Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics

• Published in: Food chemistry Vol. 280; pp. 321 - 327
• Main Authors: Ghidini, Sergio, Varrà, Maria Olga, Dall'Asta, Chiara, Badiani, Anna, Ianieri, Adriana, Zanardi, Emanuela
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.05.2019
• Subjects: Authentication; bass; Chemometrics; Dicentrarchus labrax; European sea bass; Farming system; farming systems; Geographical origin; Mediterranean Sea; near-infrared spectroscopy; NIR spectroscopy; principal component analysis; provenance; rearing; Mediterranean Sea; Ext; RMSEP; F; AUROC; Farming system; Int; RMSECV; SD; European sea bass; SG; SI; WM; W; NIRS; CV-ANOVA; SNV; OPLS-DA; EM; Geographical origin; CM; NIR spectroscopy; PCA; CV; PC; Authentication; VIP; Chemometrics; RMSEE

•Chemometric analysis of near infrared spectra of sea bass was performed.•Untargeted authentication of sea bass from different origins was feasible.•Variables responsible for discrimination were identified.•Discriminant models were internally and externally validated. Chemometric analysis of near-in...