Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers
ABSTRACT: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Tur...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S002203022100967X |
| _version_ | 1811337145536741376 |
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| author | Hulya Yaman Didem P. Aykas Rafael Jiménez-Flores Luis E. Rodriguez-Saona |
| author_facet | Hulya Yaman Didem P. Aykas Rafael Jiménez-Flores Luis E. Rodriguez-Saona |
| author_sort | Hulya Yaman |
| collection | DOAJ |
| description | ABSTRACT: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Turkish white cheese and to generate predictive algorithms for the determination of the content of key cheese quality and ripening indicator compounds. Turkish white cheese samples were produced in a pilot plant scale and ripened for 100 d, and samples were analyzed at 20 d intervals during storage. The collected spectra (Fourier-transform infrared, Raman, and near-infrared) correlated with major composition characteristics (fat, protein, and moisture) and primary products of the ripening process and analyzed by pattern recognition to generate prediction (partial least squares regression) and classification (soft independent analysis of class analogy) models. The soft independent analysis of class analogy models classified cheese samples based on the unique biochemical changes taking place during the ripening process. partial least squares regression models showed good correlation (RPre = 0.87 to 0.98) between the predicted values by vibrational spectroscopy and the reference values, giving low standard errors of prediction (0.01 to 0.57). Portable and handheld vibrational spectroscopy units can be used as a rapid, simple, and in situ technique for monitoring the quality of cheese during aging and provide real-time tools for addressing deviations in manufacturing. |
| first_indexed | 2024-04-13T17:50:38Z |
| format | Article |
| id | doaj.art-8a008b60efee40c7acd1e8f2962751f5 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-04-13T17:50:38Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-8a008b60efee40c7acd1e8f2962751f52022-12-22T02:36:44ZengElsevierJournal of Dairy Science0022-03022022-01-0110514055Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometersHulya Yaman0Didem P. Aykas1Rafael Jiménez-Flores2Luis E. Rodriguez-Saona3Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus 43210; Department of Food Processing, Bolu Abant Izzet Baysal University, Bolu, Turkey 14100Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus 43210; Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin, 09100, TurkeyDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus 43210Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus 43210; Corresponding authorABSTRACT: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Turkish white cheese and to generate predictive algorithms for the determination of the content of key cheese quality and ripening indicator compounds. Turkish white cheese samples were produced in a pilot plant scale and ripened for 100 d, and samples were analyzed at 20 d intervals during storage. The collected spectra (Fourier-transform infrared, Raman, and near-infrared) correlated with major composition characteristics (fat, protein, and moisture) and primary products of the ripening process and analyzed by pattern recognition to generate prediction (partial least squares regression) and classification (soft independent analysis of class analogy) models. The soft independent analysis of class analogy models classified cheese samples based on the unique biochemical changes taking place during the ripening process. partial least squares regression models showed good correlation (RPre = 0.87 to 0.98) between the predicted values by vibrational spectroscopy and the reference values, giving low standard errors of prediction (0.01 to 0.57). Portable and handheld vibrational spectroscopy units can be used as a rapid, simple, and in situ technique for monitoring the quality of cheese during aging and provide real-time tools for addressing deviations in manufacturing.http://www.sciencedirect.com/science/article/pii/S002203022100967Xmid-infrared spectroscopynear-infrared spectroscopyRaman spectroscopyTurkish white cheeseripening |
| spellingShingle | Hulya Yaman Didem P. Aykas Rafael Jiménez-Flores Luis E. Rodriguez-Saona Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers Journal of Dairy Science mid-infrared spectroscopy near-infrared spectroscopy Raman spectroscopy Turkish white cheese ripening |
| title | Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers |
| title_full | Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers |
| title_fullStr | Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers |
| title_full_unstemmed | Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers |
| title_short | Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers |
| title_sort | monitoring the ripening attributes of turkish white cheese using miniaturized vibrational spectrometers |
| topic | mid-infrared spectroscopy near-infrared spectroscopy Raman spectroscopy Turkish white cheese ripening |
| url | http://www.sciencedirect.com/science/article/pii/S002203022100967X |
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