Université Clermont Auvergne, VetAgro Sup, 89 avenue de l'Europe, 63370 Lempdes, France; Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, 15000 Aurillac, France.
UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France.
Food Chem. 2018 Oct 30;264:401-410. doi: 10.1016/j.foodchem.2018.05.039. Epub 2018 May 8.
Common Dimension (ComDim) chemometrics method for multi-block data analysis was employed to evaluate the impact of different added salts and ripening times on physicochemical, color, dynamic low amplitude oscillatory rheology, texture profile, and molecular structure (fluorescence and MIR spectroscopies) of five Cantal-type cheeses. Firstly, Independent Components Analysis (ICA) was applied separately on fluorescence and MIR spectra in order to extract the relevant signal source and the associated proportions related to molecular structure characteristics. ComDim was then applied on the 31 data tables corresponding to the proportion of ICA signals obtained for spectral methods and the global analysis of cheeses by the other techniques. The ComDim results indicated that generally cheeses made with 50% NaCl or with 75:25% NaCl/KCl exhibit the equivalent characteristics in structural, textural, meltability and color properties. The proposed methodology demonstrates the applicability of ComDim for the characterization of samples when different techniques describe the same samples.
采用通用多维尺度（ComDim）化学计量学方法对多块数据进行分析，以评估不同添加盐和成熟时间对五种坎塔尔型奶酪的理化性质、颜色、动态小振幅振荡流变学、质地剖面和分子结构（荧光和 MIR 光谱）的影响。首先，分别对荧光和 MIR 光谱进行独立成分分析（ICA），以提取与分子结构特征相关的相关信号源和相关比例。然后将 ComDim 应用于与光谱方法获得的 ICA 信号比例相对应的 31 个数据表，以及通过其他技术对奶酪进行的全局分析。ComDim 的结果表明，通常使用 50%NaCl 或 75:25%NaCl/KCl 制成的奶酪在结构、质地、熔融性和颜色特性方面具有等效特性。该方法证明了 ComDim 在描述相同样品时对样品进行特征描述的适用性。
