naa a22 4500 510724582 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0875-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0875-9 Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies [Elektronische Daten] [Eliot Botosoa, Romdhane Karoui] The potential of spectroscopic (i.e. mid-infrared and front-face fluorescence) and physicochemical methods combined with chemometric tools was investigated for discriminating Emmental cheeses produced in different regions of France. A total of 20 French Emmental cheeses belonging to different brand products were studied. When principal component analysis was applied separately to each used technique, the discrimination of cheeses was not satisfactory. Therefore, common components and specific weight analysis was applied to the whole data sets: the second common component (q 2), discriminating cheeses of producer C from the others, expressed 78 and 23 % of the inertia of the vitamin A and tryptophan, respectively. On the contrary, the third common component (q 3), discriminating cheeses as a function of their ripening time and/or their manufacturing process procedure, expressed 15, 30, and 16% of the inertia of the 3,000-2,800, 1,700-1,500 and 1,500-900cm−1 spectral region. The infrared and fluorescence spectral patterns allowed molecular interpretation and identification of Emmental cheeses according to their both manufacturing process and brand products. Springer Science+Business Media, LLC, 2012 Emmental cheese nationallicence Mid-infrared nationallicence Fluorescence nationallicence Chemometric nationallicence Botosoa Eliot Faculté des Sciences Jean Perrin, Equipe Ingénierie de Formulation des Aliments et Altérations (IFAA), Université d'Artois, Rue Jean Souvraz, 62300, Lens, France aut Karoui Romdhane Faculté des Sciences Jean Perrin, Equipe Ingénierie de Formulation des Aliments et Altérations (IFAA), Université d'Artois, Rue Jean Souvraz, 62300, Lens, France aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2365-2375 1935-5130 6:9<2365 2013 6 11947 https://doi.org/10.1007/s11947-012-0875-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0875-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Botosoa Eliot Faculté des Sciences Jean Perrin, Equipe Ingénierie de Formulation des Aliments et Altérations (IFAA), Université d'Artois, Rue Jean Souvraz, 62300, Lens, France aut NATIONALLICENCE 700 1- Karoui Romdhane Faculté des Sciences Jean Perrin, Equipe Ingénierie de Formulation des Aliments et Altérations (IFAA), Université d'Artois, Rue Jean Souvraz, 62300, Lens, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2365-2375 1935-5130 6:9<2365 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer