Quantitative structure-property relationship analyses of aminograms in food: Hard cheeses

The concentrations of the amino acids of Reggianito Argentino and Goya full-ripened industrial Argentine hard cheeses were subjected to quantitative structure-property relationship (QSPR) models. We used the statistical Replacement Method technique for designing the best multi-parametric linear regression models, which included structural features selected from a pool containing 1497 molecular descriptors. Predicted QSPR values were in good agreement with experimental amino acid profiles carried out in our laboratories. The developed approach is of practical value, especially to assign unknown analyte concentrations for Reggianito Argentino and Goya cheeses, and to establish whether any cheese sample belongs to these kinds of hard cheeses.