1
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Su Y, Zhang J, Wang L, Jin G, Zhang A. Signature of Sr isotope ratios and the contents of elements as a tool to distinguish wine regions in China. Food Chem 2024; 446:138812. [PMID: 38408400 DOI: 10.1016/j.foodchem.2024.138812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 02/28/2024]
Abstract
This study investigated 120 Chinese wines from seven regions and had two objectives: to clarify the Sr isotope ratios and elemental characteristics of each region and to develop a strategy to distinguish the geographic origin of wine without authentic samples to predict its origin. The analyzed 87Sr/86Sr values ranged from 0.708256 to 0.715148, which correlated with the geological characteristics of the regions where they were grown. The Hexi Corridor exhibited the highest ratios of Sr isotopes, while Xinjiang had the lowest. The 87Sr/86Sr values were applied to establish a prediction map which was evaluated through cross-validation. The prediction error was found to be less than 0.00074. The Sr isotope ratio could remain stable for an extended period in a specific location. This map shows the feasibility of identifying wine origin and could be applied to other food products. Adding Sr isotope ratios could improve the accuracy in tracing wine origin.
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Affiliation(s)
- Yingyue Su
- Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, PR China; Northwest A&F University, Yangling 712100, PR China; Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao 066004, PR China
| | - Jiancai Zhang
- Hebei Normal University of Science and Technology, Qinhuangdao 066004, PR China
| | - Lishan Wang
- Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao 066004, PR China
| | - Gang Jin
- Ningxia University, Yinchuan 750021, PR China.
| | - Ang Zhang
- Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao 066004, PR China.
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2
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Ding Y, Zhao M, Shu Y, Hu A, Chen J, Chen W, Wang Y, Yang L. Energy value measurement of milk powder using laser-induced breakdown spectroscopy (LIBS) combined with long short-term memory (LSTM). ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:4684-4691. [PMID: 37674437 DOI: 10.1039/d3ay01144e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/08/2023]
Abstract
Milk powder can provide the necessary nutrients for the growth of infants, and the level of its energy value is an important factor in the measurement of its nutritional value. Therefore, the measurement of the energy value in milk powder is of great significance for the nutritional health of infants. In this study, samples of 32 different brands of milk powder were selected for spectral analysis, and laser-induced breakdown spectroscopy (LIBS) combined with deep belief network (DBN), back propagation (BP) neural network, and long short-term memory (LSTM) models was used to achieve quantitative analysis of the energy value of the milk powder. The experimental results revealed that the LSTM model outperformed the DBN and BP models in terms of accuracy, with a mean relative error (MREP) of 1.0029%, which was 73.03% lower than that of DBN (3.7186%) and 69.53% lower than that of BP (3.2914%). Moreover, the determination coefficient (RP2) value improved significantly from 0.9341 for DBN and 0.9766 for BP to 0.9984. In addition, the root mean square error (RMSEP) decreased to 0.2140 from 0.7042 for DBN and 0.9051 for BP. These results demonstrate that the LSTM model has superior predictive performance compared to the other models. Therefore, the combination of LIBS and LSTM can accurately measure the energy value of milk powder and provide an effective and feasible means for its commercial measurement.
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Affiliation(s)
- Yu Ding
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Meiling Zhao
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Yan Shu
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Ao Hu
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Jing Chen
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Wenjie Chen
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Yufeng Wang
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
| | - Linyu Yang
- Jiangsu Key Laboratory of Big Data Analysis Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China.
- Jiangsu Collaborative Innovation Center on Atmospheric Environment and Equipment Technology, Nanjing University of Information Science & Technology, Nanjing, 210044, China
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3
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Horacek M, Nieuwoudt H, Bauer FF, Bagheri B, Setati ME. Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR. Foods 2023; 12:foods12061175. [PMID: 36981102 PMCID: PMC10048474 DOI: 10.3390/foods12061175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/18/2023] Open
Abstract
Geographic origin and terroir are very important parameters for wine and significantly impact price. Incorrect declarations are known to occur intentionally to increase profit, thus, measures for control are required. Accompanying paperwork has been shown to be unreliable, thus, control of the product itself is required. Here we investigate and compare the stable isotope pattern of South African (Western Cape Province) wine, and evaluate its potential for discrimination from Central European/Austrian wine. The results show that the isotope values of the investigated South African wine samples differ significantly from the values of average Austrian (Central European) wines. Thus, a differentiation of the products from these two regions by stable isotope analysis is generally straightforward. However, the data suggest that vintages from years with exceptionally hot and dry summer weather in Europe may reduce the differentiation between these regions. Therefore, this method is a potent tool for the discrimination of Austrian (Central European) and South African wines under current climatic conditions, although drier and hotter summer weather in Europe, which is likely to occur more frequently due to global climate change, may require further method adjustments in the future.
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Affiliation(s)
- Micha Horacek
- Department of Lithospheric Research, Vienna University, 1090 Vienna, Austria
- Correspondence:
| | - Helene Nieuwoudt
- South African Grape and Wine Research Institute, Department of Viticulture and Enology, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Florian F. Bauer
- South African Grape and Wine Research Institute, Department of Viticulture and Enology, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Bahareh Bagheri
- South African Grape and Wine Research Institute, Department of Viticulture and Enology, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Mathabatha E. Setati
- South African Grape and Wine Research Institute, Department of Viticulture and Enology, Stellenbosch University, Stellenbosch 7602, South Africa
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4
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Effects of variety and vintage on the minerals of grape juice from a single vineyard. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Akamatsu F, Shimizu H, Hayashi S, Kamada A, Igi Y, Koyama K, Yamada O, Goto-Yamamoto N. Chemometric approaches for determining the geographical origin of Japanese Chardonnay wines using oxygen stable isotope and multi-element analyses. Food Chem 2022; 371:131113. [PMID: 34571407 DOI: 10.1016/j.foodchem.2021.131113] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/05/2021] [Accepted: 09/08/2021] [Indexed: 01/17/2023]
Abstract
Determining the geographical origin of wines is a major challenge in wine authentication, but little information is available regarding non-parametric statistical approaches for wines. In this study, we collected 33 domestic Chardonnay wines vinified on a small scale from grapes cultivated in Japan, and 42 Chardonnay wines imported from 8 countries, for oxygen stable isotope and multi-element analyses. Non-metric multidimensional scaling (NMDS), kernel principal component analysis (KPCA) and principal component analysis (PCA) were applied to the oxygen stable isotopic compositions (δ18O) and the concentrations of 18 elements in the wines to compare the extractions by parametric and non-parametric methods. The non-parametric methods, NMDS and KPCA, separated domestic from imported Chardonnay wines better than the parametric method, PCA. Of 19 variables, 18 were important for geographical discrimination, with the δ18O value being the most significant in all statistic methods. Non-parametric multivariate analyses will help discriminate domestic from imported Chardonnay wines.
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Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.
| | - Hideaki Shimizu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Sakura Hayashi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Aya Kamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Kazuya Koyama
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
| | - Nami Goto-Yamamoto
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan
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6
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Kalpage M, Dissanayake C, Diyabalanage S, Chandrajith R, Frew R, Fernando R. Stable Isotope and Element Profiling for Determining the Agroclimatic Origin of Cow Milk within a Tropical Country. Foods 2022; 11:foods11030275. [PMID: 35159427 PMCID: PMC8834379 DOI: 10.3390/foods11030275] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 01/06/2023] Open
Abstract
Information on the geographic origin of milk is important in determining quality attributes and for economic gain through building brand value associated with origin. Stable isotope signatures and trace element concentrations have been increasingly used in authentication of milk, though information on the power of such technology in verifying agroclimatic origin in small continents with diverse climatic, environmental conditions, and animal management practice is scarce. Therefore, the main objective of this study was to investigate the possibility of using a stable isotope composition of C, N, O, and H and element fingerprints to determine the agroclimatic origin of milk produced in different agroclimatic zones of Sri Lanka. Stable isotopes ratios of C, N, H, and O, and elemental fingerprints of milk samples were determined by IRMS and ICP-MS, respectively. Significant variations were observed in stable isotope ratios, especially δ18O and the mean content of Li, Al, Cr, Mn, and Sr in the bulk milk samples obtained from different agroclimatic zones. A linear discriminant analysis differentiated cow milk produced from four agroclimatic zones based on stable isotope ratios, and the inclusion of elemental ratios enhanced the discriminating ability.
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Affiliation(s)
- Maheshika Kalpage
- Sri Lanka Atomic Energy Board, Orugodawatta, Wellampitiya 00900, Sri Lanka; (M.K.); (C.D.)
| | - Champa Dissanayake
- Sri Lanka Atomic Energy Board, Orugodawatta, Wellampitiya 00900, Sri Lanka; (M.K.); (C.D.)
| | - Saranga Diyabalanage
- Instrument Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka;
- Ecosphere Resilience Research Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Rohana Chandrajith
- Department of Geology, Faculty of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka;
| | - Russell Frew
- Department of Chemistry, University of Otago, Dunedin 9016, New Zealand;
| | - Ruchika Fernando
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Correspondence: ; Tel.: +94-71137-3743
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Hao X, Gao F, Wu H, Song Y, Zhang L, Li H, Wang H. From Soil to Grape and Wine: Geographical Variations in Elemental Profiles in Different Chinese Regions. Foods 2021; 10:foods10123108. [PMID: 34945659 PMCID: PMC8701803 DOI: 10.3390/foods10123108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/09/2021] [Accepted: 12/12/2021] [Indexed: 11/21/2022] Open
Abstract
Elemental profiles are frequently applied to identify the geographical origin and authenticity of food products, to guarantee quality. The concentrations of fifteen major, minor, and trace elements (Na, Mg, K, Ca, Al, Fe, Mn, Cu, Zn, Rb, Sr, Li, Cd, Cs, and Ba) were determined in soils, “Meili” grapes, and wines from six regions in China by inductively coupled plasma mass spectrometry (ICP-MS). The elemental concentrations in these samples, according to the geographical origins, were analyzed by one-way analysis of variance (ANOVA) with Duncan’s multiple comparisons. The bioconcentration factor (BCF) from soil to grape and the transfer factor (TF) from grape to wine were calculated. Mg, K, Ca, Cu, Zn, Rb, Sr, and Ba presented higher BCF values than the other seven elements. The TF values of six elements (Na, Mg, K, Zn, Li, and Cs) were found to be greater than one. Moreover, the correlation of element content between the pairs of soil–grape, grape–wine, and bioconcentration factor (BCF)–environmental factor were analyzed. Significant correspondences among soil, grape, and wine were observed for K and Li. Two elements (Sr and Li) showed significant correlations between BCF and environmental factor (relative humidity, temperature, and latitude). A linear discriminant analysis (LDA) with three variables (K, Sr, Li) revealed a high accuracy (>90%) to determine the geographical origin for different Chinese regions.
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Affiliation(s)
- Xiaoyun Hao
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China; (X.H.); (F.G.); (L.Z.); (H.L.)
| | - Feifei Gao
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China; (X.H.); (F.G.); (L.Z.); (H.L.)
| | - Hao Wu
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen 518033, China;
| | - Yangbo Song
- Agriculture and Animal Husbandry College, Qinghai University, Xining 810015, China;
| | - Liang Zhang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China; (X.H.); (F.G.); (L.Z.); (H.L.)
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China; (X.H.); (F.G.); (L.Z.); (H.L.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, Xianyang 712100, China
- China Wine Industry Technology Institute, Yinchuan 750021, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China; (X.H.); (F.G.); (L.Z.); (H.L.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, Xianyang 712100, China
- China Wine Industry Technology Institute, Yinchuan 750021, China
- Correspondence: ; Fax: +86-8709-1099
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8
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Kamilari E, Mina M, Karallis C, Tsaltas D. Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional terroirs. Front Microbiol 2021; 12:726483. [PMID: 34630353 PMCID: PMC8494061 DOI: 10.3389/fmicb.2021.726483] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 08/23/2021] [Indexed: 12/25/2022] Open
Abstract
Wine production in Cyprus has strong cultural ties with the island's tradition, influencing local and foreign consumers' preferences and contributing significantly to Cyprus' economy. A key contributor to wine quality and sensorial characteristics development is the microbiota that colonizes grapes and performs alcoholic fermentation. Still, the microbial patterns of wines produced in different geographic regions (terroir) in Cyprus remain unknown. The present study investigated the microbial diversity of five terroirs in Cyprus, two from the PGI Lemesos region [Kyperounta (PDO Pitsilia) and Koilani (PDO Krasochoria)], and three from the PGI Pafos region [Kathikas (PDO Laona Akamas), Panayia, and Statos (PDO Panayia)], of two grape varieties, Xynisteri and Maratheftiko, using high-throughput amplicon sequencing. Through a longitudinal analysis, we examined the evolution of the bacterial and fungal diversity during spontaneous alcoholic fermentation. Both varieties were characterized by a progressive reduction in their fungal alpha diversity (Shannon index) throughout the process of fermentation. Additionally, the study revealed a distinct separation among different terroirs in total fungal community composition (beta-diversity) for the variety Xynisteri. Also, Kyperounta terroir had a distinct total fungal beta-diversity from the other terroirs for Maratheftiko. Similarly, a significant distinction was demonstrated in total bacterial diversity between the PGI Lemesos region and the PGI Pafos terroirs for grape juice of the variety Xynisteri. Pre-fermentation, the fungal diversity for Xynisteri and Maratheftiko was dominated by the genera Hanseniaspora, Aureobasidium, Erysiphe, Aspergillus, Stemphylium, Penicillium, Alternaria, Cladosporium, and Mycosphaerella. During and post-fermentation, the species Hanseniaspora nectarophila, Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Aureobasidium pullulans, became the predominant in most must samples. Regarding the bacterial diversity, Lactobacillus and Streptococcus were the predominant genera for both grape varieties in all stages of fermentation. During fermentation, an increase was observed in the relative abundance of some bacteria, such as Acetobacter, Gluconobacter, and Oenococcus oeni. Finally, the study revealed microbial biomarkers with statistically significant higher relative representation, associated with each geographic region and each grape variety, during the different stages of fermentation. The present study's findings provide an additional linkage between the grape microbial community and the wine terroir.
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Affiliation(s)
- Eleni Kamilari
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Minas Mina
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology, Lemesos, Cyprus
- Kyperounda Winery, P. Photiades Group, Nicosia, Cyprus
| | | | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology, Lemesos, Cyprus
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9
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 2021; 10:1081. [PMID: 34068197 PMCID: PMC8152966 DOI: 10.3390/foods10051081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 12/28/2022] Open
Abstract
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique's principle and focused on said technologies' applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.
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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
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10
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Sun X, Zhang F, Gutiérrez-Gamboa G, Ge Q, Xu P, Zhang Q, Fang Y, Ma T. Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives. Crit Rev Food Sci Nutr 2021; 62:6783-6808. [PMID: 33825545 DOI: 10.1080/10408398.2021.1906624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Fan Zhang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | | | - Qian Ge
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China.,Quality Standards and Testing Institute of Agricultural Technology, Yinchuan, China
| | - Pingkang Xu
- Department of Plant and Soil Sciences, Mississippi State University, Mississippi, USA
| | - Qianwen Zhang
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
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11
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Leder R, Petric IV, Jusup J, Banović M. Geographical Discrimination of Croatian Wines by Stable Isotope Ratios and Multielemental Composition Analysis. Front Nutr 2021; 8:625613. [PMID: 33763440 PMCID: PMC7982904 DOI: 10.3389/fnut.2021.625613] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 01/07/2021] [Indexed: 12/02/2022] Open
Abstract
The δ18O and δ13C (analyzed by isotope ratio mass spectrometry, IRMS) and concentration of 22 selected elements (analyzed by inductively coupled plasma—optical emission spectrometry, ICP-OES) in 190 Croatian microvinified and commercial wine samples from continental and coastal winegrowing areas and from three viticultural zones (B, CI, and CII) were measured to investigate whether multivariate statistical methods could provide the fingerprint for geographical origin determination. The highest power for discrimination of wines produced in Croatian winegrowing areas was achieved by general discriminant analysis (GDA) showing correct classification of 97.9% of all investigated samples, 100.0% of microvinified samples and 84.8% of commercial samples in the cross-validation matrix. The most significant markers for discrimination of coastal and continental areas found by GDA were δ18O and Co, followed by K, Rb, Sn, Li, and δ13C in descending order. GDA showed higher levels of correctly classified samples from three viticultural zones in Croatia if only microvinified samples were employed in the analysis (94.9%) than for all samples together (86.3%) or for commercial samples (66.1%) in the cross-validation matrix. The discrimination of viticultural zones B, CI, and CII in Croatia was achieved by δ18O, Co, Rb, Li, K, and Sn. The results obtained showed that the relationships between the isotopic ratios and concentrations of different considered elements combined with appropriate statistical model represent a powerful tool in discrimination of wines produced in different Croatian winegrowing areas.
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Affiliation(s)
- Renata Leder
- Department of Physico-Chemical Testing, Center for Viticulture, Enology and Edible Oils Analysis, Croatian Agency for Agriculture and Food, Zagreb, Croatia
| | - Ivana Vladimira Petric
- Department for Authentic Products, Center for Viticulture, Enology and Edible Oils Analysis, Croatian Agency for Agriculture and Food, Zagreb, Croatia
| | | | - Mara Banović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Viskić M, Bandić LM, Korenika AMJ, Jeromel A. NMR in the Service of Wine Differentiation. Foods 2021; 10:foods10010120. [PMID: 33429968 PMCID: PMC7827514 DOI: 10.3390/foods10010120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/07/2023] Open
Abstract
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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Affiliation(s)
- Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
- Correspondence:
| | - Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
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Ranaweera RKR, Gilmore AM, Capone DL, Bastian SEP, Jeffery DW. Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chem 2020; 335:127592. [PMID: 32750629 DOI: 10.1016/j.foodchem.2020.127592] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 01/04/2023]
Abstract
With the increased risk of wine fraud, a rapid and simple method for wine authentication has become a necessity for the global wine industry. The use of fluorescence data from an absorbance and transmission excitation-emission matrix (A-TEEM) technique for discrimination of wines according to geographical origin was investigated in comparison to inductively coupled plasma-mass spectrometry (ICP-MS). The two approaches were applied to commercial Cabernet Sauvignon wines from vintage 2015 originating from three wine regions of Australia, along with Bordeaux, France. Extreme gradient boosting discriminant analysis (XGBDA) was examined among other multivariate algorithms for classification of wines. Models were cross-validated and performance was described in terms of sensitivity, specificity, and accuracy. XGBDA classification afforded 100% correct class assignment for all tested regions using the EEM of each sample, and overall 97.7% for ICP-MS. The novel combination of A-TEEM and XGBDA was found to have great potential for accurate authentication of wines.
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Affiliation(s)
- Ranaweera K R Ranaweera
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Adam M Gilmore
- HORIBA Instruments Inc., 20 Knightsbridge Rd., Piscataway, NJ 08854, United States
| | - Dimitra L Capone
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Susan E P Bastian
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, South Australia 5064, Australia.
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15
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Perestrelo R, Câmara JS. Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry. Molecules 2020; 25:molecules25061363. [PMID: 32192134 PMCID: PMC7144098 DOI: 10.3390/molecules25061363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 03/06/2020] [Indexed: 11/16/2022] Open
Abstract
Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...]
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16
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Feher I, Magdas DA, Dehelean A, Sârbu C. Characterization and classification of wines according to geographical origin, vintage and specific variety based on elemental content: a new chemometric approach. Journal of Food Science and Technology 2019; 56:5225-5233. [PMID: 31749469 DOI: 10.1007/s13197-019-03991-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022]
Abstract
A highly informative chemometric approach using elemental data to distinguish and classify wine samples according to different criteria was successfully developed. The robust chemometric methods, such fuzzy principal component analysis (FPCA), FPCA combined with linear discriminant analysis (LDA), namely FPCA-LDA and mainly fuzzy divisive hierarchical associative-clustering (FDHAC), including also classical methods (HCA, PCA and PCA-LDA) were efficaciously applied for characterization and classification of white wines according to the geographical origin, vintage or specific variety. The correct rate of classification applying LDA was 100% in all cases, but more compact groups have been obtained for FPCA scores. A similar separation of samples resulted also when the FDHAC was employed. In addition, FDHAC offers an excellent possibility to associate each fuzzy partition of wine samples to a fuzzy set of specific characteristics, finding in this way very specific elemental contents and fuzzy markers according to the degrees of membership (DOMs).
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Affiliation(s)
- Ioana Feher
- 1National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath, 400293 Cluj-Napoca, Romania
| | - Dana Alina Magdas
- 1National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath, 400293 Cluj-Napoca, Romania
| | - Adriana Dehelean
- 1National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath, 400293 Cluj-Napoca, Romania
| | - Costel Sârbu
- 2Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany János, 400028 Cluj-Napoca, Romania
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Authenticity and traceability in beverages. Food Chem 2019; 277:12-24. [DOI: 10.1016/j.foodchem.2018.10.091] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/04/2018] [Accepted: 10/18/2018] [Indexed: 01/17/2023]
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Papaefstathiou E, Agapiou A, Giannopoulos S, Kokkinofta R. Nutritional characterization of carobs and traditional carob products. Food Sci Nutr 2018; 6:2151-2161. [PMID: 30510716 PMCID: PMC6261171 DOI: 10.1002/fsn3.776] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/16/2018] [Accepted: 07/20/2018] [Indexed: 11/09/2022] Open
Abstract
Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine-theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients' chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low-fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.
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Abstract
The wine sector is one of the most economically important agro-food businesses. The wine market value is largely associated to terroir, in some cases resulting in highly expensive wines that attract fraudulent practices. The existent wine traceability system has some limitations that can be overcome with the development of new technological approaches that can tackle this problem with several means. This review aims to call attention to the problem and to present several strategies that can assure a more reliable and authentic wine system, identifying existent technologies developed for the sector, which can be incorporated into the current traceability system.
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