Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques
The quest for reliable techniques to predict Cheddar cheese maturity has gained momentum to ensure quality and consistency in large-scale production. Given the complexity of cheese ripening and the industry’s need for fast and reliable evaluation methods, this review addresses the challenge by scrut...
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MDPI AG
2024-10-01
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| Online Access: | https://www.mdpi.com/2813-477X/2/4/24 |
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| author | Sanja Seratlic Bikash Guha Sean Moore |
| author_facet | Sanja Seratlic Bikash Guha Sean Moore |
| author_sort | Sanja Seratlic |
| collection | DOAJ |
| description | The quest for reliable techniques to predict Cheddar cheese maturity has gained momentum to ensure quality and consistency in large-scale production. Given the complexity of cheese ripening and the industry’s need for fast and reliable evaluation methods, this review addresses the challenge by scrutinising the application of spectroscopic techniques such as Fourier transform infrared (FT-IR), near-infrared (NIR), and nuclear magnetic resonance (NMR). These methods are evaluated for their noninvasive and rapid on-site analysis capabilities, which are essential for ensuring quality in cheese production. This review synthesises current research findings, discusses the potential and limitations of each technique, and highlights future research directions. Overall, NIR spectroscopy emerges as the most promising, offering quick, nondestructive assessments and reasonably accurate compositional predictions, crucial for real-time maturation monitoring. It provides rapid results within minutes, making it significantly faster than FT-IR and NMR. While FT-IR also offers high accuracy, it typically requires longer analysis times due to extensive calibration and can be sensitive to sample conditions, while NMR, although highly accurate, involves complex and time-consuming procedures. Nonetheless, further studies are necessary to refine these spectroscopic techniques, enhance their predictive accuracy, and deepen the understanding of the correlations between chemical attributes and sensory qualities in Cheddar cheese. |
| format | Article |
| id | doaj-art-ff41221b795746f6a958cb45a99e06ae |
| institution | Kabale University |
| issn | 2813-477X |
| language | English |
| publishDate | 2024-10-01 |
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| spelling | doaj-art-ff41221b795746f6a958cb45a99e06ae2025-01-24T13:44:19ZengMDPI AGNDT2813-477X2024-10-012439241610.3390/ndt2040024Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR TechniquesSanja Seratlic0Bikash Guha1Sean Moore2School of Engineering, University of Limerick, V94 T9PX Limerick, IrelandSchool of Engineering, University of Limerick, V94 T9PX Limerick, IrelandSchool of Engineering, University of Limerick, V94 T9PX Limerick, IrelandThe quest for reliable techniques to predict Cheddar cheese maturity has gained momentum to ensure quality and consistency in large-scale production. Given the complexity of cheese ripening and the industry’s need for fast and reliable evaluation methods, this review addresses the challenge by scrutinising the application of spectroscopic techniques such as Fourier transform infrared (FT-IR), near-infrared (NIR), and nuclear magnetic resonance (NMR). These methods are evaluated for their noninvasive and rapid on-site analysis capabilities, which are essential for ensuring quality in cheese production. This review synthesises current research findings, discusses the potential and limitations of each technique, and highlights future research directions. Overall, NIR spectroscopy emerges as the most promising, offering quick, nondestructive assessments and reasonably accurate compositional predictions, crucial for real-time maturation monitoring. It provides rapid results within minutes, making it significantly faster than FT-IR and NMR. While FT-IR also offers high accuracy, it typically requires longer analysis times due to extensive calibration and can be sensitive to sample conditions, while NMR, although highly accurate, involves complex and time-consuming procedures. Nonetheless, further studies are necessary to refine these spectroscopic techniques, enhance their predictive accuracy, and deepen the understanding of the correlations between chemical attributes and sensory qualities in Cheddar cheese.https://www.mdpi.com/2813-477X/2/4/24Cheddar cheesespectroscopic techniquescheese maturityFT-IRNIRNMR |
| spellingShingle | Sanja Seratlic Bikash Guha Sean Moore Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques NDT Cheddar cheese spectroscopic techniques cheese maturity FT-IR NIR NMR |
| title | Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques |
| title_full | Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques |
| title_fullStr | Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques |
| title_full_unstemmed | Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques |
| title_short | Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques |
| title_sort | advances in spectroscopic methods for predicting cheddar cheese maturity a review of ft ir nir and nmr techniques |
| topic | Cheddar cheese spectroscopic techniques cheese maturity FT-IR NIR NMR |
| url | https://www.mdpi.com/2813-477X/2/4/24 |
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