Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

Hulya Yaman; Didem P Aykas; Luis E Rodriguez-Saona

doi:10.3389/fnut.2023.1107491

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

Front Nutr. 2023 Feb 6:10:1107491. doi: 10.3389/fnut.2023.1107491. eCollection 2023.

Authors

Hulya Yaman^{1

2}, Didem P Aykas^{1

3}, Luis E Rodriguez-Saona¹

Affiliations

¹ Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States.
² Department of Food Processing, Bolu Abant Izzet Baysal University, Bolu, Türkiye.
³ Department of Food Engineering, Adnan Menderes University, Aydin, Türkiye.

Abstract

The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese composition during ripening. Turkish white cheese samples were produced in a pilot plant scale using a mesophilic culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), ripened for 100 days and samples were collected at 20-day intervals for analysis. Three extraction solvents (water, methanol, and ethanol) were selected to obtain soluble cheese fractions. Reference methods included gas chromatography (amino acids and fatty acid profiles), and liquid chromatography (organic acids) were used to obtain the reference results. FT-IR spectra were correlated with chromatographic data using pattern recognition analysis to develop regression and classification predictive models. All models showed a good fit (R_Pre ≥ 0.91) for predicting the target compounds during cheese ripening. Individual free fatty acids were predicted better in ethanol extracts (0.99 ≥ R_Pre ≥ 0.93, 1.95 ≥ SEP ≥ 0.38), while organic acids (0.98 ≥ R_Pre ≥ 0.97, 10.51 ≥ SEP ≥ 0.57) and total free amino acids (R_Pre = 0.99, SEP = 0.0037) were predicted better by using water-based extracts. Moreover, cheese compounds extracted with methanol provided the best SIMCA classification results in discriminating the different stages of cheese ripening. By using a simple methanolic extraction and collecting spectra with a portable FT-IR device provided a fast, simple, and cost-effective technique to monitor the ripening of white cheese and predict the levels of key compounds that play an important role in the biochemical metabolism of Turkish white cheese.

Keywords: FT-IR; Turkish white cheese; cheese ripening; extraction methods; free amino acids; free fatty acids; organic acids.