使用ATR–FTIR快速预测切达干酪的组成和风味质量
Rapid Prediction of Composition and
Flavor Quality of Cheddar Cheese
Using ATR–FTIR Spectroscopy
ABSTRACT: Multiplemethods are required for analysis of cheese flavor quality and composition. Chromatography
and sensory analyses are accurate but laborious, expensive, and time consuming. A rapid and simple instrumental
method based on Fourier transforminfrared (FTIR) spectroscopy was developed for simultaneous analysis of Cheddar
cheese composition and flavor quality. Twelve different Cheddar cheese samples ripened for 67 d were obtained
from a commercial cheesemanufacturer along with their moisture, pH, salt, fat content, and sensory flavor quality
data. Water-soluble components were extracted from the cheese, dried on zinc selenide FTIR crystal and scanned
(4000 to 700 cm−1). Infrared spectra of the samples were correlated with their composition and flavor quality data
to develop multivariate statistical regression and classification models. The models were validated using an independent
set of ten 67-d-old test samples. The infrared spectra of the samples were well defined, highly consistent
within each sample and distinct fromother samples. The regression models showed excellent fit (r >0.92) and could
accurately determinemoisture, pH, salt, and fat contents as well as the flavor quality rating in less than 20 min. Furthermore,
cheeses could also be classified based on their flavor quality (slight acid, whey taint, good cheddar, and so
on). The discrimination of the samples was due to organic acids, amino acids, and short chain fatty acids (1800 to
900 cm−1), which are known to contribute significantly to cheese flavor. The results show that
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