000029030 001__ 29030
000029030 005__ 20131002114003.0
000029030 0248_ $$aoai:doc.rero.ch:20120427083136-CH$$punifr$$ppostprint$$prero_explore$$zcdu34$$zbook$$zreport$$zthesis_urn$$zthesis$$zcdu66$$zjournal$$zcdu16$$zpreprint$$zcdu1$$zdissertation
000029030 041__ $$aeng
000029030 080__ $$a66
000029030 100__ $$aHruzikova, Jana$$uDepartment of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, Czech Republic
000029030 245__ $$9eng$$aDiscrimination of cheese products for authenticity control by infrared spectroscopy
000029030 520__ $$9eng$$aQuality and authenticity control serve as the customers' and manufacturers' insurance, and thus the development of analytical tools providing these tasks represents an important step of each product development. The control of authenticity in food manufacturing is even more important due to the direct influence of its products on the health of the population. This study sought to develop an easy to use and robust method for the authenticity control of cheese products. The method is based on the measurement of infrared spectra of the gas phase obtained by heating of selected cheese under controlled conditions. Two different procedures, that is, treatment of samples in a desiccator and their freeze-drying, were compared, and also various temperatures and heating times were studied. It was found that suitable fingerprint infrared spectra can be obtained by both techniques; however, freeze-drying offered faster analysis times. The sample heating temperature and time were evaluated using advanced statistical approaches, and it was found that suitable results could be obtained using 120 °C heating for 90 min. This method was tested for the authenticity control of two cheese families, Tvaruzky and Romadur, for which four cheese products were evaluated and successfully discriminated for each family. This method can be potentially used as a cheap and easy to use alternative to other commercially available options.
000029030 695__ $$9eng$$ainfrared spectrometry ; gas phase ; cheese ; Olomouc curd cheese
000029030 700__ $$aMilde, David$$uDepartment of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, Czech Republic
000029030 700__ $$aKrajancova, Pavla$$uDepartment of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, Czech Republic
000029030 700__ $$aRanc, Vaclav$$uDepartment of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, Czech Republic - Department of Physiology, Faculty of Medicine, University of Fribourg, Switzerland
000029030 773__ $$g2012/60/7/1845–1849$$tJournal of Agricultural and Food Chemistry
000029030 775__ $$gPublished version$$ohttp://dx.doi.org/10.1021/jf204267d
000029030 8564_ $$fran_dcp.pdf$$qapplication/pdf$$s169826$$uhttp://doc.rero.ch/record/29030/files/ran_dcp.pdf$$yorder:1$$zpdf
000029030 918__ $$aFaculté des sciences$$bDécanat, Ch. du Musée 6A, 1700 Fribourg$$cChimie
000029030 919__ $$aUniversité de Fribourg$$bFribourg$$ddoc.support@rero.ch
000029030 980__ $$aPOSTPRINT$$bUNIFR$$fART_JOURNAL
000029030 990__ $$a20120427083136-CH