Rapid detection of grape syrup adulteration with an array of metal oxide sensors and chemometrics

Multiblock data applied in organic grape juice authentication by one-class classification OC-PLS

A new strategy has been developed to enhance the assessment of the authenticity of whole grape juice within the organic class. This approach is based on the analysis of data from different analytical sources. The novel method employs a multiblock regression technique, specifically the one-class partial least squares (OC-PLS) classifier, to establish a relationship between each predictor block and the response variable. Sequential calculations are performed after orthogonalization with respect to the preceding regression scores. The proposed method has demonstrated effectiveness in detecting targeted samples. The results achieved of the best models for the test set had rates of up to 100 % sensitivity, 89 % specificity, and 83 % accuracy. To compare with the multiblock models, the DD-SIMCA method was employed, but it yielded inferior results when applied to visible data. The multiblock approach proved to be efficient in evaluating from different datasets of varied sources to classification of organic grape juice.

Miniaturized Microscale Solid-Phase Extraction-Based Module for Highly Efficient DNA Extraction and Purification from Grapevine Samples

Several developments over the last few years are being directed toward improving DNA-based analysis to simplify, miniaturize, and reduce the time and cost of analysis, with the objective to allow its use in decentralized settings. One of the most interesting fields is DNA extraction and purification, a key step for ensuring good analytical performance. In this sense, microscale solid phase extraction (μSPE) offers paramount advantages for an improved DNA yield. In this work, we have developed a miniaturized module for DNA purification based on μSPE using a borosilicate glass microfiber filter as the solid phase. We also established a protocol for highly efficient DNA purification from vegetable samples, including leaves and grapes from four different varieties from the PDO Douro and two varieties from the Minho wine regions. The protocol demonstrated excellent performance when compared with a commercial kit with a DNA recovery yield of around 50%.

Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market

We aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n = 27), grape (n = 24), Juniper (n = 13), and mulberry (n = 12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis. Partial least squares regression models generated to predict the key quality traits of Turkish molasses demonstrated excellent correlation with reference analysis (R²_Val ≥ 0.96) and low standard error of prediction (SEP ≤ 2.88). The FT-IR sensor provided a feasible approach for molasses testing to assess its quality through manufacturing and storage, also provided a powerful tool to -ensure proper product labeling.

E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.

Identification of multi-concentration aromatic fragrances with electronic nose technology using a support vector machine

Due to the concentration effect, there is a major challenge for the electronic nose system to identify different odor samples with multiple concentrations. The development of artificial intelligence provides new ways to solve such problems. This article attempts to use support vector machine (SVM) technology to distinguish four fragrance samples with three concentrations, including roman chamomile, jasmine, lavender, and orange. The responses of these samples were collected by an 11-sensor electronic nose. After baseline correction, data smoothing, and removal of non-responsive sensors, the signals of 8 sensors were used for subsequent model analysis. Due to the concentration effect, when the primary signal intensities were used as features, the electronic nose cannot distinguish between different aroma types (accuracy less than 50%). When the normalized maximum signal intensity X_mr was used, the accuracy of the model was greatly improved. Graphic analysis and PCA showed that the normalized feature effectively eliminates the concentration effect, and appropriately reducing some sensors can enhance the ability to distinguish odors. The SVM correctly classified all 14 aromas when feeding 8 sets of data to train the radial kernel C-classification SVM. This showed that the cross-interference of the sensors was reduced, and the resolving power of the electronic nose was enhanced after the feature reduction.

E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review

Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.