Storage and Ripening Monitoring of Pecorino Cheese Through 2D <sup>1</sup>H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization

Storage and Ripening Monitoring of Pecorino Cheese Through 2D <sup>1</sup>H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization

In food processing, non-destructive and non-invasive characterization is a powerful tool for monitoring processes and controlling quality. Cheeses consist of a large variety of products whose nutritional and sensory properties depend on the source materials, cheesemaking procedures, and biochemical...

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Main Authors: Francesca Di Donato, Francesco Gabriele, Alessandra Biancolillo, Cinzia Casieri, Angelo Antonio D’Archivio, Nicoletta Spreti
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Molecules
Subjects:
cheese
proton magnetic relaxation times correlation
Calorimetry
Infrared Spectroscopy
analysis of variance
simultaneous component analysis
Online Access:https://www.mdpi.com/1420-3049/30/14/2916
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