Storage and Ripening Monitoring of Pecorino Cheese Through 2D H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization.

In food processing, non-destructive and non-invasive characterization is a powerful tool for monitoring processes and controlling quality. Cheeses consist of a large variety of products whose nutritional and sensory properties depend on the source materials, cheesemaking procedures, and biochemical transformations occurring during maturation and storage. In this study, proton magnetic resonance relaxation time correlation maps (2D H-NMR T-T) are used to investigate the effect of the ripening degree on Pecorino cheese and evaluate its evolution during storage in a refrigerator under vacuum-packaging conditions. NMR relaxometry has allowed for non-invasive monitoring of packaged Pecorino cheese slices, and the results were compared with those obtained with the two widely used techniques, i.e., Differential Scanning Calorimetry (DSC) and Attenuated Total Reflectance Fourier-Transform Infrared Spectroscopy (ATR-FTIR). The analysis of variance and simultaneous component analysis (ASCA), separately applied to 2D H-NMR T-T correlation maps, DSC, and ATR-FTIR data, suggests that the results obtained with the NMR approach are consistent with those obtained using the two benchmark techniques. In addition, it can distinguish cheeses stored for different durations (storage time) irrespective of their original moisture content (ripening degree), and vice versa, without opening the vacuum-package, which could compromise the integrity of the samples.