期刊
ANALYTICA CHIMICA ACTA
卷 589, 期 1, 页码 96-104出版社
ELSEVIER
DOI: 10.1016/j.aca.2007.02.036
关键词
head-space mass spectrometry; vinegar; parallel factor analysis; classification; authentication; wavelet transform
This work can be seen as an attempt to develop an analytical procedure in the context of quality control and authenticity assessment of typical food. To this aim, head-space mass spectrometry (HS-MS) coupled with multivariate data analysis, is proposed as a fast technique for furnishing a clear visualization and a suitable interpretation of the ageing process of 'Aceto Balsamico Tradizionale di Modena' (ABTM) and, for classifying products of different age. Considering the complexity of this food matrix, due to its traditional making procedure, the obtained instrumental data have first been analysed by parallel factor analysis (PARAFAC), an extension of principal component analysis to higher order arrays, in order to visualise the 'natural' grouping of vinegar samples and to inspect producers similarity/dissimilarity. On the basis of the PARAFAC results a reasonable class partition with respect to ageing was accomplished and both linear discriminant analysis (LDA) and soft independent modelling of class analogy (SIMCA) were applied as classification tools. Furthermore, it has been shown that discrimination on age basis can be improved by using feature selection in the wavelet domain through WPTER algorithm. (c) 2007 Elsevier B.V. All rights reserved.
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