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Reverse‐Phase HPLC Analysis of Reference Cheddar Cheese Samples for Assessing Accelerated Cheese Ripening
Author(s) -
FURTULA V.,
NAKAI S.,
AMANTEA G.F.,
LALEYE L.
Publication year - 1994
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.1365-2621.1994.tb05556.x
Subject(s) - ripening , chromatography , chemistry , principal component analysis , high performance liquid chromatography , cheese ripening , food science , mathematics , statistics
Applying water extracts from Cheddar cheese to an octadecyl vinyl alcohol copolymer column using a reliable auto‐sampling system provided highly repeatable HPLC patterns. Two batches of standard samples of mild, medium, sharp, and extra‐sharp and one batch of abused samples (rapidly aged under abnormal conditions) were analyzed. Principal component similarity (PCS) analysis indicated similar shifts of plots due to aging of the standard batches, while the plot for the abused batch deviated from the pathway of normal aging. PCS may be useful for analysis of accelerated ripening effects as well as finding unusual samples during quality control.