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Pattern Recognition of GC Profiles for Classification of Cheese Variety
Author(s) -
AISHIMA T.,
NAKAI S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14248.x
Subject(s) - chemistry , capillary gas chromatography , food science , linear discriminant analysis , mathematics , gas chromatography , chromatography , statistics
Volatile components in Cheddar, Gouda, Edam, Swiss, and Parmesan cheeses were concentrated with a modified Likens‐Nickerson apparatus and analyzed with a fused silica capillary GC. Stepwise discriminant analysis was applied to the 118 peaks in the resulting gas chromatograms to classify objectively cheese varieties, and most of the cheese samples were successfully assigned to the correct varieties. Discrimination between Gouda and Edam was the most difficult among all combinations of two varieties within the five cheeses. Clusters corresponding to young, mild and old cheeses were observed in the canonical plot based on the GC data of Cheddar cheese samples.