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    Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
    (Elsevier Sci Ltd, 2022) Sezer, Banu; Ozturk, Mustafa; Ayvaz, Huseyin; Apaydin, Hakan; Boyaci, Ismail Hakki
    The present work evaluates the possibility of using laser-induced breakdown spectroscopy (LIBS) coupled with chemometric methods to classify cheese samples (namely Kashar cheese and processed cheese) based on their cooking/stretching process. Chemometric analysis of the data provided by LIBS and ICP-OES/AAS analyses made it possible to discriminate between the two cheese types regarding their elemental profiles. The principal component analysis model was able to discriminate the Kashar cheese with an explained variance of 97.02%. Furthermore, the partial least squares discriminant analysis model perfectly classified the Kashar samples with a prediction ability of 100%. Furthermore, calibration and validation models for Mg, Ca, Na, P, Zn, and K elements for both Kashar and processed cheese samples were developed using partial least square regression yielding high correlation coefficients and low root mean square errors. Overall, this study indicates that LIBS with chemometrics can be an easy-to-use and rapid monitoring system for cheese classification.
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    Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy
    (Elsevier Sci Ltd, 2019) Ayvaz, Huseyin; Sezer, Banu; Dogan, Muhammed Ali; Bilge, Gonca; Atan, Mustafa; Boyaci, Ismail Hakki
    The potential of using laser-induced breakdown spectroscopy (LIBS) for prediction of chemical quality/control parameters in a cheese matrix was investigated. Traditional methods are usually time-consuming and require complex pre-treatments, the use of toxic chemicals and laboratories and personnel equipped with these analytical skills. In this study, 11 different chemical analyses commonly performed on cheese samples were conducted using traditional methods on 82 full-fat, white pickled and ripened cheese samples. Additionally, these parameters of interest were correlated with multi-elemental spectra of LIBS using partial least squares regression. The results obtained for moisture, dry matter, salt, total ash, total protein, pH, fat, acidity, water soluble nitrogen, trichloroacetic acid soluble nitrogen, and phosphotungstic acid soluble nitrogen (R-cal(2) = 0.964, 0.959, 0.970, 0.973, 0.952, 0.971, 0.733, 0.762, 0.714, 0.633, and 0.707, respectively) indicated that LIBS could be used as an alternative or complementary method in quality control of cheese. (C) 2018 Elsevier Ltd. All rights reserved.
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    Vibrational Spectroscopy in Food Traceability
    (Elsevier, 2020) Ayvaz, Huseyin; Akpolat, Hacer; Sezer, Banu; Boyaci, Ismail Hakki; Rodriguez-Saona, Luis E.
    [No abstract available]