Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

Downey, Gérard; Sheehan, Elizabeth M.; Delahunty, Conor M.; O’Callaghan, D. J.; Guinee, Timothy P.; Howard, Vincent

doi:10.1016/j.idairyj.2004.06.013

Cited by 80 publications

(68 citation statements)

References 17 publications

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“…Particular advantages of MIR spectroscopy are speed of measurement, moderate instrument cost, and relative ease of sample presentation (Downey 1998). MIR spectroscopy has become more accessible to food samples after the introduction of attenuated total reflection (ATR) sample presentation systems (Downey et al 2005). Examples of MIR spectra of Cheddar cheese can be seen in Fig.…”

Section: Overview Of Nir and Mir Spectroscopymentioning

confidence: 99%

“…Therefore, determination of the degree of ripening or maturation of cheese is important, and as stated by Martín-del-Campo et al (2007), having information available regarding the evolution of lipolysis, glycolysis, and proteolysis may help the cheese-maker to better understand the biochemical kinetics of ripening to improve the ripening process. Considerable interest exists in the development of instrumental techniques to enable more objective, faster, and less expensive assessments to be made in this area (Downey et al 2005). Published material relating to the application of NIR and MIR spectroscopy to this end for a range of cheese types is outlined below.…”

Section: Monitoring Of Cheese Ripeningmentioning

confidence: 99%

“…In common with the processed food industry at large, the dairy industry has come under increasing pressure to deliver products of high and constant quality into the market place (Downey et al 2005). Globally, cheese represents about 30% of total dairy product sales with a forecast of 9.8% sales growth between 2003 and 2007 (Farkye 2004).…”

Section: Introductionmentioning

confidence: 99%

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Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Woodcock

Fagan

O’Donnell

et al. 2007

Food Bioprocess Technol

129

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This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

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Section: Overview Of Nir and Mir Spectroscopymentioning

confidence: 99%

Section: Monitoring Of Cheese Ripeningmentioning

confidence: 99%

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Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Woodcock

Fagan

O’Donnell

et al. 2007

Food Bioprocess Technol

129

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“…Nowadays, the dairy industry has come under increasing pressure to deliver products of high and constant quality into the market place [12]. Thus, a large number of analyses during the manufacturing of foodstuffs, such as cheeses, is demanded.…”

Section: Introductionmentioning

confidence: 99%

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Karoui

Mouazen

Dufour³

et al. 2006

Lait

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-This study evaluated the usefulness of front-face fluorescence spectroscopy for predicting some selected chemical parameters in soft cheeses in external (E) and central (C) zones. Fat, dry matter (DM), pH, total nitrogen (TN) and water-soluble nitrogen (WSN) contents were determined by reference methods. Tryptophan (excitation: 290 nm; emission: 305-450 nm), riboflavin (excitation: 380 nm; emission: 400-640 nm) and vitamin A fluorescence spectra (emission: 410 nm; excitation: 270-350 nm) were recorded on the investigated cheeses. Three separate prediction models were developed from the tryptophan, riboflavin and vitamin A spectra using partial least squares (PLS) regression and the leave-one-out cross-validation technique. The results showed that fat, DM, fat in dry matter and WSN were the best predicted with the vitamin A fluorescence spectra models providing the highest values of the determination coefficient (R 2 ) of 0.88, 0.86, 0.86 and 0.84, respectively. The prediction of the pH was also successful using riboflavin fluorescence spectra (R 2 = 0.85). The WSN/TN ratio can also be predicted from the three intrinsic probes, but with much lower precision. Résumé -Utilisation de la spectroscopie de fluorescence frontale pour la détermination de quelques paramètres chimiques à la surface et au centre des fromages à pâte molle. L'objectif de cette étude était d'évaluer le potentiel de la spectroscopie de fluorescence frontale à prédire quelques paramètres chimiques, à la surface et au centre, des fromages à pâte molle. Les teneurs en matière grasse, extrait sec, pH, azote total et en azote soluble ont été déterminées par des méthodes de référence. Des spectres de fluorescence des tryptophanes (excitation : 290 nm ; émission: 305-450 nm), de la riboflavine (excitation : 380 nm ; émission : 400-640 nm) et de la vitamine A (émission : 410 nm ; excitation : 270-350 nm) ont été également enregistrés sur ces fromages. Trois modèles séparés de prédictions ont été développés à partir des spectres des tryptophanes, de la riboflavine et de la vitamine A en utilisant la technique des moindres carrés partiels avec validation croisée. Les résultats obtenus ont montré que les teneurs en matière grasse, extrait sec, gras sur sec et en azote soluble étaient mieux prédites avec les modèles des spectres de fluorescence de la vitamine A qui donnaient les valeurs les plus élevées du coefficient de détermination (R 2 ) : 0,88, 0,86, 0,86 et 0,84, respectivement. La prédiction du pH est réalisée avec succès en utilisant les spectres de fluorescence de la riboflavine (R 2 = 0,85). Le rapport azote soluble/azote total peut, également, être prédit à partir des trois sondes intrinsèques, mais avec une précision beaucoup plus faible. fromage à pâte molle / tryptophane / riboflavine / vitamine A / moindres carrés partiels

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“…Among all of the selected wavelengths, the wavelengths of 1109 nm, 1127 nm, 1203 nm, 1207 nm, 1249 nm, 1252 nm, 1256 nm, 1368 nm, 1464 nm, and 1606 nm were selected more than once by UVE or SPA for individual peanut or walnut contamination, or a combination of contaminated samples by peanut or walnut. A wavelength of 1127 nm was attributed to O-H stretch from carboxylacids [34], a wavelength of 1200 nm was attributed to the C-H stretch (methylene and methyl) second overtone of lipids, starches, and/or proteins [29], 1210 nm was related to the second overtone of a C-H stretch of lipid [35], and 1465 nm was associated with the first overtone of the O-H stretch of water. These wavelengths were respectively close to the selected wavelengths of 1203 nm, 1207 nm, and 1464 nm, which indicated that the feature wavelengths contained the information for the main chemical composition (protein, starch, lipid, moisture) of peanut, walnut, and flours.…”

Section: Selection Of Optimal Wavelengths and Multispectral Model Devmentioning

confidence: 99%

Evaluation of Near-Infrared Hyperspectral Imaging for Detection of Peanut and Walnut Powders in Whole Wheat Flour

Zhao

Wang

et al. 2018

Applied Sciences

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Featured Application: Near-infrared hyperspectral imaging was employed for inspection of contaminant of peanut or walnut powders in whole wheat flour. A multispectral prediction model and visualization maps demonstrated the potential of the technique for the application of rapid quality control. Abstract:The general utilization of processing equipment in industry has increased the risk of foreign material contamination. For example, peanut and walnut contaminants in whole wheat flour, which typically a healthy food, are a threat to people who are allergic to nuts. The feasibility of utilizing near-infrared hyperspectral imaging to inspect peanut and walnut powder in whole wheat flour was evaluated herein. Hyperspectral images at wavelengths 950-1700 nm were acquired. A standard normal variate combined with the Savitzky-Golay first derivative spectral transformation was adopted for the development of a partial least squares regression (PLSR) model to predict contamination concentrations. A successive projection algorithm (SPA) and uninformative variable elimination (UVE) for feature wavelength selection were compared. Two individual prediction models for peanut or walnut-contaminated flour, and a general multispectral model for both peanut-contaminated flour and walnut-contaminated flour, were developed. The optimal general multispectral model had promising results, with a determination coefficient of prediction (R p 2 ) of 0.987, and a root mean square error of prediction (RMSEP) of 0.373%. Visualization maps based on multispectral PLSR models reflected the contamination concentration variations in a spatial manner. The results demonstrated that near-infrared hyperspectral imaging has the potential to inspect peanut and walnut powders in flour for rapid quality control.

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Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

Cited by 80 publications

References 17 publications

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses

Evaluation of Near-Infrared Hyperspectral Imaging for Detection of Peanut and Walnut Powders in Whole Wheat Flour

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