Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process

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dc.authoridOzturk, Mustafa/0000-0002-3919-897X
dc.contributor.authorSezer, Banu
dc.contributor.authorOzturk, Mustafa
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorApaydin, Hakan
dc.contributor.authorBoyaci, Ismail Hakki
dc.date.accessioned2025-01-27T20:12:00Z
dc.date.available2025-01-27T20:12:00Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.foodchem.2022.132946
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35533637
dc.identifier.scopus2-s2.0-85129878581
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.132946
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20811
dc.identifier.volume390
dc.identifier.wosWOS:000804719200011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectLIBS
dc.subjectPCA
dc.subjectPLS-DA
dc.subjectICP-OES
dc.subjectAAS
dc.titleLaser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
dc.typeArticle

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