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Volume 90, Issue 8 , Pages 3596-3603 , August 2007

Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese

N. Koca
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210
- Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey
L.E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210
W.J. Harper
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210
V.B. Alvarez
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210
- Corresponding author.

Received 27 January 2007 ,Accepted 26 April 2007.

Mid-infrared spectra of standard short-chain fatty acids (2:0 to 6:0) in the 4,000 to 700cm⁻¹ region. AU = arbitrary units.

Mid-infrared spectra of standard short-chain fatty acids (2:0 to 6:0) in the 4,000 to 700cm⁻¹ region. AU = arbitrary units.
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Mid-infrared spectra and second-derivative spectral transformation of Swiss cheese using Fourier transform infrared spectroscopy-attenuated total reflectance spectroscopy. AU = arbitrary units.

Mid-infrared spectra and second-derivative spectral transformation of Swiss cheese using Fourier transform infrared spectroscopy-attenuated total reflectance spectroscopy. AU = arbitrary units.
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Mid-infrared spectra and second-derivative spectral transformation of the water-soluble fraction of Swiss cheese by Fourier transform infrared spectroscopy-attenuated total reflectance spectroscopy. A

Mid-infrared spectra and second-derivative spectral transformation of the water-soluble fraction of Swiss cheese by Fourier transform infrared spectroscopy-attenuated total reflectance spectroscopy. AU = arbitrary units.
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Partial least squares regression cross-validation plots for acetic, propionic, and butyric acids in Swiss cheese samples for direct measurements (DM; A, C, E) and for the water-soluble fraction (WSF;

Partial least squares regression cross-validation plots for acetic, propionic, and butyric acids in Swiss cheese samples for direct measurements (DM; A, C, E) and for the water-soluble fraction (WSF; B, D, F).
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