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Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds.
- Source :
-
Food chemistry [Food Chem] 2019 Mar 30; Vol. 277, pp. 25-30. Date of Electronic Publication: 2018 Oct 23. - Publication Year :
- 2019
-
Abstract
- An untargeted method using headspace solid-phase microextraction coupled to electronic nose based on mass spectrometry (HS-SPME/MS-eNose) in combination with chemometrics was developed for the discrimination of oranges of three geographical origins (Italy, South Africa and Spain). Three multivariate statistical models, i.e. PCA/LDA, SELECT/LDA and PLS-DA, were built and relevant performances were compared. Among the tested models, SELECT/LDA provided the highest prediction abilities in cross-validation and external validation with mean values of 97.8% and 95.7%, respectively. Moreover, HS-SPME/GC-MS analysis was used to identify potential markers to distinguish the geographical origin of oranges. Although 28 out of 65 identified VOCs showed a different content in samples belonging to different classes, a pattern of analytes able to discriminate simultaneously samples of three origins was not found. These results indicate that the proposed MS-eNose method in combination with multivariate statistical analysis provided an effective and rapid tool for authentication of the orange's geographical origin.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Subjects :
- Citrus sinensis metabolism
Discriminant Analysis
Electronic Nose
Gas Chromatography-Mass Spectrometry
Italy
Principal Component Analysis
Solid Phase Microextraction
South Africa
Spain
Volatile Organic Compounds isolation & purification
Citrus sinensis chemistry
Volatile Organic Compounds analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 277
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30502142
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.10.105