Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties

Autores UPV
Año
Revista FOOD CHEMISTRY

Abstract

A new chromogenic array for the identification and classification of blue cheeses has been developed. It is based on the response of a chromogenic array composed of five sensing materials prepared by the incorporation of pH indicators to MCM-41 and alumina. Four blue cheeses were tested: Roquefort, Blue Stilton, blue cheese with leaves and blue cheese spread. The colour modulations of the chromogenic array were processed by the principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA). The statistical PCA analysis showed different responses to each cheese. PLS-DA models were developed by incorporating the data measured at diverse times, and this approach allowed us to obtain a perfect classification of all five cheeses in 5.5 h. The results suggest that chromogenic arrays and optoelectronic noses can be a suitable approach to develop simple systems to classify blue cheeses and of potential use for the detection of food fraud.