Journal
FOOD CONTROL
Volume 131, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2021.108477
Keywords
Red garlic; Organosulfur volatiles; HS-SPME-GC-MS; Volatile composition; Traceability; PLS-DA
Categories
Ask authors/readers for more resources
The study analyzed 68 samples of red garlic from four Italian areas to investigate if volatile composition is related to geographical origin, using HS-SPME/GC-MS analysis. The PLS-DA model successfully classified most external samples, and VIP analysis identified 13 organosulfur compounds significantly dependent on the garlic flavor and the origin of the bulbs.
Sixty-eight samples of red garlic harvested in four Italian areas were analyzed by means of head-space solid phase micro-extraction (HS-SPME) coupled to gas-chromatography with mass spectrometry (GC-MS) to test whether the volatile composition is related with the geographical origin of the bulbs. HS-SPME/GC-MS analysis was optimized by means of a Box-Behnken design of experiment. Once GC-MS signals were collected and the volatiles identified, geographical classification was attempted by Partial Least Squares Discriminant Analysis (PLS-DA). To perform the external validation of the model, the investigated samples were divided into a training and a test set of 42 and 26 samples, respectively. The PLS-DA model correctly classified 21 external samples. Eventually, Variable Importance in Projection (VIP) analysis identified 13 organosulfur compounds (two sulphides, eight disulphides and three trisulphides), among the 25 detected ones, displaying a content in garlic flavour significantly dependent on the geographical origin of the bulbs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available