Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study

Inmaculada Gonzalez-Martin, M.; Miguel Hernandez-Hierro, Jose; Revilla, Isabel; Vivar-Quintana, Ana; Gonzalez-Perez, Claudio; Gomez Garcia, Lorena; Palacios Riocerezo, Carlos; Lobos Ortega, Iris A.


Two independent methodologies were investigated to achieve the differentiation of ewes' cheeses from different systems of production (organic and non-organic). Eighty cheeses (40 organic and 40 non-organic) from two systems of production, two different breeds of ewe, different sizes, seasons (summer and winter) and ripening times up to 9 months were elaborated. Their mineral composition or the information provided by their spectra in the near infrared zone (NIR) coupled to chemometric tools were used in order to differentiate between organic and non-organic cheeses. Main mineral composition (Ca, K, Mg, Na and P) of cheeses and stepwise lineal discriminant analysis were used to develop a discriminant model. The results from canonical standardised coefficients indicated that the most important mineral was Mg (1.725) followed by P(0.764) and K (0.742). The percentage of correctly classified samples was 88% in internal validation and 90% in external validation, selecting Mg, K and P as variables.Spectral information in the NIR zone was used coupled to a discriminant analysis based on a regression by partial least squares in order to obtain a model which allowed a rate of samples correctly classified of 97% in internal validation and 85% in external validation. (C) 2011 Elsevier B.V. All rights reserved.

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Título según WOS: ID WOS:000295393000033 Not found in local WOS DB
Título de la Revista: TALANTA
Volumen: 85
Número: 4
Editorial: Elsevier
Fecha de publicación: 2011
Página de inicio: 1915
Página final: 1919


Notas: ISI