Article: Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese

ABSTRACT

Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been reported to be indicators for assessing quality. The objective of this research was to develop a simple and rapid screening tool for monitoring the short-chain FFA contents in Swiss cheese by using Fourier transform infrared spec- troscopy (FTIR). Forty-four Swiss cheese samples were evaluated by using a MIRacle three-reflection diamond attenuated total reflectance (ATR) accessory. Two dif- ferent sampling techniques were used for FTIR/ATR measurement: direct measurement of Swiss cheese slices (-0.5 g) and measurement of a water-soluble frac- tion of cheese. The amounts of FFA (propionic, ...

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