PMID- 31522125
OWN - NLM
STAT- MEDLINE
DCOM- 20200102
LR  - 20200102
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 305
DP  - 2020 Feb 1
TI  - Chemometric authentication of farming systems of origin of food (milk and ripened 
      cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and 
      sensory descriptions.
PG  - 125480
LID - S0308-8146(19)31597-3 [pii]
LID - 10.1016/j.foodchem.2019.125480 [doi]
AB  - Milk samples from 1264 cows in 85 farms were authenticated for different 
      farming-systems using a 10-fold cross-validated linear-discriminant-analysis 
      using Fourier-transform infrared spectra (FTIRS) and gas-chromatographic 
      fatty-acid (FA) profiles. FTIRS gave correct classification greater than FAs 
      (97.4% vs. 81.1%) during calibration, but slightly worse in validation (73.5% vs 
      77.3%) and their combination improved the results. All milk samples were 
      processed into ripened model-cheeses, and analyzed by near-infrared-spectrometry 
      (NIRS), by proton-transfer-reaction time-of-flight mass-spectrometry for their 
      volatile organic compound (VOCs) fingerprint and by panel sensory profiling 
      (SENS). Farming-system authentication on cheese samples was less efficient than 
      on milk, but still possible. The instrumental methods yielded similar validation 
      results, better than SENS, and their combination improved the correct 
      classification rate. The efficiency of the different technics was affected by 
      specific farming systems. In conclusion, dairy products could be discriminated 
      for farming-systems with acceptable accuracy, but the methods tested differ in 
      sampling procedure, rapidity and costs.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Bergamaschi, Matteo
AU  - Bergamaschi M
AD  - Department of Agronomy, Food, Natural Resources, Animals and Environment 
      (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, 
      Italy.
FAU - Cipolat-Gotet, Claudio
AU  - Cipolat-Gotet C
AD  - Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 
      Parma, Italy.
FAU - Cecchinato, Alessio
AU  - Cecchinato A
AD  - Department of Agronomy, Food, Natural Resources, Animals and Environment 
      (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, 
      Italy. Electronic address: alessio.cecchinato@unipd.it.
FAU - Schiavon, Stefano
AU  - Schiavon S
AD  - Department of Agronomy, Food, Natural Resources, Animals and Environment 
      (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, 
      Italy.
FAU - Bittante, Giovanni
AU  - Bittante G
AD  - Department of Agronomy, Food, Natural Resources, Animals and Environment 
      (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro, Padova, 
      Italy.
LA  - eng
PT  - Journal Article
DEP - 20190906
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Fatty Acids)
RN  - 0 (Flavoring Agents)
RN  - 0 (Volatile Organic Compounds)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Cheese/*analysis
MH  - Chromatography, Gas
MH  - Discriminant Analysis
MH  - Fatty Acids/analysis/*chemistry
MH  - Female
MH  - Flavoring Agents/*analysis
MH  - Food Analysis
MH  - Mass Spectrometry
MH  - Milk/*chemistry
MH  - Spectroscopy, Fourier Transform Infrared
MH  - Volatile Organic Compounds/analysis
OTO - NOTNLM
OT  - Food authentication
OT  - Food origin discrimination
OT  - Food quality monitoring, volatile organic compound
OT  - Silage feeding
EDAT- 2019/09/16 06:00
MHDA- 2020/01/03 06:00
CRDT- 2019/09/16 06:00
PHST- 2019/03/11 00:00 [received]
PHST- 2019/09/03 00:00 [revised]
PHST- 2019/09/04 00:00 [accepted]
PHST- 2019/09/16 06:00 [pubmed]
PHST- 2020/01/03 06:00 [medline]
PHST- 2019/09/16 06:00 [entrez]
AID - S0308-8146(19)31597-3 [pii]
AID - 10.1016/j.foodchem.2019.125480 [doi]
PST - ppublish
SO  - Food Chem. 2020 Feb 1;305:125480. doi: 10.1016/j.foodchem.2019.125480. Epub 2019 
      Sep 6.