Premium
Variety‐based discrimination of apple juices by an electronic nose and gas chromatography–mass spectrometry
Author(s) -
Wu Hao,
Wang Jianguo,
Yue Tianli,
Yuan Yahong
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13514
Subject(s) - electronic nose , chemistry , gas chromatography , gas chromatography–mass spectrometry , mass spectrometry , chromatography , linear discriminant analysis , food science , fruit juice , mathematics , artificial intelligence , computer science , statistics
Summary The variety of raw material plays a crucial role in the quality and authenticity of fruit juices and juice products. To characterise and classify apple juices according to variety on the basis of their volatile compounds, electronic nose ( EN ) and gas chromatography–mass spectrometry ( GC ‐ MS ) were applied to detect the apple juices prepared by eight different varieties. The EN was used to analyse the mixture of volatile compounds as a whole and enabled rapid classification of juice samples when coupled with linear discriminant analysis (LDA). LDA showed a perfect discrimination of apple juices based on varieties. GC ‐ MS was utilised to illustrate the differences of volatile compounds among juice samples. Identification of volatile compositions and their contents provides useful access to differentiate juices from different varieties.