Spectralprint techniques coupled with chemometric tools for vinegar classifications

Vinícius Avanzi Barbosa Mascareli; Diego Galvan; Jelmir Craveiro de Andrade; Carini Lelis; Carlos Adam Conte-Junior; Giancarlo Michelino Gaeta Lopes; Fernando César de Macedo Júnior; Wilma Aparecida Spinosa

doi:10.1016/j.foodchem.2022.135373

Spectralprint techniques coupled with chemometric tools for vinegar classifications

Food Chem. 2023 Jun 1:410:135373. doi: 10.1016/j.foodchem.2022.135373. Epub 2022 Dec 30.

Authors

Vinícius Avanzi Barbosa Mascareli¹, Diego Galvan², Jelmir Craveiro de Andrade³, Carini Lelis³, Carlos Adam Conte-Junior³, Giancarlo Michelino Gaeta Lopes⁴, Fernando César de Macedo Júnior⁵, Wilma Aparecida Spinosa¹

Affiliations

¹ Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
² Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS 79.070-900, Brazil. Electronic address: diegogalvann@gmail.com.
³ Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-598, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil.
⁴ Departament of Electrical Engineering, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.
⁵ Department of Chemistry, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil.

PMID: 36608560
DOI: 10.1016/j.foodchem.2022.135373

Abstract

Vinegar is a versatile product used for food preservation, cooking, healthcare, and cleaning. In this study, 80 vinegar of different raw materials, aging time, and for the first time by the agronomic method of raw material cultivation were classified by spectralprint techniques with chemometrics. Datasets were obtained by proton nuclear magnetic resonance (¹H NMR), Fourier transforms mid-infrared (FT-IR), near-infrared (NIR), and ultraviolet-visible (UV-vis); then evaluated by common dimension (ComDim) and partial least squares-discriminant analysis (PLS-DA). NMR with PLS-DA had the best prediction performance compared to other techniques, with accuracy values between 92.3 and 100 %, followed by FT-IR and UV-vis of 80.8 and 96.0 % and NIR between 69.2 and 84.0 %. The results indicated that the classification of vinegar according to the agronomic cultivation method is more complex than aging time or raw material. However, any of these spectralprint techniques have demonstrated that they can be used in the classification of vinegar.

Keywords: Aging; ComDim; Fingerprint; Fruit fermented; Multivariate analysis; Organic product; Quality control; Spectroscopic technique.

MeSH terms

Acetic Acid* / chemistry
Agriculture
Chemometrics*
Discriminant Analysis
Least-Squares Analysis
Spectroscopy, Fourier Transform Infrared / methods

Substances

Acetic Acid