The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

摘要: Abstract The potential of near-infrared (NIR), mid-infrared (MIR) and front-face fluorescence spectroscopies combined with chemometric methods was investigated for discriminating Emmental cheeses from different European geographic origins. A total 91 produced during winter in Austria ( n = 4 ), Finland 6 Germany 13 France 30 ) Switzerland 38 were investigated. Cheese samples classified by factorial discriminant analysis. From NIR, a good classification observed 89% 86.8% the calibration validation spectral data sets, respectively. MIR results comparable to those NIR. Within 3000–2800 cm−1 region, 84.1% 85.7% correctly obtained tryptophan spectra considerably lower (only 67.6% 41.7% spectra, respectively). But allowed discrimination made raw milk or thermised milk. Common components specific weights analysis performed on physico-chemical, infrared sets. These showed that spectroscopic techniques may provide useful fingerprints allow identification according origin production conditions.