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Applications of UV–visible, fluorescence and mid-infrared spectroscopic methods combined with chemometrics for the authentication of apple vinegar

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  • معلومة اضافية
    • بيانات النشر:
      MDPI
    • الموضوع:
      2023
    • Collection:
      Izmir Institute of Technology: DSpace@IZTECH / İYTE Akademik Arşiv Sistemi
    • نبذة مختصرة :
      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. © 2023 by the authors.
    • ISSN:
      2304-8158
    • Relation:
      Foods; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11147/13392; https://doi.org/10.3390/foods12061139; 12; WOS:000967888200001; 2-s2.0-85151156897; Q1; N/A
    • الرقم المعرف:
      10.3390/foods12061139
    • الدخول الالكتروني :
      https://hdl.handle.net/11147/13392
      https://doi.org/10.3390/foods12061139
    • Rights:
      open
    • الرقم المعرف:
      edsbas.5C4828BF