Multiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy

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dc.authoridSEZER, Banu/0000-0002-0743-3453
dc.authoridDOGAN, Muhammed Ali/0000-0002-5524-7567
dc.authoridBoyaci, Ismail/0000-0003-1333-060X
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorSezer, Banu
dc.contributor.authorDogan, Muhammed Ali
dc.contributor.authorBilge, Gonca
dc.contributor.authorAtan, Mustafa
dc.contributor.authorBoyaci, Ismail Hakki
dc.date.accessioned2025-01-27T20:47:21Z
dc.date.available2025-01-27T20:47:21Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.idairyj.2018.11.008
dc.identifier.endpage78
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85059130062
dc.identifier.scopusqualityQ1
dc.identifier.startpage72
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.11.008
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24860
dc.identifier.volume90
dc.identifier.wosWOS:000457726300009
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.subjectNear-Infrared Spectroscopy
dc.subjectSoluble Nitrogen
dc.subjectCheddar Cheese
dc.subjectMoisture
dc.subjectProtein
dc.subjectParameters
dc.subjectProducts
dc.subjectFat
dc.titleMultiparametric analysis of cheese using single spectrum of laser-induced breakdown spectroscopy
dc.typeArticle

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