Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 3, 2014, Pages 300-316

  Zielinski, Acácio A F ^a,b   Haminiuk, Charles W I ^c   Nunes, Cleiton A ^d   Schnitzler, Egon ^b   van Ruth, Saskia M ^e   Granato, Daniel ^b,e  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^d FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^e WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVITY; CHEMICAL ANALYSIS; CLUSTER ANALYSIS; FRUIT JUICES; HIERARCHICAL SYSTEMS; MATHEMATICAL MODELS; PRINCIPAL COMPONENT ANALYSIS;

ANTI-OXIDANT ACTIVITIES; FOOD SCIENCE AND TECHNOLOGY; HIERARCHICAL CLUSTER ANALYSIS; LINEAR DISCRIMINANT ANALYSIS; MULTIVARIATE STATISTICAL TECHNIQUES; PARTIAL LEAST SQUARE REGRESSION; SOFT INDEPENDENT MODELING OF CLASS ANALOGIES; STATISTICAL TECHNIQUES;

MULTIVARIANT ANALYSIS;

EID: 84904598155     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12060     Document Type: Article

References (124)

1. Abad-García B, Berrueta LA, Garmón-Lobato S, Urkaregi A, Gallo B, Vicente F. 2012. Chemometric characterization of fruit juices from Spanish cultivars according to their phenolic compounds contents: I. citrus fruit. J Agric Food Chem 60:3635-44.
2. Adams MJ. 2004. Chemometrics in analytical spectroscopy. Cambridge: Royal Society of Chemistry.
3. Alezandro MR, Granato D, Lajolo FM, Genovese MI. 2011. Nutritional aspects of second generation soy foods. J Agric Food Chem 59:5490-7.
4. Alezandro MR, Granato D, Genovese MI. 2013. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats. Food Res Intl 54:650-9.
5. Aprea E, Corollaro ML, Betta E, Endrizzi I, Demattè ML, Biasioli F, Gasperi F. 2012. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour. Food Res Intl 49:677-86.
6. Arvanitoyannis IS, Katsota MN, Psarra EP, Soufleros EH, Kallithraka S. 1999. Application of quality control methods for assessing wine authenticity: use of multivariate analysis (chemometrics). Trends Food Sci Tech 10:321-36.
7. Baiano A, Terracone C. 2011. Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics. J Agric Food Chem 59:9815-26.
8. Belton PS, Colquhoun IJ, Kemsley EK, Delgadillo I, Roma P, Dennis MJ, Sharman M, Holmes E, Nicholson JK, Spraul M. 1998. Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties. Food Chem 61:207-13.
9. Bernués A, Ripoll G, Panea B. 2012. Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat. Food Qual Pref 26:211-20.
10. Berrueta LA, Alonso-Salces RM, Heberger K. 2007. Supervised pattern recognition in food analysis. J Chromatogr A 1158:196-214.
11. Besten MA, Nunes DS, Wisniewski Jr A, Sens SL, Granato D, Simionatto EL, Scharf DR, Dalmarco JB, Matzenbacher NI. 2013. Chemical composition of volatiles from male and female specimens of Baccharis trimera collected in 2 distant regions of southern Brazil: a comparative study using chemometrics. Quim Nova 36:1096-100.
12. Blanco-Gomis D, Fernandez-Rubio P, Guitiérrez-Alvarez MD, Magas-Alonso JJ. 1998. Use of high-performance liquid chromatographic-chemometric techniques to differentiate apple juices clarified by microfiltration and ultrafiltration. Analyst 123:125-9.
13. Boggia R, Casolino MC, Hysenaj V, Oliveri P, Zunin P. 2013. A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices. Food Chem 140:735-41.
14. Braga CM, Zielinski AAF, Silva KM, Souza FKF, Pietrowski GAM, Couto M, Granato D, Wosiacki G, Nogueira A. 2013. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics. Food Chem 141:967-74.
15. Burin VM, Falcão LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT. 2010. Color, phenolic content and antioxidant activity of grape juice. Cienc Tecnol Aliment 30:1027-32.
16. Çam M, Hişil Y, Durmaz G. 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chem 112:721-6.
17. Cheng H, Qin ZH, Guo XF, Hu XS, Wu JH. 2013. Geographical origin identification of propolis using GC-MS and electronic nose combined with principal component analysis. Food Res Intl 51:813-22.
18. Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidations of foods. Compr Rev Food Sci Food Safety 8:345-58.
19. Ciosek P, Brzózka Z, Wróblewski W, Martinelli E, Di Natale C, D'Amico A. 2005. Direct and two-stage data analysis procedures based on PCA, PLS-DA and ANN for ISE-based electronic tongue-effect of supervised feature extraction. Talanta 67:590-6.
20. Clerc F, Farrusseng D, Mirodatos C. 2008. OptiCat: a versatile open-source optimization platform for experimental design. Chemometr Intell Lab 93:167-71.
21. Correia PRM, Ferreira MMC. 2007. Non-supervised pattern recognition methods: exploring chemometrical procedures for evaluating analytical data. Quím Nova 30:481-7.
22. Cosio MS, Ballabio D, Benedetti S, Gigliotti C. 2006. Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal Chim Acta 567:202-10.
23. Cozzolino D, Smyth HE, Gishen M. 2003. Feasibility study on the use of visible and near-infrared spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. J Agric Food Chem 51:7703-8.
24. Cozzolino D, Cynkar W, Shah N, Smith P. 2012. Varietal differentiation of grape juice based on the analysis of near- and mid-infrared spectral data. Food Anal Method 5:381-7.
25. Cruz AG, Cadena RS, Walter EHM, Mortazavian AM, Granato D, Faria JAF, Bolini HMA. 2010. Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development. Compr Rev Food Sci Food Safety 9:358-73.
26. Cruz AG, Souza SS, Celeghini MS, Ferreira MMC, Granato D, Sant'Ana AS, Faria JA. 2011. Monitoring the authenticity of Brazilian UHT milk: a chemometric approach. Food Chem 124:692-5.
27. Cruz AG, Cadena RS, Alvaro MBVB, Sant' Ana AS, Oliveira CAF, Bolini HMA, Faria JAF, Ferreira MM. 2013. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT-Food Sci Technol 50:210-4.
28. Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JAP. 2007. Phenolic content and antoxidant activites of white and purple juices manufactures with organically or conventionally-produced grapes. Food Chem Toxicol 45:2574-80.
29. Dani C, Oliboni LS, Umezu FM, Pasquali MAB, Salvador M, Moreira JCF, Henriques AP. 2009. Antioxidant and antigenotoxic activities of purple grape juice-organic and conventional-in adult rats. J Med Food 12:1111-8.
30. Dávalos A, Bartolomé B, Gómez-Cordovés C. 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chem 93:325-30.
31. Downey G, Kelly D. 2004. Detection and quantification of apple adulteration in diluted and sulfited strawberry and raspberry purees using visible and near-infrared spectroscopy. J Agric Food Chem 52:204-9.
32. Duarte IF, Barros A, Delgadillo I, Almeida C, Gil AM. 2002. Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening. J Agric Food Chem 50:3104-11.
33. Ellendersen LSN, Wosiacki G, Granato D, Guergoletto KB. 2012. Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Engr Life Sci 12:475-85.
34. Engel J, Gerretzen J, Szyman E, Jansen JJ, Downey G, Blanchet L, Buydens LMC. 2013. Breaking with trends in preprocessing?. Trends Anal Chem 50:96-106.
35. Fabani MP, Ravera MJA, Wunderlin DA. 2013. Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics. Food Chem 141:1055-62.
36. Feng X, Zhang Q, Cong P, Zhu Z. 2012. Simultaneous determination of flavonoids in different citrus fruit juices and beverages by high-performance liquid chromatography and analysis of their chromatographic profiles by chemometrics. Anal Methods 4:3748-53.
37. Fernandes A, Barreira JCM, Antonio AL, Santos PMP, Martins A, Oliveira BPP, Ferreira ICFR. 2013. Study of chemical changes and antioxidant activity variation induced by gamma-irradiation on wild mushrooms: comparative study through principal component analysis. Food Res Intl 54:18-25.
38. Frankel EN, Bosanek CA, Meyer AS, Silliman K, Kirk LL. 1998. Commercial grape juices inhibit in vitro oxidation of human low-density lipoproteins. J Agric Food Chem 46:834-8.
39. Freitas SKB, Nascimento ECL, Dionízio AGG, Gomes AA, Araújo MCU, Galvão RKH. 2013. A flow-batch analyzer using a low cost aquarium pump for classification of citrus juice with respect to brand. Talanta 107:45-8.
40. Fuleki T, Ricardo-da-Silva JM. 2003. Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice. J Agric Food Chem 51:640-6.
41. Gan HH, Soukoulis C, Fisk I. 2014. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification-a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chem 146:149-56.
42. Garcia-Parrilla MC, Gonzalez GA, Heredia FJ, Troncoso AM. 1997. Differentiation of wine vinegars based on phenolic composition. J Agric Food Chem 45:3487-92.
43. Garcia-Wass F, Hammond D, Mottram DS, Gutteridge CS. 2000. Detection of fruit juice authenticity using pyrolysis mass spectroscopy. Food Chem 69:215-20.
44. Giacomino A, Abollino O, Malandrino M, Mentasti E. 2011. The role of chemometrics in single and sequential extraction assays: a review. Part II. Cluster analysis, multiple linear regression, mixture resolution, experimental design and other techniques. Anal Chim Acta 688:122-39.
45. Gollücke APB, Catharino RR, Souza JC, Eberlin MN, Tavarez DQ. 2009. Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage. Food Chem 112:868-73.
46. Granato D, Katayama FCU, Castro IA. 2010. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT-Food Sci Technol 43:1542-9.
47. Granato D, Branco GF, Faria JAF, Cruz AG. 2011a. Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics. J Sci Food Agric 91:563-71.
48. Granato D, Katayama FCU, Castro IA. 2011b. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chem 129:366-73.
49. Granato D, Katayama FCU, Castro IA. 2012. Characterization of red wines from South America based on sensory properties and antioxidant activity. J Sci Food Agric 92:526-33.
50. Granato D, Calado VMA, Jarvis B. 2014a. Observations on the use of statistical methods in Food Science and Technology. Food Res Intl 55:137-49.
51. Granato D, Oliveira CC, Calado VMA, Ares G. 2014b. Statistical approaches to assess the association between phenolic compounds and the in vitro antioxidant activity of Camellia sinensis and Ilex paraguariensis teas. Crit Rev Food Sci Nut. doi: 10.1080/10408398.2012.750233.
52. Granato D, Oliveira CC, Caruso MSF, Nagato LAF, Alaburda J. 2014c. Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers. Food Res Intl. doi: 10.1016/j.foodres.2013.09.044.
53. Gutiérrez-Capitán M, Santiago JL, Vila-Planas J, Llobera A, Boso S, Gago P, Martínez MC, Jiménez-Jorquera C. 2013. Classification and characterization of different White grape juices by using a hybrid electronic tongue. J Agric Food Chem 61:9325-32.
54. Halliwell B, Gutteridge JMC. 2001. Free-radicals in biology and medicine. New York, N.Y.: Oxford Univ. Press.
55. He J, Rodrigues-Saona LE, Giusti M. 2007. Mid-infrared spectroscopy for juice authentication-rapid differentiation of commercial juices. J Agric Food Chem 55:4443-52.
56. Jandric Z, Roberts D, Rathor MN, Abrahim JA, Islam M, Cannavan A. 2014. Assessment of fruit juice authenticity using UPLC-ToF MS: a metabolomics approach. Food Chem 148:7-17.
57. de Jond S. 1993. SIMPLS: an alternative approach to partial least squares regression. Chemometr Intell Lab Sys 18:251-63.
58. Jung KJ, Wallig MA, Singletary KW. 2006. Purple grape juice inhibits 7, 12-dimethylbenz[a]anthracene (DMBA)-induced rat mammary tumorigenesis and in vivo DMBA-DNA adduct formation. Cancer Lett 233:279-88.
59. Kallithraka S, Arvanitoyannis IS, Kefalas P, El-Zajouli A, Soufleros E, Psarra E. 2001. Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chem 73:501-14.
60. Kallithraka S, Mamalos A, Makris D. 2007. Differentiation of young red wines based on chemometrics of minor polyphenolic constituents. J Agric Food Chem 55:3233-9.
61. Kelly JFD, Downey G. 2005. Detection of sugar adulterants in apple juice using Fourier transform infrared spectroscopy and chemometrics. J Agric Food Chem 53:3281-6.
62. Lacerda D, Buchner I, Gomez R, Henriques JÁ, Dani C, Funchal C. 2012. Antioxidant and hepatoprotective effect of organic and conventional grape juice in rats supplemented with high fat diet. Free Radical Bio Med 53:S96-7.
63. Lawless HT, Heymann H. 2010. Sensory evaluation of food: principles and practices. New York, N.Y.: Springer. p 596.
64. Le Gall G, Puaud M, Colquhoun IJ. 2001. Discrimination between orange juice and pulp wash by 1H nuclear magnetic resonance spectroscopy: identification of marker compounds. J Agric Food Chem 49:580-8.
65. Liu HF, Wu BH, Fan PG, Li SH, Li LS. 2006. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. J Sci Food Agric 86:1526-36.
66. Liu M, Wang J, Li D, Wang M. 2012. Electronic tongue coupled with physicochemical analysis for the recognition of orange beverages. J Food Quality 35:429-41.
67. Longobardi L, Ventrella A, Bianco A, Catucci L, Cafagna I, Gallo V, Mastrorilli P, Agostiano A. 2013. Non-targeted 1H NMR fingerprinting and multivariate statistical analyses for the characterization of the geographical origin of Italian sweet cherries. Food Chem 141:3028-33.
68. Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA. 2013. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chem 137:122-9.
69. Mangas JJ, Suarez B, Picinelli A, Moreno J, Blanco D. 1997. Differentiation by phenolic profile of apple juices prepared according to membrane techniques. J Agric Food Chem 45:4777-84.
70. Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Oliveira MN. 2011. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. J Dairy Sci 94:5330-40.
71. Mark H, Workman Jr J. 2007. Chemometrics in spectroscopy. London: Academic Press.
72. Martina V, Ionescu K, Pigani L, Terzi F, Ulrici A, Zanardi C, Seeber R. 2007. Development of an electronic tongue based on a PEDOT-modified voltammetric sensor. Anal Bioanal Chem 387:2101-10.
73. Meléndez E, Ortiz MC, Sarabia LA, Íñiguez M, Puras P. 2013. Modeling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties. Anal Chim Acta 761:53-61.
74. Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N. 2011. Phytochemical characterization for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. J Sci Food Agric 91:1893-906.
75. Meng JF, Xu TF, Qin MY, Zhuang XF, Fang YL, Zhang ZW. 2012. Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China). Food Res Intl 49:664-71.
76. Nunes CA. 2014. Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats. Food Res Intl. doi: 10.1016/j.foodres.2013.08.041. in press.
77. Nunes CA, Freitas MP, Pinheiro ACM, Bastos SC. 2012. Chemoface: a novel free user-friendly interface for chemometrics. J Braz Chem Soc 23:2003-10.
78. Oliveri P, Downey D. 2012. Multivariate class modeling for the verification of food-authenticity claims. Trends Anal Chem 35:74-86.
79. Olivieri AC, Goicoechea HC, Inon FA. 2004. MVC1: an integrated MatLab toolbox for first-order multivariate calibration. Chemometr Intell Lab 73:189-97.
80. Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. 2013. Metabolomics for assessing safety and quality of plant-derived food. Food Res Intl 54:1172-83.
81. Onwezen MC, Reinders MJ, van der Lans IA, Sijtsema SJ, Jasiulewicz A, Guardia MD, Guerrero L. 2012. A cross-national consumer segmentation based on food benefits: the link with consumption situations and food perceptions. Food Qual Pref 24:276-86.
82. Parente E. 2011. Multivariate statistical tools for chemometrics. In: Fuquay JW, Fox PF, McSweeney PLH, editors. Encyclopedia of dairy sciences. San Diego: Academic Press. p 93-108.
83. Park YK, Kim JS, Kang MH. 2004. Concord grape juice supplementation reduces blood pressure in Korean hypertensive men: double-blind, placebo controlled intervention trial. Biofactors 22:145-7.
84. Park YK, Lee SH, Park E, Kim JS, Kang MH. 2009. Changes in antioxidant status, blood pressure, and lymphocyte DNA damage from grape juice supplementation. Ann NY Acad Sci 1171:385-90.
85. Pellerano RG, Mazza SS, Marigliano RA, Marchevsky EJ. 2008. Multielement analysis of Argentinean lemon juices by instrumental neutronic activation analysis and their classification according to geographical origin. J Agric Food Chem 56:5222-5.
86. Pillonel L, Luginbühl W, Picque D, Schaller E, Tabacchi R, Bosset JO. 2003. Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy. Eur Food Res Technol 216:174-8.
87. Portal Action. 2013. User's Manual. Available from: http://www.portalaction.com.br/. Accessed 2013 August 30.
88. Reid LM, O'Donnell CP, Kelly JD, Downey G. 2004. Preliminary studies for the differentiation of apple juice samples by chemometric analysis of solid-phase microextraction-gas chromatographic data. J Agric Food Chem 52:6891-6.
89. Reid LM, Woodcock T, O'Donnell CP, Kelly JD, Downey G. 2005. Differentiation of apple juice samples on the basis of heat treatment and variety using chemometric analysis of MIR and NIR data. Food Res Intl 38:1109-15.
90. Rodrigo R, Castillo R, Carrasco R, Huerta, P, Moreno M. 2005. Diminution of tissue lipid peroxidation in rats is related to the in vitro antioxidant capacity of wine. Life Sci 76:889-900.
91. Rodriguez-Campos J, Escalona-Buendía HB, Orozco-Avila I, Lugo-Cervantes E, Jaramillo-Flores ME. 2011. Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis. Food Res Intl 44:250-8.
92. Ros JM, Laencina J, Hellín P, Jordán MJ, Vila R, Rumpunen K. 2004. Characterization of juice in fruits of different Chaenomeles species. LWT-Food Sci Technol 37:301-7.
93. van Ruth SM, Frasnelli J, Carbonell L. 2008. Volatile flavour retention in food technology and during consumption: juice and custard examples. Food Chem 106:1385-92.
94. Seiden P, Bro R, Poll L, Munck L. 1996. Exploring fluorescence spectra of apple juice and their connection to quality paramenters by chemometrics. J Agric Food Chem 44:3202-5.
95. Shanmuganayagam D, Warner TF, Krueger CG, Reed JD, Folts JD. 2007. Concord grape juice attenuates platelet aggregation, serum cholesterol and development of atheroma in hypercholesterolemic rabbits. Atherosclerosis 190:135-42.
96. Shirolkar A, Gahlaut A, Hooda V, Dabur R. 2013. Phytochemical composition changes in untreated stem juice of Tinospora cordifolia (W) Mier during refrigerated storage. J Pharm Res 7:1-6.
97. Simó C, Martín-Alvarez P, Barbas C, Cifuentes A. 2004. Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescente data of amino acids. Electrophoresis 25:2885-91.
98. Simpkins WA, Louie H, Wu M, Harrison M, Goldberg D. 2000. Trace elements in Australian orange juices and others products. Food Chem 71:423-33.
99. Snyder AB, Sweeney CF, Rodriguez-Saona LE, Giusti M. 2014. Rapid authentication of concord juice concentration in a grape juice blend using Fourier-transform infrared spectroscopy and chemometric analysis. Food Chem 147:295-301.
100. Sun T, Chen QY, Wu LJ, Yao XM, Sun XJ. 2012. Antitumor and antimetastatic activities of grape skin polyphenols in a murine model of breast cancer. Food Chem Toxicol 50:3462-7.
101. Tamborra P, Esti M. 2010. Authenticity markers in Aglianico, Uva di Troia, Negroamaro and Primitivo grapes. Anal Chim Acta 660:221-6.
102. Vaclavik L, Schreiber A, Lacina O, Cajka T, Hajslova J. 2012. Liquid chromatography-mass spectrometry-based metabolomics for authenticity assessment of fruit juices. Metabolis 8:793-803.
103. Vaira S, Mantovani VE, Robles JC, Sanchis JC, Goicoechea HC. 1999. Use of chemometrics: principal component analysis (PCA) and principal component regression (PCR) for the authentication of orange juice. Anal Lett 32:3131-41.
104. Vallverdú-Queralt A, Medina-Remón A, Casals-Ribes I, Lamuela-Raventos RM. 2012. Is there any difference between the phenolic content of organic and conventional tomato juices? Food Chem 130:222-7.
105. Vallverdú-Queralt A, Bendini A, Tesini F, Valli E, Lamuela-Raventos RM, Toschi TG. 2013. Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets. J Agric Food Chem 61:1044-50.
106. Vandeginste BGM, Massart DL, Buydens LMC, De Jong S, Lewi PJ, Smeyers-Verbeke J. 1998. Handbook of chemometrics and qualimetrics: Part B. Chapter 33. Amsterdam: Elsevier.
107. Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48:893-908.
108. Vargas PN, Hoelzel SC, Rosa CS. 2008. Determinação do teor de polifenóis totais e atividade antioxidante em sucos de uva comerciais. Alim Nutr 19:11-5.
109. Varmuza K, Filzmoser P. 2008. Introduction to multivariate statistical analysis in chemometrics. 1st ed. Boca Raton, Fla.: CRC Press.
110. Vedana MIS, Ziemer C, Miguel OG, Portella AC, Candido LMB. 2008. Efeito do processamento na atividade antioxidante de uva. Alim Nutr 19:159-65.
111. Versari A, Parpinello GP, Mattioli AU, Galasi S. 2008. Characterization of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis. Food Chem 108:334-40.
112. Vigneau E, Thomas F. 2012. Model calibration and feature selection for orange juice authentication by 1H NMR spectroscopy. Chemometr Intell Lab 117:22-30.
113. Vigneau E, Charles M, Chen M. 2014. External preference segmentation with additional information on consumers: a case study on apples. Food Qual Pref 32:83-92.
114. Visschers VHM, Hartmann C, Leins-Hess R, Dohle S, Siegrist M. 2013. A consumer segmentation of nutrition information use and its relation to food consumption behaviour. Food Pol 42:71-80.
115. Vogels JTWE, Terwel L, Tas AC, van den Berg F, Dukel F, van der Greef J. 1996. Detection of adulteration in orange juices by a new screening method using proton NMR spectroscopy in combination with pattern recognition techniques. J Agric Food Chem 44:175-80.
116. Witten IH, Frank E, Hall MA. 2011. Data mining: practical machine learning tools and techniques. Available from: www.cs.waikato.ac.nz/ml/weka. Accessed 2013 September 5.
117. Wold S, Sjöström M, Eriksson L. 2001. PLS-regression: a basic tool of chemometrics. Chemometr Intell Lab 58:109-30.
118. Worch T. 2013. PrefMFA, a solution taking the best of both internal and external preference mapping techniques. Food Qual Pref 30:180-91.
119. Wu D, He Y, Nie P, Cao F, Bao Y. 2010. Hybrid variable selection in visible and near-infrared spectral analysis for non-invasive quality determination of grape juice. Anal Chim Acta 659:229-37. Available from: http://www.sciencedirect.com/science/article/pii/S0003267009015566.
120. Yildirim HK, Akçay YD, Güvenç U, Altindisli A, Sözmen EY. 2005. Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Intl J Food Sci Tech 40:133-42.
121. Zhang X, Dagevos H, He Y, van der Lans I, Zhai F. 2008. Consumption and corpulence in China: a consumer segmentation study based on the food perspective. Food Pol 33:37-47.
122. Zhang X, Huang J, Qiu H, Huang Z. 2010. A consumer segmentation study with regards to genetically modified food in urban China. Food Pol 35:456-62.
123. Zhao M, Downey G, O'Donnell CP. 2014. Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis. Meat Sci 96:1003-11.
124. Zielinski AAF, Haminiuk CWI, Alberti A, Nogueira A, Demiate IM, Granato D. 2014. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res Intl. doi: 10.1016/j.foodres.2013.09.010.