Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone

摘要: Abstract Fifteen traditional and stabilised retail soft cheeses (M1, M2 M3), for which the manufacturing processes were different, studied using front face fluorescence spectroscopy. Tryptophan, riboflavin vitamin A spectra recorded at room temperature in two sampling zones (external (E) central (C)) of investigated cheeses. The 15 discriminated their by applying principal component analysis (PCA) common components specific weights (CCSWA). Using PCA, best result was obtained from spectra. CCSWA then applied to three spectral data sets. Results showed that methodology allowed use all spectroscopic information given intrinsic probes a very efficient way. Fluorescence spectroscopy could provide useful fingerprints, allowing identification according zones. patterns on protein structure, protein–protein protein–fat globule interactions degree degradation be derived molecular level.