Abstract
Ultraviolet-visible (UV-vis) spectroscopy has shown successful results in the last few years to characterize and classify wine vinegar according to its quality, particularly those with a protected designation of origin (PDO). Due to these promising results, together with the simplicity, price, speed, portability of this technique and its ability to create robust hierarchical classification models, the objective of this work was the development of a computer tool or software, named VinegarScan, which uses the UV-vis spectra to be able to perform quality control and authentication of wine vinegar in a quick and user-friendly way. This software was based on the open-source GUI created in C++ using several data mining algorithms (e.g., decision trees, classification algorithms) on UV-vis spectra. This software achieved satisfactory prediction results with the available analytical UV-vis data. The future idea of utility is to combine the VinegarScan tool with a portable UV-vis device that could be used by control bodies of the wine vinegar industry to achieve a clear differentiation from their competitors to avoid fraud.
Highlights
Ultraviolet-visible (UV-vis) spectroscopy is the most straightforward and economical spectroscopic technique applied to analyze food liquids, such as wine, beer, or vinegar [1,2,3,4], due to its wide applicability, fastness of analysis, absence of generated residues, and its ease of use, with no costs and non-skilled operators [4]
By looking at the mean spectrum of UV-vis for each class of vinegars (Figure 3) and following the same schema of the hierarchical classification model (HCM) (Figure 1) and decision trees (DT) developed (Figure 2), it could be seen the spectral regions that differs for each type of wine vinegar
Regarding the classification results of the test samples included in the software, 100% of the samples were correctly classified in their corresponding category
Summary
Ultraviolet-visible (UV-vis) spectroscopy is the most straightforward and economical spectroscopic technique applied to analyze food liquids, such as wine, beer, or vinegar [1,2,3,4], due to its wide applicability, fastness of analysis, absence of generated residues, and its ease of use, with no costs and non-skilled operators [4] It is based on the measurement absorption of the electromagnetic radiation from the ultraviolet and visible regions, from 190 to 750 nm [5]. The identification and quantification of compounds is possible in a pure component system, but in foods, UV-vis spectra generally show only a few broad absorbance bands that are often rather broad and difficult to associate to single chromophores [6]. This technique has mainly been applied to non-targeted food analysis [4]
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