Authentication of retail cheeses based on fatty acid composition and multivariate data analysis

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Authentication of retail cheeses based on fatty acid composition and multivariate data analysis. / Vargas-Bello-Pérez, Einar; Gómez-Cortés, Pilar; Geldsetzer-Mendoza, Carolina; Morales, María Sol; Toro-Mujica, Paula; Fellenberg, María Angélica; Ibáñez, Rodrigo A.

I: International Dairy Journal, Bind 85, 01.10.2018, s. 280-284.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Vargas-Bello-Pérez, E, Gómez-Cortés, P, Geldsetzer-Mendoza, C, Morales, MS, Toro-Mujica, P, Fellenberg, MA & Ibáñez, RA 2018, 'Authentication of retail cheeses based on fatty acid composition and multivariate data analysis', International Dairy Journal, bind 85, s. 280-284. https://doi.org/10.1016/j.idairyj.2018.06.011

APA

Vargas-Bello-Pérez, E., Gómez-Cortés, P., Geldsetzer-Mendoza, C., Morales, M. S., Toro-Mujica, P., Fellenberg, M. A., & Ibáñez, R. A. (2018). Authentication of retail cheeses based on fatty acid composition and multivariate data analysis. International Dairy Journal, 85, 280-284. https://doi.org/10.1016/j.idairyj.2018.06.011

Vancouver

Vargas-Bello-Pérez E, Gómez-Cortés P, Geldsetzer-Mendoza C, Morales MS, Toro-Mujica P, Fellenberg MA o.a. Authentication of retail cheeses based on fatty acid composition and multivariate data analysis. International Dairy Journal. 2018 okt. 1;85:280-284. https://doi.org/10.1016/j.idairyj.2018.06.011

Author

Vargas-Bello-Pérez, Einar ; Gómez-Cortés, Pilar ; Geldsetzer-Mendoza, Carolina ; Morales, María Sol ; Toro-Mujica, Paula ; Fellenberg, María Angélica ; Ibáñez, Rodrigo A. / Authentication of retail cheeses based on fatty acid composition and multivariate data analysis. I: International Dairy Journal. 2018 ; Bind 85. s. 280-284.

Bibtex

@article{7a109189d6704b50abeb094aeec464d6,
title = "Authentication of retail cheeses based on fatty acid composition and multivariate data analysis",
abstract = "A methodology to discriminate retail cheeses by principal component analysis (PCA) and consequent orthogonal partial least squares discrimination analysis (OPLS-DA) using fatty acid (FA) profile differences is reported. Multivariate analysis included retail cheeses from 3 different varieties (Gouda, Chanco and Mantecoso) and 2 distinct scales of production. PCA was useful in discriminating cheeses according to their variety, but it did not allow differentiation according to the scale of production. Gouda and Chanco cheeses were differentiated by saturated FAs (C6:0, C8:0, C10:0, C11:0, C12:0, C14:0, C16:0, and C18:0) whereas Mantecoso cheese was discriminated by specific (C4:0, C14:1, C16:1, C17:0, and C18:1) FAs. OPLS-DA differentiated cheeses based on the scale of production, which would be related to the feeding regime of the dairy cattle. C16:1c9 showed the strongest association with large-scale production cheeses and intensive systems, while C15:0c9, C17:0, C20:1n9, C20:4n6, and C22:2 were characteristic of artisanal cheeses and extensive feeding regimes.",
author = "Einar Vargas-Bello-P{\'e}rez and Pilar G{\'o}mez-Cort{\'e}s and Carolina Geldsetzer-Mendoza and Morales, {Mar{\'i}a Sol} and Paula Toro-Mujica and Fellenberg, {Mar{\'i}a Ang{\'e}lica} and Ib{\'a}{\~n}ez, {Rodrigo A.}",
year = "2018",
month = oct,
day = "1",
doi = "10.1016/j.idairyj.2018.06.011",
language = "English",
volume = "85",
pages = "280--284",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Authentication of retail cheeses based on fatty acid composition and multivariate data analysis

AU - Vargas-Bello-Pérez, Einar

AU - Gómez-Cortés, Pilar

AU - Geldsetzer-Mendoza, Carolina

AU - Morales, María Sol

AU - Toro-Mujica, Paula

AU - Fellenberg, María Angélica

AU - Ibáñez, Rodrigo A.

PY - 2018/10/1

Y1 - 2018/10/1

N2 - A methodology to discriminate retail cheeses by principal component analysis (PCA) and consequent orthogonal partial least squares discrimination analysis (OPLS-DA) using fatty acid (FA) profile differences is reported. Multivariate analysis included retail cheeses from 3 different varieties (Gouda, Chanco and Mantecoso) and 2 distinct scales of production. PCA was useful in discriminating cheeses according to their variety, but it did not allow differentiation according to the scale of production. Gouda and Chanco cheeses were differentiated by saturated FAs (C6:0, C8:0, C10:0, C11:0, C12:0, C14:0, C16:0, and C18:0) whereas Mantecoso cheese was discriminated by specific (C4:0, C14:1, C16:1, C17:0, and C18:1) FAs. OPLS-DA differentiated cheeses based on the scale of production, which would be related to the feeding regime of the dairy cattle. C16:1c9 showed the strongest association with large-scale production cheeses and intensive systems, while C15:0c9, C17:0, C20:1n9, C20:4n6, and C22:2 were characteristic of artisanal cheeses and extensive feeding regimes.

AB - A methodology to discriminate retail cheeses by principal component analysis (PCA) and consequent orthogonal partial least squares discrimination analysis (OPLS-DA) using fatty acid (FA) profile differences is reported. Multivariate analysis included retail cheeses from 3 different varieties (Gouda, Chanco and Mantecoso) and 2 distinct scales of production. PCA was useful in discriminating cheeses according to their variety, but it did not allow differentiation according to the scale of production. Gouda and Chanco cheeses were differentiated by saturated FAs (C6:0, C8:0, C10:0, C11:0, C12:0, C14:0, C16:0, and C18:0) whereas Mantecoso cheese was discriminated by specific (C4:0, C14:1, C16:1, C17:0, and C18:1) FAs. OPLS-DA differentiated cheeses based on the scale of production, which would be related to the feeding regime of the dairy cattle. C16:1c9 showed the strongest association with large-scale production cheeses and intensive systems, while C15:0c9, C17:0, C20:1n9, C20:4n6, and C22:2 were characteristic of artisanal cheeses and extensive feeding regimes.

U2 - 10.1016/j.idairyj.2018.06.011

DO - 10.1016/j.idairyj.2018.06.011

M3 - Journal article

AN - SCOPUS:85049914219

VL - 85

SP - 280

EP - 284

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 200283845