NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin

By R. Ríos-Reina, D. L. García-González, R. Callejón, José Manuel Amigo. Food Control, 2018

66 citations recorded by the source corpus.

Abstract High-quality wine vinegars protected by the indication “Protected Designation of Origin” (PDO) need efficient tools to protect their brands and prevent adulteration and unfair competition. In this sense, Near-Infrared spectroscopy (NIRs) combined with chemometrics has demonstrated its usefulness in food authentication. This work assessed NIRs and Chemometrics as a rapid and non-destructive methodology for this purpose. In this study, 83 high-quality wine vinegars of the Spanish PDOs “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles” of different categories, and 11 wine vinegars without PDO, were analyzed in the range 12000-4000 cm−1. Principal component analysis (PCA) was performed to explore the spectra and Partial Least Squares-Discriminant Analysis (PLS-DA) was used to build classification models. The high ability of prediction obtained (>90% correct classification) demonstrated the usefulness of this methodology for authentication of PDO wine vinegars and their categories.

Subfields: Analytical Chemistry, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/9ed0f48f525658ede8d5fcf1343f573335f009e9