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A digital image smartphone-based approach to Slovak Tokaj wine authentication chemometric assisted.
Onça, Larisa; Koljancic, Nemanja; Furdíková, Katarína; Khvalbota, Liudmyla; Spánik, Ivan; Gomes, Adriano A.
Afiliação
  • Onça L; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil.
  • Koljancic N; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
  • Furdíková K; Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
  • Khvalbota L; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
  • Spánik I; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
  • Gomes AA; Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil; Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. E
Food Chem ; 456: 140075, 2024 Oct 30.
Article em En | MEDLINE | ID: mdl-38876057
ABSTRACT
The authentication of Slovak wines in comparison to other similar wines from various geographical regions, namely Hungary, France, Austria, and Ukraine, was conducted using the OC-PLS, DD-SIMCA, and PLS-DM models, all of them operating in rigorous way. The study involved 63 samples, of which 41 originated from Slovakia, covering diverse wine types such as varietal wines, cuvée selections (different "putnový"), and essence. To capture digital images under controlled conditions, a custom-made cardboard box with white inner surfaces was devised and equipped with a smartphone. During the training phase, sensitivities of 96%, 100%, and 96% were attained for OC-PLS, DD-SIMCA, and PLS-DM, respectively. In the subsequent stages of validation and testing for DD-SIMCA and PLS-DM, the proposed methods displayed optimal efficiency, achieving both sensitivity and specificity rates of 100%. However, such results were not achieved in the case of OC-PLS, which exhibited efficiency levels of 90% in validation and 80% in testing.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Smartphone País/Região como assunto: Europa Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Smartphone País/Região como assunto: Europa Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil