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International Journal of Latest Research in Science and Technology

DOI:10.29111/ijlrst   ISRA Impact Factor:3.35,  Peer-reviewed, Open-access Journal

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DETERMINING THE AUTHENTICITY OF PDO BUFFALO MOZZARELLA: AN APPROACH BASED ON FOURIER TRANSFORM INFRARED (MIR-FTIR) SPECTROSCOPY AND ON CHEMOMETRIC TOOLS

Research Paper Open Access

International Journal of Latest Research in Science and Technology Vol.7 Issue 2, pp 1-6,Year 2018

DETERMINING THE AUTHENTICITY OF PDO BUFFALO MOZZARELLA: AN APPROACH BASED ON FOURIER TRANSFORM INFRARED (MIR-FTIR) SPECTROSCOPY AND ON CHEMOMETRIC TOOLS

Spognardi Sara, Passaretti Davide, Vistocco Domenico, Cappelli Lucio, Papetti Patrizia

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Received : 07 February 2018; Accepted : 25 February 2018 ; Published : 15 March 2018

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Abstract

The potential of Mid-infrared spectroscopy coupled with chemometric tools was evaluated for the authentication and discrimination of PDO (Protected Denomination of Origin) buffalo mozzarella produced by traditional and industrial cheese-making processes. Samples of mozzarella provided by local producers and supermarkets were analysed through both official destructive methods and Attenuated Total Reflectance-Fourier transform infrared spectroscopy (FTIR/ATR). In particular, destructive methods allowed to determine the content of fatty substances, proteins, moisture and total nitrogen. The results show that only the conjunction of MID-infrared spectroscopy with chemometric analysis can provide a satisfying solution to discriminate between the different types of mozzarella.

Key Words   
Attenuated total reflectance infrared spectroscopy, PDO Buffalo mozzarella, Italian cheese, food au

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References
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To cite this article

Spognardi Sara, Passaretti Davide, Vistocco Domenico, Cappelli Lucio, Papetti Patrizia , " Determining The Authenticity Of Pdo Buffalo Mozzarella: An Approach Based On Fourier Transform Infrared (mir-ftir) Spectroscopy And On Chemometric Tools ", International Journal of Latest Research in Science and Technology . Vol. 7, Issue 2, pp 1-6 , 2018

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