Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

Determination of food authenticity is one of the most crucial issues in food quality control and safety. The introduction of new sophisticated techniques, in conjunction with greater consumer demands and expectation for safer products, gives a tremendous impetus to food quality assurance. Wine adult...

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Bibliographic Details
Published inTrends in Food Science & Technology Vol. 10; no. 10; pp. 321 - 336
Main Authors Arvanitoyannis, I.S, Katsota, M.N, Psarra, E.P, Soufleros, E.H, Kallithraka, S
Format Book Review Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.10.1999
Elsevier
Subjects
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Wine
Aminoacid
Authentication
Registered appellation of origin
Quality control
Color
Phenols
Volatile organic compound
Review
Multivariate analysis
Chemometrics
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Summary:Determination of food authenticity is one of the most crucial issues in food quality control and safety. The introduction of new sophisticated techniques, in conjunction with greater consumer demands and expectation for safer products, gives a tremendous impetus to food quality assurance. Wine adulteration, mainly in terms of varieties and regions of origin (geographical), has been very widespread. Therefore, apart from novel experimental techniques, the need emerged for a more comprehensive statistical data analysis. Multivariate analysis comprising principal component analysis (PCA), discriminant analysis (DA), canonical analysis (CA), cluster analysis (CLA), has, in most cases, been effectively employed in wine differentiation and classification according to geographical origin.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(99)00053-9