Abstract
The aim of this work is to assess the potentialities of the synergistic combination of an ultra-fast chromatography-based electronic nose as a fingerprinting technique and multivariate data analysis in the context of food quality control and to investigate the influence of some factors, i.e., basil variety, cut, and year of crop, in the final aroma of the samples. A low = level data fusion approach coupled with Principal Component Analysis (PCA) and ANOVA—Simultaneous Component Analysis (ASCA) was used in order to analyze the chromatographic signals acquired with two different columns (MXT-5 and MXT-1701). While the PCA analysis results highlighted the peculiarity of some basil varieties, differing either by a higher concentration of some of the detected chemical compounds or by the presence of different compounds, the ASCA analysis pointed out that variety and year are the most relevant effects, and also confirmed the results of previous investigations.
Highlights
Component Analysis (ASCA) was used in order to analyze the chromatographic signals acquired with two different columns (MXT-5 and MXT-1701)
The factors “variety” and “year” explained most of the data variance (39.9% and 24.8%, respectively), suggesting their higher influence on the aromatic profile of basil compared to the factor “cut”
This can be observed by the fact that explained variance values of interactions including “cut” are systematically lower than values related to interactions in which “cut” is not involved
Summary
Component Analysis (ASCA) was used in order to analyze the chromatographic signals acquired with two different columns (MXT-5 and MXT-1701). There is a large number of basil cultivars and, for this reason, a standardized descriptor list, based on morphological characteristics, was developed by the International Union of Protection of New Varieties Plants (UPOV) [3]. In this list, O. basilicum is divided into six distinct morphotypes: 1. In the last few years, in Italy, basil demand has increased: from 2015 to 2020, the harvested surface was more than doubled as was the produced quantity [10] In this context, the selection of new varieties with improved agronomic characteristics and richer in appreciated flavor notes became a relevant aspect.
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