new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes

• Published in: Journal of the science of food and agriculture Vol. 90; no. 4; pp. 712 - 718
• Main Authors: Guerrero, Enrique Durán, Mejías, Remedios Castro, Marín, Ramón Natera, Lovillo, Miguel Palma, Barroso, Carmelo García
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.03.2010; Wiley; John Wiley and Sons, Limited
• Subjects: Acetic Acid - chemistry; Acetic Acid - classification; aged vinegar; Biological and medical sciences; Classification; Discriminant Analysis; Fermented food industries; food analysis; Food Analysis - methods; food composition; Food industries; Food science; Fourier transform infrared spectroscopy; Fourier transforms; Fundamental and applied biological sciences. Psychology; Least-Squares Analysis; Mathematical analysis; mid-infrared; Multivariate Analysis; nondestructive methods; organic acid; organic acids and salts; pattern recognition methods; polyphenols; principal component analysis; processed foods; rapid methods; Raw materials; Spectroscopy; Spectroscopy, Fourier Transform Infrared - methods; Spectrum analysis; Statistics as Topic; Vinegar; vinegars; volatile compounds; Wines and vinegars; Wood; Volatile compound; polyphenols; Fourier transformation; pattern recognition methods; Raw materials; Method; Pattern recognition; Multivariate analysis; Vinegar; Organic acids; Infrared spectrometry; Polyphenol; mid-infrared; Classification; Production; volatile compounds; organic acid
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3873

BACKGROUND: Due to the diversity of vinegars on the market and the increase in demand, it is considered necessary to investigate and establish criteria for classifying them in order to obtain more information concerning their real origin. New spectroscopic techniques such us mid-infrared spectroscopy with Fourier transform (FT-IR) are capable of providing information in relation to these aspects. FT-IR combined with multivariate analysis has been used to classify vinegars according to the raw materials and production processes (with or without ageing in wood). Principal component analysis (PCA), partial least-squares discriminant analysis regression (PLS-DA) and stepwise linear discriminant analysis (SLDA) were used.RESULTS: The results obtained have been compared to those achieved using different analytical parameters (polyphenolic content, organic acids and volatile compounds). SLDA and PLS-DA results show the ability of mid-FT-IR spectra to discriminate among vinegars from different raw materials and with or without ageing in wood, with correct classification percentages similar to those obtained using different analytical parameters.CONCLUSION: The discriminative ability combined with other advantages (e.g. rapid and non-destructive analysis, low cost) makes this new FT-IR method a promising tool for the classification and/or differentiation of vinegars.