Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables

The coupling of infrared (IR) and fluorescence spectroscopies was used for studying the modifications affecting proteins during cheese ripening. The data treatment was performed using appropriate chemometric methods: Common Components and Specific Weights Analysis and Canonical Correlation Analysis. These methods demonstrated their ability to describe the overall spectral information collected and to extract the relevant information addressing the modifications of proteins. The results obtained showed that the overall methodology, i.e. coupling of spectroscopies with appropriate chemometric methods, was efficient to monitor modifications of proteins intervening during ripening.