Abstract
The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.
Highlights
Food adulteration is still a problem of our time
Twenty-two volatile compounds were found in the fresh mushroom
In set of 29 food products (9 samples were analyzed in triplicate from each product) 9 products were recognized in 100%, 14 products had recognized in 89%
Summary
Food adulteration is still a problem of our time. One of the methods used to assess the authenticity of food is the analysis of the volatile compounds profile, which are a characteristic of food under certain conditions. The volatile profile of food varies over time and depends on many factors, including product freshness, food additives, food processing and preparation, food preservation method, storage conditions, including presence of other products with a strong odour in the place of storage [1,2,3,4]. The electronic nose (E-nose) is a popular tool for quickly assessing the full aroma profile of food products. This measuring technique uses various types of sensors. The most commonly sensors are metal oxide semiconductors, conducting polymers, piezoelectric sensors, optical or calorimetric
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