naa a22 4500 510725945 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0912-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0912-8 Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR [Elektronische Daten] [A. Castell-Palou, C. Rosselló, A. Femenia, S. Simal] The usefulness of a one-step time domain nuclear magnetic resonance (TD-NMR) method for the simultaneous quantification of fat and water content in cheese has been evaluated. The proposed method consists of a combined relaxation analysis, where the magnetization at a certain time is determined by both the longitudinal (T 1) and the transverse (T 2) NMR relaxation processes. Calibration models for fat and water quantification in cheese were constructed using partial least square regression in the whole spectral region, evaluated by cross-validation and subsequently tested with external samples. The results were compared with fat and water values determined by means of IDF standard norms 5A (IDF 1969) and 4A (IDF 1982). The proposed TD-NMR methodology allowed a satisfactory determination of fat and water content in cheese samples (root mean square errors ≤1% and determination coefficients ≥0.98) of different origins (Mallorca and Menorca), cheese makers, milk treatments (raw and pasteurized), and ripening stages (fresh, half-ripened, ripened, and old-ripened). Springer Science+Business Media, LLC, 2012 Cheese nationallicence Time domainNMR nationallicence Partial least square regression nationallicence Calibration models nationallicence Fat and water content nationallicence Castell-Palou A. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut Rosselló C. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut Femenia A. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut Simal S. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2685-2694 1935-5130 6:10<2685 2013 6 11947 https://doi.org/10.1007/s11947-012-0912-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0912-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Castell-Palou A. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut NATIONALLICENCE 700 1- Rosselló C. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut NATIONALLICENCE 700 1- Femenia A. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut NATIONALLICENCE 700 1- Simal S. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122, Palma de Mallorca, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2685-2694 1935-5130 6:10<2685 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer