ATR-FTIR as a potential tool for controlling high quality vinegar categories

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

ATR-FTIR as a potential tool for controlling high quality vinegar categories. / Ríos-Reina, Rocío; Callejón, Raquel M.; Oliver-Pozo, Celia; Amigo Rubio, Jose Manuel; García-González, Diego L.

I: Food Control, Bind 78, 2017, s. 230-237.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ríos-Reina, R, Callejón, RM, Oliver-Pozo, C, Amigo Rubio, JM & García-González, DL 2017, 'ATR-FTIR as a potential tool for controlling high quality vinegar categories', Food Control, bind 78, s. 230-237. https://doi.org/10.1016/j.foodcont.2017.02.065

APA

Ríos-Reina, R., Callejón, R. M., Oliver-Pozo, C., Amigo Rubio, J. M., & García-González, D. L. (2017). ATR-FTIR as a potential tool for controlling high quality vinegar categories. Food Control, 78, 230-237. https://doi.org/10.1016/j.foodcont.2017.02.065

Vancouver

Ríos-Reina R, Callejón RM, Oliver-Pozo C, Amigo Rubio JM, García-González DL. ATR-FTIR as a potential tool for controlling high quality vinegar categories. Food Control. 2017;78:230-237. https://doi.org/10.1016/j.foodcont.2017.02.065

Author

Ríos-Reina, Rocío ; Callejón, Raquel M. ; Oliver-Pozo, Celia ; Amigo Rubio, Jose Manuel ; García-González, Diego L. / ATR-FTIR as a potential tool for controlling high quality vinegar categories. I: Food Control. 2017 ; Bind 78. s. 230-237.

Bibtex

@article{b87c9303bd74409a9abe260bd673df64,
title = "ATR-FTIR as a potential tool for controlling high quality vinegar categories",
abstract = "Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality and authenticity. Spectroscopic techniques as Fourier transform mid infrared spectroscopy (FTIR) with Attenuated Total Reflectance (ATR) has been applied to investigate its potential as a rapid, cost-effective and non-destructive tool for characterizing different categories of high-quality vinegars. Spectra from 67 wine vinegars belonging to the PDOs “Vinagre de Jerez” and “Vinagre Condado de Huelva”, including their different established categories, were analyzed in the 4000–600 cm−1 infrared region. Changes associated to categories were observed in the region 1800–900 cm−1. These changes were assigned to certain compounds that increase during aging (e.g. acetic acids, alcohols, esters) or are characteristic of Pedro Ximenez category (e.g. sugars, furfural). Principal component analysis carried out on the most relevant spectral features, revealed that aging of vinegars clearly affect the ATR-FTIR spectra obtained in each PDO.",
keywords = "ATR-FTIR, Authentication, PCA, Protected Designation of Origin, Wine vinegars",
author = "Roc{\'i}o R{\'i}os-Reina and Callej{\'o}n, {Raquel M.} and Celia Oliver-Pozo and {Amigo Rubio}, {Jose Manuel} and Garc{\'i}a-Gonz{\'a}lez, {Diego L.}",
year = "2017",
doi = "10.1016/j.foodcont.2017.02.065",
language = "English",
volume = "78",
pages = "230--237",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - ATR-FTIR as a potential tool for controlling high quality vinegar categories

AU - Ríos-Reina, Rocío

AU - Callejón, Raquel M.

AU - Oliver-Pozo, Celia

AU - Amigo Rubio, Jose Manuel

AU - García-González, Diego L.

PY - 2017

Y1 - 2017

N2 - Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality and authenticity. Spectroscopic techniques as Fourier transform mid infrared spectroscopy (FTIR) with Attenuated Total Reflectance (ATR) has been applied to investigate its potential as a rapid, cost-effective and non-destructive tool for characterizing different categories of high-quality vinegars. Spectra from 67 wine vinegars belonging to the PDOs “Vinagre de Jerez” and “Vinagre Condado de Huelva”, including their different established categories, were analyzed in the 4000–600 cm−1 infrared region. Changes associated to categories were observed in the region 1800–900 cm−1. These changes were assigned to certain compounds that increase during aging (e.g. acetic acids, alcohols, esters) or are characteristic of Pedro Ximenez category (e.g. sugars, furfural). Principal component analysis carried out on the most relevant spectral features, revealed that aging of vinegars clearly affect the ATR-FTIR spectra obtained in each PDO.

AB - Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality and authenticity. Spectroscopic techniques as Fourier transform mid infrared spectroscopy (FTIR) with Attenuated Total Reflectance (ATR) has been applied to investigate its potential as a rapid, cost-effective and non-destructive tool for characterizing different categories of high-quality vinegars. Spectra from 67 wine vinegars belonging to the PDOs “Vinagre de Jerez” and “Vinagre Condado de Huelva”, including their different established categories, were analyzed in the 4000–600 cm−1 infrared region. Changes associated to categories were observed in the region 1800–900 cm−1. These changes were assigned to certain compounds that increase during aging (e.g. acetic acids, alcohols, esters) or are characteristic of Pedro Ximenez category (e.g. sugars, furfural). Principal component analysis carried out on the most relevant spectral features, revealed that aging of vinegars clearly affect the ATR-FTIR spectra obtained in each PDO.

KW - ATR-FTIR

KW - Authentication

KW - PCA

KW - Protected Designation of Origin

KW - Wine vinegars

U2 - 10.1016/j.foodcont.2017.02.065

DO - 10.1016/j.foodcont.2017.02.065

M3 - Journal article

AN - SCOPUS:85014534405

VL - 78

SP - 230

EP - 237

JO - Food Control

JF - Food Control

SN - 0956-7135

ER -

ID: 176437675