Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

LWT

Volumn 55, Issue 2, 2014, Pages 666-673

  Gonzalez Martin I ^a   Hernandez Hierro J M ^a   Gonzalez Perez C ^a   Revilla, I ^b   Vivar Quintana, A ^b   Lobos Ortega, I ^a  

^a Facultad de Ciencias Químicas   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Cheeses; Determination; NIRS; Volatile compounds

Indexed keywords

CALIBRATION; DAIRY PRODUCTS; GAS CHROMATOGRAPHY; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; REGRESSION ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

1-BUTANOL; COWS' MILK; DETERMINATION; EWES' MILK; FIBER-OPTICS; GOAT'S MILK; REFERENCE MATERIAL; REFLECTANCE PROBE; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

NEAR INFRARED SPECTROSCOPY;

CAPRA HIRCUS;

EID: 84888135051     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.008     Document Type: Article

References (44)

1. Adamopoulos K.G., Goula A.M., Petropakis H.J. Quality control during processing of Feta cheese-NIR application. Journal of Food Composition and Analysis 2001, 14(4):431-440.
2. Ampuero S., Bosset J.O. The electronic nose applied to dairy products: a review. Sensors and Actuators B: Chemical 2003, 94(1):1-12.
3. Arora G., Cormier F., Lee B. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. Journal of Agricultural and Food Chemistry 1995, 43(3):748-752.
4. Barnes R.J., Dhanoa M.S., Lister S.J. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Applied Spectrosopy 1989, 43(5):772-777.
5. Barron R.L.J., Redondo Y., Flanagan C.E., Pérez-Elortondo F.J., Albisu M., Nájera A.I., et al. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet. International Dairy Journal 2005, 15(4):371-382.
6. Barron R.L.J., Redondo Y., Ortigosa M., Carbonell M., García S., Torre P., et al. Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses. Lait 2005, 85(6):491-513.
7. Blazquez C., Downey G., O'Donnell C., O'Callaghan D., Howard V. Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis. Journal of Near Infrared Spectroscopy 2004, 12(3):149-158.
8. Bugaud C., Buchin S., Hauwuy A., Coulon J.B. Relationships between flavour and chemical composition of abondance cheese derived from different types of pastures. Lait 2001, 81(6):757-773.
9. Castillo I., Calvo M.V., Alonso L., Juárez M., Fontecha J. Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter. Food Chemistry 2007, 100(2):590-598.
10. Curioni P.M.G., Bosset J.O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12(12):959-984.
11. Da Costa Filho P.A., Volery P. Broad-based versus specific NIRS calibration: determination of total solids in fresh cheese. Analytica Chimica Acta 2005, 544(1-2):82-88.
12. Dahl S., Tavaria F.K., Malcata F.X. Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal 2000, 10:255-262.
13. Davies A.M.C., Williams P.E. Near infrared spectroscopy: the future waves. Proceding of the Seventh international conference on near infrared spectroscopy 1996, NIR Publication, Chichester, West Sussex U.K.
14. Dhanoa M.S., Lister S.J., Barnes R.J. On the scales associated with near-infrared reflectance difference spectra. Applied Spectroscopy 1995, 49(6):765-772.
15. Fedele V., Rubino R., Claps S., Sepe L., Morone G. Seasonal evolution of volatile compounds content and aromatic profile in milk and cheese from grazing goat. Small Ruminant Research 2005, 59(2-3):273-279.
16. Fernández-García E., Carbonell M., Gaya P., Nuñez M. Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation. International Dairy Journal 2004, 14(8):701-711.
17. Fernández-García E., Gaya P., Medina M., Nuñez M. Evolution of the volatile components of raw ewes' milk Castellano cheese: seasonal variation. International Dairy Journal 2004, 14(1):39-46.
18. Fox P.F., Wallace J.M. Formation of flavour compounds in cheese. Advances in Applied Microbiology 1997, 45:17-85.
19. Geladi P., MacDougall D., Martens H. Linearization and scatter-correction for near-infrared reflectance spectra of meat. Applied Spectroscopy 1985, 39(3):491-500.
20. Gómez-Ruiz J.A., Ballesteros C., González V.M.A., Cabezas L., Martínez-Castro I. Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times. Lait 2002, 82(5):613-628.
21. González-Martín I., Hernández-Hierro J.M., Morón-Sancho R., Salvador-Esteban J., Vivar-Quintana A., Revilla I. Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe. Analytica Chimica Acta 2007, 604(2):191-196.
22. González-Martín I., Hernández-Hierro J.M., Vivar-Quintana, Revilla I., González-Pérez C. The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening times. Food Chemistry 2009, 114(4):1564-1569.
23. Izco J.M., Torre P. Characterisation of volatile flavour compounds in Roncal cheese extracted by the purge and trap' method and analysed by GC-MS. Food Chemistry 2000, 70(3):409-417.
24. Kubícková J., Grosch W. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. International Dairy Journal 1997, 7(1):65-70.
25. Kubícková J., Grosch W. Evaluation of flavour compounds of Camembert cheese. International Dairy Journal 1998, 8(1):11-16.
26. Mallia S., Fernandez-Garcis R., Bosset J.O. Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses. International Dairy Journal 2005, 15:741-758.
27. Mariaca R., Bosset J.O. Instrumental analysis of volatile (flavour) compounds in milk and dairy products. Lait 1997, 77(1):13-40.
28. Martens H.N.T. Multivariate calibration 2001, Chichester, UK.
29. Mazerolles G., Duboz G., Hugot S. Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode. Lait 2000, 80:371-379.
30. Milo C., Reineccius G.A. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. Journal of Agricultural and Food Chemistry 1997, 45(9):3590-3594.
31. Moio L., Addeo F. Grana Padano cheese aroma. Journal of Dairy Research 1998, 65(02):317-333.
32. Molina E., Ramos M., Alonso L., López-Fandiño R. Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milk. International Dairy Journal 1999, 9(9):613-621.
33. Muñoz N., Ortigosa M., Torre P., Izco J.M. Free amino acids and volatile compounds in an ewe's milk cheese as affected by seasonal and cheese-making plant variations. Food Chemistry 2003, 83(3):329-338.
34. Ortigosa M., Torre P., Izco J.M. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese. Journal of Dairy Science 2001, 84(6):1320-1330.
35. Panseri S., Giani I., Mentasti T., Bellagamba F., Caprino F., Moretti V.M. Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry. LWT - Food Science and Technology 2008, 41(2):185-192.
36. Pillonel L., Ampuero S., Tabacchi R., Bosset J. Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose. European Food Research and Technology 2003, 216:179-183.
37. Revilla I., González-Martín I., Hernández-Hierro J.M., Vivar-Quintana A., González-Pérez C., Lurueña-Martínez M.A. Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe. Journal of Food Engineering 2009, 92(1):24-28.
38. Rodriguez-Otero J.L., Hermida M., Centeno J. Analysis of dairy products by near-infrared spectroscopy: a review. Journal of Agricultural and Food Chemistry 1997, 45(8):2815-2819.
39. Shenk J.S., Westerhaus M.O. Analysis of agriculture and food products by near infrared reflectance spectroscopy 1995, NIR Systems.
40. Tavaria F.K., Dahl S., Carballo F.J., Malcata F.X. Amino acid catabolism and generation of volatiles by lactic acid bacteria. Journal of Dairy Science 2002, 85:2462-2470.
41. Tavaria F.K., Silva Ferreira A.C., Malcata F.X. Volatile free fatty acids as ripening indicators for Serra da Estrela cheese. Journal of Dairy Science 2004, 87:4064-4072.
42. Tavaria F.K., Tavares T.G., Silva-Ferreira A.C., Malcata F.X. Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese. International Dairy Journal 2006, 16:886-894.
43. Villaseñor M.J., Valero E., Sanz J., Martínez -Castro I. Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS. Milchwissenschaft-Milk Science International 2000, 55:378-382.
44. Williams P.C., Sobering D. How do we do it: a brief summary of the methods we use in developing near infrared calibrations. Near infrared spectroscopy: The future waves 1996, West Sussex, Chichester, UK. A.M.C. Davies, P.C. Williams (Eds.).