Classification of Brazilian vinegars according to their H-1 NMR spectra by pattern recognition analysis

dc.creatorBoffo, EF
dc.creatorTavares, LA
dc.creatorFerreira, MMC
dc.creatorFerreira, AG
dc.date2009
dc.dateNOV
dc.date2014-11-15T16:04:18Z
dc.date2015-11-26T17:20:38Z
dc.date2014-11-15T16:04:18Z
dc.date2015-11-26T17:20:38Z
dc.date.accessioned2018-03-29T00:08:14Z
dc.date.available2018-03-29T00:08:14Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 42, n. 9, n. 1455, n. 1460, 2009.
dc.identifier0023-6438
dc.identifierWOS:000268056100001
dc.identifier10.1016/j.lwt.2009.05.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55971
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/55971
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55971
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283182
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThis work describes using H-1 NMR data and pattern recognition analysis to classify vinegars. Vinegar authenticity is linked to raw ingredient source and manufacturing conditions. Application of PCA and HCA methods resulted in the natural clustering of the samples according to the raw material used. Wine vinegars were characterized by a high concentration of ethyl acetate, glycerol, methanol and tartaric acid, while glycerol and ethyl acetate signals were not visible in alcohol/agrin vinegars. Apple vinegars showed to be richer in alanine. The KNN, SIMCA and PLS-DA methods were used to build predictive models for classification of vinegar type wine, apple and alcohol/agrin (27 samples - 22 as training set). The models were tested using an independent set (5 samples), no samples were wrongly classified. Validated models were used to predict the class of 21 commercial samples, which, as expected, were correctly classified. Eight commercial vinegars (honey, orange, pineapple and rice) were discriminated from these samples using PCA method. Honey vinegars did not present ethanol signals and pineapple vinegars presented the largest amount of tartaric acid. Rice and orange vinegars are richer in lactic acid and did not present the methanol signal. Alanine signals were not visible in orange vinegars. (C) 2009 Elsevier Ltd. All rights reserved.
dc.description42
dc.description9
dc.description1455
dc.description1460
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFINEP
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectVinegar
dc.subjectH-1 NMR
dc.subjectSIMCA
dc.subjectKNN
dc.subjectPLS-DA
dc.subjectNuclear-magnetic-resonance
dc.subjectDiscriminant-analysis
dc.subjectNeural-networks
dc.subjectOrange Juice
dc.subjectAcetic-acid
dc.subjectNmr
dc.subjectIdentification
dc.subjectChemometrics
dc.subjectSpectroscopy
dc.subjectWines
dc.titleClassification of Brazilian vinegars according to their H-1 NMR spectra by pattern recognition analysis
dc.typeArtículos de revistas


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