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Tabacchi, Raffaele

Nom
Tabacchi, Raffaele
Affiliation principale
Fonction
Professeur.e émérite
Identifiants
https://libra.unine.ch/handle/123456789/32205

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  • Publication
    Accès libre
    Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
    (2005)
    Pillonel, Laurent
    ;
    Bütikofer, U.
    ;
    Schlichtherle-Cerny, H.
    ;
    Tabacchi, Raffaele 
    ;
    Bosset, Jacques-Olivier
    The goal of this work was to classify European Emmental cheeses according to their geographic origin using analytical approaches. Twenty-five analytical parameters (factors) were measured in 183 samples. Results were combined by multivariate statistical analysis. Discriminant analysis (DA) and an artificial neural network (ANN) delivered similar results when all regions and factors were included; 95% and 91%, respectively, of the samples were correctly classified in the validation procedure. To reduce the analytical costs and the risk of overfitting, a DA based on a selection of only 11 factors was calculated. In this case, the Jackknifed validation delivered 95% correct assignments. Finally, a system was optimised to discriminate between the Swiss samples and cheeses from other regions. Building a new model for each of the six pairs, Switzerland vs. another region, 100% correct classification could be achieved for the Swiss samples.
  • Publication
    Accès libre
    Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses
    (2002)
    Pillonel, L.
    ;
    Badertscher, R.
    ;
    Bütikofer, U.
    ;
    Casey, M.
    ;
    Dalla Torre, M.
    ;
    Lavanchy, P.
    ;
    Meyer, J.
    ;
    Tabacchi, Raffaele 
    ;
    Bosset, Jacques-Olivier
    Emmentaler is a hard cheese produced and consumed in many countries. The authenticity of this cheese variety is becoming a matter of national importance with the imminent opening of the cheese market in Switzerland and the introduction of the PDO label for the Emmentaler Switzerland™. This paper is the first in a series reporting the search for parameters that make possible a geographic discrimination of Emmentalers. Twenty Emmentaler cheese samples from six regions in Europe (one from Switzerland, two from France, one from Austria, one from Germany and one from Finland) were considered. In this paper, chemical, biochemical, microbiological, colour and sensory parameters were investigated leading to the following preliminary results. The presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss. The concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses. Chemical parameters such as fat content and pH value as well as biochemical parameters such as L- and D-lactate and pyruvate allowed us to partially discriminate between the regions when these data were combined by principal component analysis. The colour of the body also showed significant differences.