کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188767 | 963497 | 2009 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Study of different kinds of “Pesto Genovese” by the analysis of their volatile fraction and chemometric methods Study of different kinds of “Pesto Genovese” by the analysis of their volatile fraction and chemometric methods](/preview/png/1188767.png)
The volatile fraction of different kinds of Pestogenovese, a typical Italian basil-based pasta sauce, was analysed by Headspace Sorptive Extraction (HSSE)-Gas Chromatography–Mass Spectrometry (GC–MS) coupled with chemometric methods. Three kinds of commercial samples were considered: (a) non heat-processed shop manufactured, (b) heat-processed industrial and (c) non heat-processed industrial samples. The category of heat-processed samples was easily discriminated by the amounts of the terpene hydrocarbon α-terpinene. In order to distinguish the three categories, multivariate statistical analysis was then performed. Good prediction results were obtained by the combination of Linear Discriminant Analysis (LDA) and Stepwise LDA (STEPLDA): the percentage of correct predictions was 92 for food industry manufactured non heat-processed samples and 100 both for shop manufactured, non heat-processed samples, and for food industry manufactured, heat-processed samples.
Journal: Food Chemistry - Volume 114, Issue 1, 1 May 2009, Pages 306–309