کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1188767 | 963497 | 2009 | 4 صفحه PDF | دانلود رایگان |

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