Abstract
The food authenticity assessment is an increasingly important issue in food quality and safety. The application of an electronic nose based on ultra-fast gas chromatography technique enables rapid analysis of the volatile compounds from food samples. Due to the fact that this technique provides chemical profiling of natural products, it can be a powerful tool for authentication in combination with chemometrics. In this article, a methodology for classification of Not From Concentrate (NFC) juices was presented. During research samples of 100% orange juice, 100% apple juice, as well as mixtures of these juices with known percentage of base juices were tested. Classification of juice samples was carried out using unsupervised and supervised statistical methods. As chemometric methods, Hierarchical Cluster Analysis, Classification Tree, Naïve Bayes, Neural Network, and Random Forest classifiers were used. The ultra-fast GC technique coupled with supervised statistical methods allowed to distinguish juice samples containing only 1.0% of impurities. The developed methodology is a promising analytical tool to ensure the authenticity and good quality of juices.Graphical abstract
Highlights
A juice manufacturing is one of the major branches which can be distinguished in the food industry
It can be observed that the results of the evaluation of this algorithm regarding accuracy, precision, and sensitivity are 1.0. These results provide 100% effectiveness in predicting the Random Forest algorithm
The use of e-nose based on ultra-fast gas chromatography equipped with unsupervised and supervised chemometric methods is an effective tool for authentication fruit juice
Summary
A juice manufacturing is one of the major branches which can be distinguished in the food industry. Due to the fact that the production of the fruit is seasonal, the fruit juice manufacturing allows us to consume them during the whole year. The most commonly consumed one is orange. Food quality assessment is increasingly important in the food industry. There are many types of fruit juice adulterations. The main one is dilution with water, which reduces the content of soluble solids, such as sugars or organic acids [3] or fragrance extracts and colourants [4]. Very popular type of fruit juice sophistication is the addition of cheaper fruit juices [3]. Orange juices are most often adulterated with the addition of mandarin [5, 6], tangerine [7], lemon [8], or grapefruit [9] juices
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