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Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar
- Source :
- Foods, Vol 12, Iss 6, p 1139 (2023)
- Publication Year :
- 2023
- Publisher :
- MDPI AG, 2023.
-
Abstract
- Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 12
- Issue :
- 6
- Database :
- Directory of Open Access Journals
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.8f95e4e5abea4ad6b59264d98d6959ec
- Document Type :
- article
- Full Text :
- https://doi.org/10.3390/foods12061139