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Use of HS ‐ SPME ‐ GC ‐ MS for the classification of I talian lemon, orange and citrus spp. honeys
Author(s) -
Papotti Giulia,
Bertelli Davide,
Plessi Maria
Publication year - 2012
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/j.1365-2621.2012.03109.x
Subject(s) - citrus × sinensis , aroma , chemistry , food science , orange (colour)
Summary Volatile compounds from 90 Italian citrus honeys of different varieties (lemon, C itrus limon ( L .) B urm., orange, C itrus sinensis ( L .) O sbeck, and citrus, C itrus spp.), 30 provided by CRA ‐ API ( C onsiglio per la R icerca e la S perimentazione in A gricoltura‐ U nità di ricerca di apicoltura e bachicoltura ) ( B ologna, I taly) and 60 purchased on the markets, were analysed to classify them according to the characteristic aroma profiles. A HS ‐ SPME ‐ GC method previously developed and validated was applied. Factor analysis and general discriminant analysis ( GDA ) were carried out on peaks and intensity data. Statistical analyses revealed a good separation between samples; the best model based on peaks data shows 66.5% and 33.5% of total variance explained by the first and the second canonical functions and a predictive capacity of 78.9%. Regarding the intensity data, the CF s of the GDA model explain 53.8% and 46.2% of the total variance and the crossvalidation shows a predictive capacity of 96.7%.