Title: Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses
Authors: Karoui, Romdhane ×
Mouazen, Abdul Mounem
Dufour, Eric
Schoonheydt, Robert
De Baerdemaeker, Josse #
Issue Date: Mar-2006
Publisher: Edp sciences s a
Series Title: Lait vol:86 issue:2 pages:155-169
Abstract: This study evaluated the usefulness of front-face fluorescence spectroscopy for predicting some selected chemical parameters in soft cheeses in external (E) and central (C) zones. Fat, dry matter (DM), pH, total nitrogen (TN) and water-soluble nitrogen (WSN) contents were determined by reference methods. Tryptophan (excitation: 290 nm; emission: 305-450 nm), riboflavin (excitation: 380 nm; emission: 400-640 nm) and vitamin A fluorescence spectra (emission: 410 nm; excitation: 270-350 nm) were recorded on the investigated cheeses. Three separate prediction models were developed from the tryptophan, riboflavin and vitamin A spectra using partial least squares (PLS) regression and the leave-one-out cross-validation technique. The results showed that fat, DM, fat in dry matter and WSN were the best predicted with the vitamin A fluorescence spectra models providing the highest values of the determination coefficient (R-2) of 0.88, 0.86, 0.86 and 0.84, respectively. The prediction of the pH was also successful using riboflavin fluorescence spectra (R-2=0.85). The WSN/TN ratio can also be predicted from the three intrinsic probes, but with much lower precision.
ISSN: 0023-7302
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Centre for Surface Chemistry and Catalysis
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science