Characterizing and authenticating montilla-moriles PDO vinegars using near infrared reflectance spectroscopy (nirs) technology

Sensors (Switzerland)

Volumn 14, Issue 2, 2014, Pages 3528-3542

  De la Haba, María José ^a   Arias, Mar ^a   Ramírez, Pilar ^b   López, María Isabel ^b   Sánchez, María Teresa ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Authentication; NIR spectroscopy; Quality parameters; Wine vinegar

Indexed keywords

EID: 84894256785     PISSN: 14248220     EISSN: None     Source Type: Journal    
DOI: 10.3390/s140203528     Document Type: Article

References (33)

1. Anklam, E.; Lipp, M.; Radovic, B.; Chiavaro, E.; Palla, G. Characterization of Italian vinegar by pyrolysis-mass spectrometry and a sensor device ("electronic nose"). Food Chem. 1998, 61, 243-248.
2. Charles, M.; Martin, B.; Ginies, C.; Etiévant, P.; Coste, G.; Guichard, E. Potent aroma compounds of two red wine vinegars. J. Agric. Food Chem. 2000, 48, 70-77.
3. 2 for direct determination of Pb in vinegar by graphite furnace atomic absorption spectrometry. Food Chem. 2007, 105, 236-241.
4. Lapa, R.A.S.; Lima, J.L.F.C.; Pérez-Olmos, R.; Ruiz M.P. Simultaneous automatic potentiometric determination of acidity, chloride and fluoride in vinegar. Food Control 1995, 6, 155-159.
5. Sáiz-Abajo, M.J.; González-Sáiz, J.M.; Pizarro, C. Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study. Food Chem. 2006, 99, 615-621.
6. Chen, Q.; Ding, J.; Cai, J.; Zhao, J. Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools. Food Chem. 2012, 135, 590-595.
7. Fan, W.; Shan, Y.; Li, G.; Lv, H.; Li, H.; Liang, Y. Application of competitive adaptive reweighted sampling method to determine effective wavelengths for prediction of total acid of vinegar. Food Anal. Methods 2012, 5, 585-590.
8. Bao, Y.; Liu, F.; Kong, W.; Sun, D.W.; He, Y.; Qiu, Z. Measurement of soluble solid contents and pH of white vinegars using VIS/NIR spectroscopy and least squares support vector machine. Food Bioprocess Technol. 2014, 7, 54-61.
9. Shi, J.; Zou, X.; Huang, X.; Zhao, J.; Li, Y.; Hao, L.; Zhang, J. Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine. Food Chem. 2013, 138, 192-199.
10. Ministerio de la Presidencia. Métodos Oficiales de Análisis de Aceites y Grasas, Cereales y Derivados, Productos Lácteos y Productos Derivados de la Uva (Spanish Official Analytical Methods for Oils and Fats, Cereals, Dairy Products and Enological Products); BOE num. 167, de 14 de julio de 1977: Madrid, España, 1977; pp. 15800-15808. (in Spanish)
11. Ministerio de Agricultura, Pesca y Alimentación. Métodos Oficiales de Análisis (Spanish Official Analytical Methods); Secretaria General Técnica, Ministerio de Agricultura, Pesca y Alimentación: Madrid, España, 1993; Volume 2, pp. 391-392. (in Spanish)
12. The International Organisation of Vine and Wine (OIV). Wine Vinegar: Measurement of Methanol, Superior Alcohols and Ethyl Acetate. Resolution OENO 70-2000. Available online: http://www.oiv.int/oiv/info/enquestionairemethodes?lang=en 2000. (accessed on 18 February 2014).
13. Singleton, V.L.; Rossi, J.A., Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
14. Sudraud, P. Interpretation des courbes d'absorption des vins rouges. Ann. Technol. Agric. 1958, 7, 203-208.
15. Pérez-Ponce, A.; Garrigues, S.; de la Guardia, M. Vapour generation-fourier transform infrared direct determination of ethanol in alcoholic beverages. Analyst 1996, 121, 923-928.
16. Shenk, J.S.; Westerhaus, M.O. Analysis of Agricultural and Food Products by Near Infrared Reflectance Spectroscopy; NIRSystems, Inc.: Silver Spring, MD, USA, 1995.
17. Williams, P.C. Implementation of Near-Infrared Technology. In Near-Infrared Technology in the Agricultural and Food Industries; Williams, P.C., Norris, K.H., Eds.; American Association of Cereal Chemists, Inc.: St. Paul, MN, USA, 2001; pp. 145-169.
18. McGlone, V.A.; Jordan, R.B.; Martinsen, P.J. Vis/NIR estimation at harvest of pre and post-storage quality indices for "royal gala" apple. Postharvest Biol. Technol. 2002, 25, 135-144.
19. Osborne, B.G.; Fearn, T.; Hindle, P. Practical NIR Spectroscopy with Applications in Food and Beverage Analysis; Longman Scientific and Technical: London, UK, 1993.
20. Dambergs, R.G.; Kambouris, A.; Francis, I.L.; Gishen, M. Rapid analysis of methanol in grape derived distillation products using near-infrared transmission spectroscopy. J. Agric. Food. Chem. 2002, 50, 3079-3084.
21. Yano, T.; Aimi, T.; Nakano, Y.; Tamai, M. Prediction of the concentrations of ethanol and acetic acid in the culture broth of a rice vinegar fermentation using near-infrared spectroscopy. J. Ferment. Bioeng. 1997, 84, 461-465.
22. An, Z.; Lu, H.; Jiang, H.; Ying, Y. Prediction of marked age of mature vinegar based on fourier transform near infrared spectroscopy. IFIP Adv. Inf. Commun. Technol. 2011, 344, 737-743.
23. González-Sáiz, J.M.; Estaban-Díez, I.; Sánchez-Gallardo, C.; Pizarro, C. Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: Value addition to worthless onions. Anal. Bioanal. Chem. 2008, 391, 2937-2947.
24. Wang, Z.; Liu, F.; He, Y. Comparison and determination of acetic acid of plum vinegar using visible/near infrared spectroscopy and multivariate calibration. In Proceedings of the WRI World Congress on Computer Science and Information Engineering, Los Angeles, CA, USA, 31 March 2009-2 April 2009; Volume 7, pp. 201-204.
25. Llaguno, C.; Polo, M.C. El Vinagre de Vino (Wine Vinegar); Consejo Superior de Investigaciones Científicas: Madrid, España, 1991. (in Spanish)
26. Troncoso, A.M.; Guzmán, M. Constituyentes característicos de los vinagres vínicos andaluces (principal components of the andalusian wine vinegars). Alimentaria 1988, 41, 49-51. (in Spanish)
27. Casale, M.; Armanino, C.; Casolino, C.; Oliveros, C.C.; Forina, M.A. Chemometrical approach for vinegar classification by headspace mass spectrometry of volatile compounds. Food Sci. Technol. Res. 2006, 12, 223-230.
28. Durán-Guerrero, E.; Castro-Mejías, R.; Natera-Marín, R.; Palma-Lovillo, M.; García-Barroso, C. A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes. J. Sci. Food Agric. 2010, 90, 712-718.
29. Fernández de Simón, B.; Cadahía, E.; Jalocha, J. Volatile compounds in spanish red wine aged in barrels made of spanish, french, and american oak wood. J. Agric. Food Chem. 2003, 51, 7671-7678.
30. Pérez-Marín, D.; Garrido-Varo, A.; Guerrero, J.E. Optimization of discriminant partial least squares regression models for the detection of animal by-product meals in compound feedingstuffs by near-infrared spectroscopy. Appl. Spectrosc. 2006, 60, 1432-1437.
31. Gerbi, V.; Zeppa, G.; Antonelli, A.; Carnacini, A. Sensory characterisation of wine vinegars. Food Qual. Prefer. 1997, 8, 24-34.
32. Guerrero, M.I.; Heredia, F.J.; Troncoso, A.M. Characterization and differentiation of wine vinegars by multivariate analysis. J. Sci. Food Agric. 1994, 66, 209-212.
33. Pizarro, C.; Esteban, I.; Sáiz-Abajo, M.J.; González-Sáiz, J.M. Caracterización y Clasificación de Vinagres Según Materia Prima y Proceso de Elaboración Mediante Espectroscopía de Infrarrojo Cercano (NIRS) (Characterization and Classification of Wine Vinegar by Raw Material and Manufacturing Process using Near Infrared Spectroscopy). In Proceedings of the Second Symposium on R + D + I for Vinegar Production, Cordoba, Spain, 26-28 April 2006; pp. 223-230. (in Spanish).