Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction

Menevseoglu A., Gumus-Bonacina C. E., Gunes N., AYVAZ H., Dogan M. A.

International Dairy Journal, cilt.138, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 138
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.idairyj.2022.105543
  • Dergi Adı: International Dairy Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier LtdThis study aimed to authenticate a commercial cheese using FT-IR spectroscopy combined with chemometrics via ethanol and n-hexane extraction. Erzincan Tulum cheese (ETC) is one of the most produced and consumed cheeses in Türkiye. With an increase in production and consumption, adulteration has become a concern. Authentic ETC (n = 24) and non-authentic cheese samples (n = 22) were purchased from local markets. Ethanol and n-hexane extracts of the ETC were used for FT-IR analysis. Aliquots of the extracts were placed on a zinc selenide crystal, dried, and scanned in the mid-infrared region (4000–650 cm−1). Partial least squares-discriminant analysis (PLS-DA), soft independent modelling of class analogy (SIMCA), and conditional entropy (CE) were used as chemometric tools. PLS-DA and SIMCA provided 99% accuracy, followed by CE as low as 93.5%. Despite some disadvantages, overall, FT-IR spectroscopy with chemometrics is simple, rapid, and an inexpensive tool to detect cheese adulteration.