Discrimination of Cheese Products for Authenticity Control by Infrared Spectroscopy
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F12%3A33142182" target="_blank" >RIV/61989592:15310/12:33142182 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1021/jf204267d" target="_blank" >http://dx.doi.org/10.1021/jf204267d</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/jf204267d" target="_blank" >10.1021/jf204267d</a>
Alternative languages
Result language
angličtina
Original language name
Discrimination of Cheese Products for Authenticity Control by Infrared Spectroscopy
Original language description
Quality 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 andheating 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 adv
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
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Volume of the periodical
60
Issue of the periodical within the volume
7
Country of publishing house
US - UNITED STATES
Number of pages
4
Pages from-to
1845-1849
UT code for WoS article
000300644100031
EID of the result in the Scopus database
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