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Food Chem

Title:		"Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions"
Author(s):		Bergamaschi M; Cipolat-Gotet C; Cecchinato A; Schiavon S; Bittante G;
Address:		"Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, Italy. Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, Italy. Electronic address: alessio.cecchinato@unipd.it"
Journal Title:		Food Chem
Year:		2020
Volume:		20190906
Issue:
Page Number:		125480 -
DOI:		10.1016/j.foodchem.2019.125480
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Milk samples from 1264 cows in 85 farms were authenticated for different farming-systems using a 10-fold cross-validated linear-discriminant-analysis using Fourier-transform infrared spectra (FTIRS) and gas-chromatographic fatty-acid (FA) profiles. FTIRS gave correct classification greater than FAs (97.4% vs. 81.1%) during calibration, but slightly worse in validation (73.5% vs 77.3%) and their combination improved the results. All milk samples were processed into ripened model-cheeses, and analyzed by near-infrared-spectrometry (NIRS), by proton-transfer-reaction time-of-flight mass-spectrometry for their volatile organic compound (VOCs) fingerprint and by panel sensory profiling (SENS). Farming-system authentication on cheese samples was less efficient than on milk, but still possible. The instrumental methods yielded similar validation results, better than SENS, and their combination improved the correct classification rate. The efficiency of the different technics was affected by specific farming systems. In conclusion, dairy products could be discriminated for farming-systems with acceptable accuracy, but the methods tested differ in sampling procedure, rapidity and costs"
Keywords:		"Animals Cattle Cheese/*analysis Chromatography, Gas Discriminant Analysis Fatty Acids/analysis/*chemistry Female Flavoring Agents/*analysis Food Analysis Mass Spectrometry Milk/*chemistry Spectroscopy, Fourier Transform Infrared Volatile Organic Compounds;"
Notes:		"MedlineBergamaschi, Matteo Cipolat-Gotet, Claudio Cecchinato, Alessio Schiavon, Stefano Bittante, Giovanni eng England 2019/09/16 Food Chem. 2020 Feb 1; 305:125480. doi: 10.1016/j.foodchem.2019.125480. Epub 2019 Sep 6"