Classification of adulterated raspberry juice using ultra-fast gas chromatography

In order to ensure the proper quality of food products, it is important to detect food contaminations. The aim of this work was to present the possibility of using ultra-fast gas chromatography technique to detect the adulteration of raspberry juice. The subjects were Not From Concentrate raspberry and chokeberry juices, as well as mixtures of these juices. Classification of juice samples was carried out using unsupervised statistical method - Hierarchical Cluster Analysis. Based on the results it can be concluded that the using ultra-fast gas chromatography technique coupled with Hierarchical Cluster Analysis method allowed to distinguish adulterated and unadulterated raspberry juice.