Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR‑ATR Spectroscopy and Multivariate Techniques

• Published in: Journal of the Brazilian Chemical Society Vol. 31; no. 10; pp. 2000 - 2011
• Main Authors: de Jesus, Josane, Silva, Grazielly, Gonçalves, Ben-Hur, de Souza, Marcelo, Santos, Leandro, Ferrão, Sibelli
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Química 01.10.2020
• Subjects: CHEMISTRY, MULTIDISCIPLINARY; dairy products; chemometrics; maturation
• ISSN: 0103-5053; 1678-4790
• DOI: 10.21577/0103-5053.20200100

The objective of this work is the identification of cheese maturation time using attenuated total reflection Fourier transform spectroscopy (FTIR-ATR) data and analytical measurements associated with chemometrics techniques. Minas artisanal cheeses were collected from 8 producers matured at times 1, 7, 14, 21, 28, 45 and 60 days, fractioned in rind and crumb for moisture, water activity (aw), dry in fat extract, pH, acidity, ashes, protein, extent and depth of proteolysis, color and identification of functional groups in FTIR-ATR. Principal component analysis (PCA), multiple linear regression (MLR) and partial least squares (PLS) techniques were performed on the dataset. PCA was used to assess differences and similarities of the samples. The best results to predict the maturation time were using MLR for analytical measurements in the portion of the crumb, with coefficient of determination (R2) = 0.92, root mean square error of validation (RMSEV) = 5.4 days and PLS for FTIR-ATR with R2 = 0.92, RMSEV = 5.3 days. The results indicated that the FTIR-ATR was adequate to predict maturation times. Although, it does not eliminate the need for more detailed chemical analysis.