Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
M. Králová, Z. Procházková, V. Svobodová, E. Mařicová, B. Janštová, L. Vorlováhttps://doi.org/10.17221/525/2012-CJFSCitation:Králová M., Procházková Z., Svobodová V., Mařicová E., Janštová B., Vorlová L. (2014): Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy. Czech J. Food Sci., 32: 31-36.
We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000–4000 cm–1 with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20°C was found. Twelve samples stored at 20°C for 1 week and 2 samples stored at 20°C for 2 weeks were classified as samples stored at 5°C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5°C and 99.9% variability was obtained for the samples stored at 20°C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time.
ripening; Mahalanobis distance