テラヘルツ分光法を利用したチーズの品質評価に関する検討(<特集>食品生産・流通における赤外放射の応用(その2)-最新動向と展望-)

概要

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We demonstrated a quality evaluation of cheeses using terahertz spectroscopy. Strip preparations of seven kinds of commercially produced cheeses were measured and the characteristic spectra were obtained. Casein, milk lipid, and sodium chloride, as dominant components of cheese, were scanned using a terahertz spectrometer based on a Fourier transform infrared spectrometer, and we found that the absorption coefficient of casein became larger than that of sodium chloride below 75cm^<-1>. We analyzed the spectrum of Camembert cheese at 75.2cm^<-1> to obtain a correlation with the crude protein concentration using the Kjeldahl method, and a significant correlation was shown. However, since the shape of the terahertz spectrum of casein was different from that of defatted and dehydrated cheese, this suggested the possibility that not only the crude protein concentration but also the micro structure consisting of casein micelles or fat particles in cheese was included in the terahertz spectrum.
社団法人照明学会の論文
2009-08-01