Analytical Methods for the Determination of the Geographic Origin of Emmental Cheese. Summary of a Screening Study

摘要

The current paper presents the summary of results obtained during the first part of a 3-year research project on the authenticity and geographic traceability of Emmental cheese. The aim of this study was to select the best methods or parameters for the discrimination between the different regions of origin. A screening test was carried out on more than 30 analytical methods or parameters with a limited number of samples (n=20) from six regions in Europe: Bretagne (F), Savoie (F), Allgaeu (D), Vorarlberg (A), Finland and Switzerland. The following methods or parameters were selected for the remainder of the project: infrared spectroscopy, MS-based electronic nose, short-chain fatty acids as well as other organic acids, major and trace elements, stable isotope ratios, pH-value, gross chemical composition as well as microbiology, especially with regard to Lb. belveticus.