Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility study

Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

“…Researchers have studied the volatiles from Chinese vinegars and found that they have high contents of alcohols, esters, and furfural, among others (Li et al, 2005;Miao et al, 2010;Wang et al, 2012). GC-MS is the most commonly used method for the volatiles analysis of food, but it requires complex sampling processes and long analysis times (Acree & Teranishi, 1993;Cirlini et al, 2011;Hui, 2010;Pizarro et al, 2008;Schamp & Dirinck, 1982;Wang et al, 2012). Zou et al successfully classified two types of Chinese vinegar using E-nose and chemometrics methods (Zou et al, 2003).…”

Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis

“…The quality and organoleptic properties of vinegar are highly related to the volatile compounds (Wang et al 2012). The classification and discrimination both European and Asiatic vinegars with aroma substances or volatile compounds have been widely studied (Aceña et al 2011;Durán et al 2008;Pizarro et al 2008). Vinegars in Europe are mainly made from fruit or any materials containing sugar, such as sherry wine vinegar, Modena balsamic vinegar, malt vinegar, and cider vinegar (Casale et al 2006a).…”

“…Based on the advantages of implementation of synchronized extraction and concentration steps, headspace-solidphase microextraction (HS-SPME) is the most commonly used method for volatile compounds extraction (Aceña et al 2011;Castro et al 2002;Damascelli and Palmisano 2013;Natera et al 2002;Pizarro et al 2008;Ye et al 2012). After determined by the dynamic head-space gas chromatography with FID detector (HS-GC-FID) (Del Signore 2001;Natera Marín et al 2002;Pizarro et al 2008), gas chromatography-mass spectrometer (GC-MS) (Callejón et al 2008a, b), or direct gas chromatographyolfactometry (D-GCO) techniques (Aceña et al 2011;Callejón et al 2008a, b), the volatile compounds data were analyzed by multivariate statistical technique, such as principal component analysis (PCA) (Luo et al 2013;Zheng et al 2014), linear principal component analysis (LPCA) (Del Signore 2001), cluster analysis (CA) (Xiao et al 2011), linear discriminant analysis (LDA) (Callejón et al 2008a;Casale et al 2006a), stepwise linear discriminant analysis (SLDA) (Pizarro et al 2008), and parallel factor analysis (PARAFAC) (Cocchi et al 2007).…”

“…After determined by the dynamic head-space gas chromatography with FID detector (HS-GC-FID) (Del Signore 2001;Natera Marín et al 2002;Pizarro et al 2008), gas chromatography-mass spectrometer (GC-MS) (Callejón et al 2008a, b), or direct gas chromatographyolfactometry (D-GCO) techniques (Aceña et al 2011;Callejón et al 2008a, b), the volatile compounds data were analyzed by multivariate statistical technique, such as principal component analysis (PCA) (Luo et al 2013;Zheng et al 2014), linear principal component analysis (LPCA) (Del Signore 2001), cluster analysis (CA) (Xiao et al 2011), linear discriminant analysis (LDA) (Callejón et al 2008a;Casale et al 2006a), stepwise linear discriminant analysis (SLDA) (Pizarro et al 2008), and parallel factor analysis (PARAFAC) (Cocchi et al 2007). Moreover, besides identifying or quantifying each chemical substance, the techniques of head-space mass spectrometry (HS-MS) (Casale et al 2006a;Cocchi et al 2007) and electronic gas sensor (Zou et al 2003) were also used to obtain the signal of the whole mixture of volatile compounds for the classification and discrimination of vinegar.…”

Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

“…With increasing concerns about food product adulteration, the food industry, regulatory authorities and consumers are all interested in authenticating raw materials and verifying the origin or the specific character of a product in order to promote quality and to assure food safety [1]. Soy sauce ("Jiangyou" in Chinese) is a traditional fermented condiment widely used in the orient.…”