIR-transmission spectroscopy can be considered as a suitable technique for the prediction of NPN, pH, WSN and WSN/TN of European Emmental cheeses with different origins. The NaCl, TN, WSN/NPN and fat can also be estimated, but with much lower precision.Emmental cheese / mid-infrared spectroscopy / calibration / partial least square method Résumé -La spectroscopie moyen infrarouge : un outil pour la détermination des paramètres chimiques des fromages Emmental de production hivernale. Cette étude traite du potentiel d'utilisation de la spectroscopie moyen infrarouge en mode transmission pour la détermination de certains paramètres chimiques des fromages Emmental européens. Un total de 91 fromages Emmental de production hivernale, provenant de : Autriche (n = 4), Finlande (n = 6), Allemagne (n = 13), France (n = 30) et Suisse (n = 38) ont été analysés. La matière grasse, l'azote total, l'azote soluble, l'azote non protéique, le chlorure de sodium et le pH ont été déterminés par les méthodes de réfé-rences. La spectroscopie moyen infrarouge en mode transmission a été, également, appliquée aux différents fromages en utilisant un spectromètre (Nicolet Magna 750) et ce, entre 4000-600 cm -1 . La méthode aux moindres carrés partiels avec validation croisée a été utilisée pour développer des modèles de calibration, et ce pour tous les paramètres chimiques. Les meilleurs résultats pour l'azote non protéique (R 2 = 0,85 ; ratio de la déviation moyenne à la racine carré de prédiction (RPD) = 2,58), pH (R 2 = 0,82 ; RPD = 2,34), azote soluble (R 2 = 0,80 ; RPD = 2,26), chlorure de sodium (R 2 = 0,70 ; RPD = 1,91), matière grasse (R 2 = 0,69 ; RPD = 1,87), azote total (R 2 = 0,62 ; RPD = 1,60), rapport azote soluble/azote total (R 2 = 0,83; RPD = 2,81) et du rap...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Karoui

Mouazen

Dufour

et al. 2005

Lait

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“…This method makes it possible to assess new variables, called canonical variates, as linear combinations of the variables of each data set so that these new variables exhibit the highest correlation that can be found between the 2 groups of data. The method has been successfully applied for comparing fluorescence and mid infrared spectra of semi-hard cheeses [5], and confocal microscopy images and sensory data of soft cheeses [4]. In both cases, the authors were able to provide relevant similarity maps of the samples that were not immediately found by principal component analysis.…”

Section: Correlation Between Two Sets Of Datamentioning

confidence: 99%

“…Several studies dealing with the relationships between rheology and sensory properties have been published [13,[22][23][24]. Alternative methods such as fingerprint methods based on spectroscopic measurements have the ability to give specific information about structural properties of the product that could be useful for texture characterisation and quality management [5,14].…”

Section: Introductionmentioning

confidence: 99%

Delineation of the texture of Salers cheese by sensory analysis and physical methods

Lebecque

Laguet

Devaux

et al. 2001

Lait

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-The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological measurements and fluorescence spectroscopy. The 8 sensory attributes generated by the panel included the evaluation of mechanical, geometric and surface properties, and allowed the characterisation of the texture of the investigated cheeses. The stress values at 20% compression ranged between 0.073 and 0.290 kPa. The fluorescence spectra of protein tryptophans and vitamin A were recorded directly on the samples. Principal component analysis and canonical correlation analysis were used to evaluate the data and to investigate the relationships between the different sets of data recorded on the same cheeses. All the methods used to analyse the cheeses allowed discrimination of the samples, i.e. the obtained data constituted fingerprints of the cheeses. Moreover, strong correlations were found between the sensory attribute domain and the instrumental domains. It was also suggested that the phenomena observed at molecular and macroscopic levels were related to the texture of the cheeses.cheese / texture / sensory analysis / rheology / fluorescence Résumé -Étude de la diversité de la texture du fromage de Salers par l'analyse sensorielle et les méthodes instrumentales. Les 25 fromages de Salers étudiés, gradés par le comité professionnel, présentaient une large gamme de texture. Leurs caractéristiques de texture ont été évaluées par analyse sensorielle, mesures rhéologiques et spectroscopie de fluorescence. Les 8 descripteurs sensoriels définis par le panel permettaient l'évaluation des propriétés mécaniques, géométriques et de surface; autorisant la description de la texture des fromages étudiés. Les valeurs de la contrainte à 20 % de compression s'échelonnaient entre 0,073 et 0,290 kPa. Les spectres de fluorescence des tryptophanes des protéines et de la vitamine A ont été enregistrés directement sur les échantillons. L'analyse en

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“…Front-face fluorescence spectroscopy is a powerful technique for dynamic studies of colloidal non-transparent systems such as dairy emulsions [9], acid or rennet gels [9,[14][15][16][17] or even cheeses [11,18]. The fluorescence spectrum of a probe in the food product is related to its environment.…”

Section: Introductionmentioning

confidence: 99%

Article

Laligant

Famelart

Pâquet

et al. 2003

Lait

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-The behaviour of heat-treated skim milk towards acidification by fermentation with lactic bacteria was studied at 30°C and 42°C. Rheological changes using dynamic oscillations and 1 H-NMR relaxation time, T2, were studied with time and pH. Front-face intrinsic fluorescence measurements studied with principal component analysis were performed during fermentation. The gel was formed at 42°C at a shorter time and a higher pH (5.53 ± 0.01) than at 30°C (5.24 ± 0.13). The maximum in tan d was higher at 42°C than at 30°C, but the G' values at pH 4.6 were the same at the two temperatures. The changes in T2 with pH were not greatly different at the two temperatures, but the dT2/dpH curves showed some differences with the temperature. The changes in T2 were due to the changes in the particle structure caused by the fermentation and were correlated with calcium solubilisation. Front-face fluorescence can detect a first shift of the maximal intensity toward lower wavelengths and a second shift toward longer wavelengths. These shifts were separated by the gel point and were due to changes in the environment of tryptophan residues in the protein chains. The discussion of these results and the comparison with GDL-induced gels take into account the limitation of the transfer of the acid and the protons from the aqueous to the colloidal phase and the subsequent heterogeneity of the gel.Milk / yoghurt / pH / 1 H-NMR / rheology / intrinsic fluorescence Résumé -Fermentation de lait reconstitué et chauffé par des bactéries lactiques à deux températures. II. Approche dynamique de la construction du gel. Le comportement du lait écrémé traité thermiquement au cours de l'acidification par des bactéries lactiques est étudié à 30 et 42°C. Les modifications rhéologiques par oscillations dynamiques et le temps de relaxation T2 en RMN du proton sont étudiés en fonction du temps et du pH. La fluorescence frontale intrinsèque étudiée conjointement avec l'analyse en composantes principales a été suivie au cours de la fermentation. La gélification du lait apparaît à un temps plus court et un pH plus élevé à 42°C (5,53 ± 0,01) qu'à 30°C (5,24 ± 0,13). Le pic de maximum de tan d était plus marqué à 42 qu'à 30°C, mais le G' à pH 4,6 avait la même valeur aux deux températures. Les changements de T2 au cours * Correspondence and reprints E-mail: famelart@rennes.inra.fr 308 A. Laligant et al.de l'acidification étaient peu différents aux deux températures étudiées, mais les courbes dT2/dpH montrent quelques différences entre 42 et 30°C. Les changements de T2 sont dus à des changements de structure de la particule provoqués par la fermentation et sont corrélés à la solubilisation du calcium. La fluorescence frontale détecte un premier décalage des spectres vers des longueurs d'onde plus petites puis un décalage vers des longueurs d'onde plus grandes. Le point associé à l'inversion de l'environnement des tryptophanes des chaînes protéiques correspond au point de gel. Ces résultats et les différences avec des gels acides obtenus par l'addition ...

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Phase transition of triglycerides during semi-hard cheese ripening

Cited by 115 publications

References 14 publications

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Delineation of the texture of Salers cheese by sensory analysis and physical methods

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