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Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents
Author(s) -
Loudiyi Mohammed,
Karoui Romdhane,
Rutledge Douglas N,
Montel MarieChristine,
Rifa Etienne,
AïtKaddour Abderrahmane
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8544
Subject(s) - rheology , chemistry , fluorescence spectroscopy , fluorescence , analytical chemistry (journal) , texture (cosmology) , spectroscopy , food science , chromatography , materials science , optics , physics , image (mathematics) , quantum mechanics , artificial intelligence , computer science , composite material
BACKGROUND Reduction of NaCl content of cheeses has received considerable attention by research during the past decades because of its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Several methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal‐type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20–60 °C) and cooling (60–20 °C). The structure was investigated by synchronous fluorescence spectroscopy (SFS) and the rheological properties by small‐amplitude oscillatory test. RESULTS Independent components analysis (ICA) gave three independent components that were attributed to coenzyme/Maillard reaction products (IC1), tryptophan (IC2) and vitamin A (IC3). Signal proportions of each IC depicted information regarding the changes in those fluorophores with salts, heating and cooling. In addition, canonical correlation analysis (CCA) of the IC proportions and rheological measurements related modifications at a molecular level evaluated by fluorescence to cheese texture (0.34 < R 2 < 0.99). CONCLUSION This study demonstrated that SFS can monitor and characterize modification of Cantal‐type cheeses at a molecular level, based on the analysis of the fluorescence spectra by ICA. The nature of correlation between signal proportions and the rheological parameters depicted that rheological attributes of cheeses observed at the macroscopic level can be derived from fluorescence spectra. © 2017 Society of Chemical Industry