High-resolution MAS NMR and chemometrics: characterization of the ripening of Parmigiano Reggiano cheese

J Agric Food Chem. 2005 May 18;53(10):4026-31. doi: 10.1021/jf048141y.

Abstract

We performed a preliminary NMR investigation on grated Parmigiano Reggiano cheese of different ripening ages. Principal component analysis (PCA) and discriminant analysis (DA) were able to successfully group the analyzed samples according to their respective ages.

MeSH terms

  • Cheese / analysis*
  • Cheese / classification
  • Discriminant Analysis
  • Magnetic Resonance Spectroscopy / methods*
  • Principal Component Analysis
  • Time Factors