Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS)

Monago Maraña, Olga, Eskildsen, Carl Emil, Galeano Díaz, Teresa, Muñoz de la Peña, Arsenio y Wold, Jens Petter . (2021) Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS). Food Control

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Título Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS)
Autor(es) Monago Maraña, Olga
Eskildsen, Carl Emil
Galeano Díaz, Teresa
Muñoz de la Peña, Arsenio
Wold, Jens Petter
Materia(s) Ciencias
Abstract This paper describes a non-destructive screening method for authentication of paprika belonging to the Spanish Protected Designation of Origin (PDO) “Pimentón de La Vera”. Different multivariate classification models were developed in order to differentiate PDO and non-PDO samples, using visible-near infrared spectra as fingerprint for each paprika sample. Sample treatment was not required. Principal component analysis (PCA) was applied in different spectral ranges: 400–2500, 400–800 and 800–2500 nm. In all spectral ranges, PCA was largely able to differentiate PDO from non-PDO samples. Partial least-squares - discriminant analysis (PLS-DA), PCA-linear discriminant analysis (LDA) and PCA-quadratic discriminant analysis (QDA) were used as classification methods in the different spectral ranges. All methods were able to differentiate PDO from non-PDO samples, with error rates (ER) lower than 0.15. The best models were those obtained with PLS-DA in the NIR range (800–2500 nm), showing ERs lower than 0.07 and error indexes (IERROR) (false positives) lower than 0.05.
Palabras clave Protected designation of origin (PDO)
Paprika
Authentication
Visible-near infrared spectroscopy (Vis-NIRS)
Multivariate analysis
U-PLS/RBL
Editor(es) Elsevier
Fecha 2021-03
Formato application/pdf
Identificador bibliuned:DptoCA-FCIE-Articulos-Omonago-0019
http://e-spacio.uned.es/fez/view/bibliuned:DptoCA-FCIE-Articulos-Omonago-0019
DOI - identifier https://doi.org/10.1016/j.foodcont.2020.107564
ISSN - identifier 0956-7135
Nombre de la revista Food Control
Número de Volumen 121
Número de Issue 8
Página inicial 1184
Página final 1197
Publicado en la Revista Food Control
Idioma eng
Versión de la publicación acceptedVersion
Tipo de recurso Article
Derechos de acceso y licencia http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
Tipo de acceso Acceso abierto
Notas adicionales La versión registrada de este artículo, publicado por primera vez en Food Control (2021) 121, está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.foodcont.2020.107564
Notas adicionales The registered version of this article, first published in Food Control (2021) 121, is available online at the publisher's website: Elsevier, https://doi.org/10.1016/j.foodcont.2020.107564

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Creado: Tue, 20 Feb 2024, 23:59:47 CET