Principal component analysis of proteolytic profiles as markers of authenticity of PDO cheeses.

Joana Santos Guerreiro, Mário Barros, Paulo Fernandes, Preciosa Pires, Ronald Bardsley

Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Avenida do Atlântico, 4900-348 Viana do Castelo, Portugal. joana@estg.ipvc.pt

Food chemistry 2013 Feb 15

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The casein fraction of 13 Portuguese PDO cheeses were analysed using Urea-PAGE and reverse phase-high performance liquid chromatography (RP-HPLC) and then subjected to chemometric evaluation. The chemometric techniques of cluster analysis (CA) and principal component analysis (PCA) were used for the classification studies. Peptide mapping using Urea-PAGE followed by CA revealed two major clusters according to the similarity of the proteolytic profile of the cheeses. PCA results were in accordance with the grouping performed using CA. CA of RP-HPLC results of the matured cheeses revealed the presence of one major cluster comprising samples manufactured with only ovine milk or milk admixtures. When the results of CA technique were compared with the two PCA approaches performed, it was found that the grouping of the samples was similar. Both approaches, revealed the potential of proteolytic profiles (which is an essential aspect of cheese maturation) as markers of authenticity of PDO cheeses in terms of ripening time and milk admixtures not mentioned on the label. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Joana Santos Guerreiro, Mário Barros, Paulo Fernandes, Preciosa Pires, Ronald Bardsley. Principal component analysis of proteolytic profiles as markers of authenticity of PDO cheeses. Food chemistry. 2013 Feb 15;136(3-4):1526-32