Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8887963 | Food Control | 2018 | 9 Pages |
Abstract
High-quality wine vinegars protected by the indication “Protected Designation of Origin” (PDO) need efficient tools to protect their brands and prevent adulteration and unfair competition. In this sense, Near-Infrared spectroscopy (NIRs) combined with chemometrics has demonstrated its usefulness in food authentication. This work assessed NIRs and Chemometrics as a rapid and non-destructive methodology for this purpose. In this study, 83 high-quality wine vinegars of the Spanish PDOs “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles” of different categories, and 11 wine vinegars without PDO, were analyzed in the range 12000-4000â¯cmâ1. Principal component analysis (PCA) was performed to explore the spectra and Partial Least Squares-Discriminant Analysis (PLS-DA) was used to build classification models. The high ability of prediction obtained (>90% correct classification) demonstrated the usefulness of this methodology for authentication of PDO wine vinegars and their categories.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
RocÃo RÃos-Reina, Diego Luis GarcÃa-González, Raquel MarÃa Callejón, José Manuel Amigo,