Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction

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dc.authoridGUNES, Nurhan/0000-0003-4163-8679
dc.authoridMENEVSEOGLU, AHMED/0000-0003-2454-7898
dc.authoridDOGAN, Muhammed Ali/0000-0002-5524-7567
dc.authoridGumus-Bonacina, Cansu/0000-0003-3137-5617
dc.contributor.authorMenevseoglu, Ahmed
dc.contributor.authorGumus-Bonacina, Cansu Ekin
dc.contributor.authorGunes, Nurhan
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorDogan, Muhammed Ali
dc.date.accessioned2025-01-27T20:20:47Z
dc.date.available2025-01-27T20:20:47Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to authenticate a commercial cheese using FT-IR spectroscopy combined with che-mometrics via ethanol and n-hexane extraction. Erzincan Tulum cheese (ETC) is one of the most pro-duced and consumed cheeses in Turkiye. With an increase in production and consumption, adulteration has become a concern. Authentic ETC (n = 24) and non-authentic cheese samples (n = 22) were pur-chased from local markets. Ethanol and n-hexane extracts of the ETC were used for FT-IR analysis. Ali-quots of the extracts were placed on a zinc selenide crystal, dried, and scanned in the mid-infrared region (4000-650 cm-1). Partial least squares-discriminant analysis (PLS-DA), soft independent modelling of class analogy (SIMCA), and conditional entropy (CE) were used as chemometric tools. PLS-DA and SIMCA provided 99% accuracy, followed by CE as low as 93.5%. Despite some disadvantages, overall, FT-IR spectroscopy with chemometrics is simple, rapid, and an inexpensive tool to detect cheese adulteration.(c) 2022 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipGumushane University, The Scientific Research Coordinatorship, Turkiye [20.F5115.01.03]
dc.description.sponsorshipThis work was part of a project supported by Gumushane University, The Scientific Research Coordinatorship, Turkiye, Project number: 20.F5115.01.03.
dc.identifier.doi10.1016/j.idairyj.2022.105543
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85145611667
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105543
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21811
dc.identifier.volume138
dc.identifier.wosWOS:000929738800007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectClassification
dc.subjectFlavor
dc.titleInfrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction
dc.typeArticle

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