Applications of UV-Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar.

Content Provider	Europe PMC
Author	Cavdaroglu, Cagri Ozen, Banu
Editor	Lei, Hongtao
Copyright Year	2023
Abstract	Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.
Journal	Foods (Basel, Switzerland)
Volume Number	12
PubMed Central reference number	PMC10048337
Issue Number	6
PubMed reference number	36981065
e-ISSN	23048158
DOI	10.3390/foods12061139
Language	English
Publisher	MDPI
Publisher Date	2023-03-08
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	vinegar adulteration UV–visible spectroscopy infrared spectroscopy fluorescence spectroscopy chemometrics spirit vinegar acetic acid partial least square discriminant analysis
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science