scholarly journals LC-HRMS for Characterizing Durum Wheat Pasta Production Variability and Consumer Overall Liking

2018 ◽  
Vol 101 (2) ◽  
pp. 360-366
Author(s):  
Francesca Lambertini ◽  
Daniele Cavanna ◽  
Dante Catellani ◽  
Mario Li Vigni ◽  
Caterina Durante ◽  
...  
Keyword(s):  
Analytical Data ◽  
Principal Component ◽  
Food Product ◽  
Food Products ◽  
Least Squares Regression ◽  
Quality Factors ◽  
Sensory Data ◽  
Standard Product ◽  
Production Variability

Abstract Semolina pasta represents one of the most important dishes in Italian cuisine worldwide. Italy is the leader in its production and, recently, the worldwide diffusion of its production has begun to grow tremendously. The perceived quality of a food product, such as pasta, is a key feature that allows a company to increase and maintain the competitive advantage of a specific brand. The overall flavor perception of the consumer, therefore, has become as important as other key quality factors such as texture and color; thus, the food industry needs to meet consumer expectations and needs the tools to objectively “measure” the quality of food products. Untargeted fingerprinting by means of coupling LC with high-resolution MS (HRMS) has been well received within the analytical community, and different studies exploiting this approach for the characterization of high-value food products have recently been reported in the literature. In the present work, a tentative application of the sensomics approach to cluster analysis of semolina pasta obtained using different production conditions was developed to objectively define target molecules that correlate with consumer overall liking of an industrial standard product. Principal component analysis of chemical and physical testing, GC-MS, LC-HRMS, and sensory data were performed with the aim of identifying the main parameters to discern similarities and differences among samples and clustering them according to these features. The correlation between analytical data and compounds related to sensory data was further investigated, and lastly, a partial least-squares regression model for the prediction of consumer overall liking was reported.

scholarly journals Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1623 ◽  
Author(s):  
Sergio Barbosa ◽  
Javier Saurina ◽  
Lluís Puignou ◽  
Oscar Núñez
Keyword(s):  
Czech Republic ◽  
Principal Component ◽  
Food Product ◽  
Least Squares Regression ◽  
The Czech Republic ◽  
Production Region ◽  
Protected Designation Of Origin ◽  
Chemical Descriptors ◽  
Production Areas

Society’s interest in the quality of food products with certain attributes has increased, the attribute of a Protected Designation of Origin (PDO) being an effective tool to guarantee the quality and geographical origin of a given food product. In Spain, two paprika production areas with PDO (La Vera and Murcia) are recognized. In the present work, targeted UHPLC-HRMS polyphenolic and capsaicinoid profiling through the TraceFinderTM screening software, using homemade accurate mass databases, was proposed as a source of chemical descriptors, to address the characterization, classification, and authentication of paprika. A total of 126 paprika samples from different production regions—Spain (La Vera PDO and Murcia PDO) and the Czech Republic, each including different flavor varieties, were analyzed. UHPLC-HRMS polyphenolic profiles showed to be good chemical descriptors to achieve paprika classification and authentication, based on the production region, through principal component analysis and partial least squares regression-discriminant analysis, with classification rates of 82%, 86%, and 100% for La Vera PDO, Murcia PDO, and the Czech Republic, respectively. In addition, a perfect classification was also accomplished among the flavor varieties for the Murcia PDO and Czech Republic samples. By employing the UHPLC-HRMS polyphenolic and capsaicinoid profiles as chemical descriptors, acceptable discrimination among La Vera PDO flavor varieties was also achieved.

Multivariate micropollutants analysis in marine waters

1995 ◽  
Vol 32 (9-10) ◽  
pp. 341-348
Author(s):  
V. Librando ◽  
G. Magazzù ◽  
A. Puglisi
Keyword(s):  
Multivariate Data Analysis ◽  
Partial Least Squares Regression ◽  
Environmental Chemistry ◽  
Sampling Site ◽  
Principal Component ◽  
Least Squares Regression ◽  
Organic Micropollutants ◽  
Suspended Material ◽  
The Difference

The monitoring of water quality today provides a great quantity of data consisting of the values of the parameters measured as a function of time. In the marine environment, and especially in the suspended material, increasing importance is being given to the presence of organic micropollutants, particularly since some are known to be carcinogenic. As the number of measured parameters increases examining the data and their consequent interpretation becomes more difficult. To overcome such difficulties, numerous chemometric techniques have been introduced in environmental chemistry, such as Multivariate Data Analysis (MVDA), Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR). The use of the first technique in this work has been applied to the interpretation of the quality of Augusta bay, by measuring the concentration of numerous organic micropollutants, together with the classical water pollution parameters, in different sites and at different times. The MVDA has highlighted the difference between various sampling sites whose data were initially thought to be similar. Furthermore, it has allowed a choice of more significant parameters for future monitoring and more suitable sampling site locations.

scholarly journals AN EMPIRICAL STUDY ON AWARENESS AND CONSUMPTION PATTERN OF ORGANIC FOOD IN BENGALURU CITY, THE IT CAPITAL OF INDIA: AN ANALYSIS WITH RESPECT TO DIFFERENT DEMOGRAPHIC FACTORS AND AVAILABILITY OF ORGANIC FOOD PRODUCTS IN BENGALURU

2019 ◽  
Vol 7 (1) ◽  
pp. 276-296
Author(s):  
Anwesha Chattopadhyay ◽  
Priyanka Khanzode
Keyword(s):  
Regression Analysis ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Statistical Tools ◽  
Chi Square ◽  
Climate Conditions ◽  
Carbon Particles

Last 5 years have seen lots of changes in the consumption pattern of individuals with concerns rising constantly on the quality of climate conditions, individuals have become aware about change in climate, increasing pollution, deteriorating air quality, excessive use of chemicals in the farms, increase of carbon particles in environment and impact on population. Consumers now-a-days are very particular about the products they are consuming, Thus the concept of organic food product come into picture. This concept is gaining impetus in society especially after increase in health problems in individuals. It refers to using such food product which are eco-friendly and safe. The paper is a humble attempt to understand the level of awareness about organic food products in Bengaluru. This paper also aims at understanding the consumption pattern of individuals in Bengaluru. Statistical tools like ANOVA, Regression analysis, Chi-square tests and different charts are used to analyse the data obtained from a primary survey conducted in Bengaluru. On the basis of analysis done in the paper, it is concluded that the consumption has increased lately although more awareness should be created to make the consumption more popular among consumers.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

Determination of soil organic carbon and nitrogen at the field level using near-infrared spectroscopy

2002 ◽  
Vol 82 (4) ◽  
pp. 413-422 ◽  
Author(s):  
P D Martin ◽  
D F Malley ◽  
G. Manning ◽  
L. Fuller
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Analytical Data ◽  
Principal Component ◽  
Soil Samples ◽  
Organic N ◽  
Least Squares Regression ◽  
Total N ◽  
Organic C

This study explored the use of near-infrared spectroscopy (NIRS) for the rapid analysis of organic C (Corg) and organic N (Norg) in the A horizon of soil within a single field. Soil was sampled throughout a field in Manitoba, Canada to capture soil variability associated with topography. The soil samples were oven-dried and treated with acid to remove carbonates, after which C and N were determined by dry combustion. In this study, portions of the dried soil samples not treated with acid were scanned with a near-infrared scanning spectrophotometer between 1100 and 2500 nm. Correlating the spectral and the chemical analytical data using multiple linear regression or principal component analysis/partial least squares regression gave useful correlations for Corg. Over the range of 0–40 mg g-1 Corg, NIR-predicted values explained 75–78% of the variance in the chemical results. Results were improved to 80% for calibrations developed for the 0–20 mg g-1 organic C range. Useful results were not obtained for Norg although the literature shows that total N in soil is predictable using NIRS. It is likely that the acid treatment altered the composition of the samples in an inconsistent manner such that the chemically analyzed samples and those scanned by NIRS were different from each other in Norg concentration or composition. Extrapolation of these Corg results to the landscape scale implies that NIRS has potential to be a suitable method for mapping C for the purposes of monitoring C sequestration. Key words: Near-infrared spectroscopy, soil, carbon, nitrogen, topography, soil monitoring

scholarly journals Coloring of food by the use of natural color extracted by beetroot (Beta Vulgaris), betalain pigment

2020 ◽  
Author(s):  
Sonika Chaudhary
Keyword(s):  
Beta Vulgaris ◽  
Food Product ◽  
Food Products ◽  
Antioxidant Property ◽  
Natural Food ◽  
Natural Color ◽  
Important Quality ◽  
Vegetables And Fruits ◽  
Betalain Pigment

Color is one of the most important quality attribute in the food products. The purpose of adding color in the foods is to make them attractive, to influence the consumer to buy the product and also to improve the quality of the food product. At the present time the demand of natural color is increased in worldwide due to the awareness of people on therapeutic medicinal properties and their benefits in the place of synthetic colors. Synthetic colors are harmful for health and show toxicity in food products. Natural color are those pigments which is derived from naturally sources such as plants, insects, animals, vegetables and fruits etc. among all these natural dyes, plant based pigments have medicinal values so are mostly preferred. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because the generation of this time is very possessive to their health and preferred the food product which is made from the use of natural color. The present study is based on the use of natural colors in food product in the place of synthetic color. The natural color was extracted from beetroot (Beta Vulgaris) named as betalain pigment. Betalain pigment is rich in antioxidant property, vitamin A and C and also a good source of iron, calcium etc. In this experiment the use of the natural color in the preparation of cookies.Keywords:  natural food color, dyes, extraction, pigment, beetroot, betalain, cookies.

scholarly journals Multivariate Methods Based Soft Measurement for Wine Quality Evaluation

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Shen Yin ◽  
Lei Liu ◽  
Xin Gao ◽  
Hamid Reza Karimi
Keyword(s):  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Principal Component ◽  
Ordinary Least Squares ◽  
Multivariate Methods ◽  
Least Squares Regression ◽  
Wine Quality ◽  
Soft Measurement

Soft measurement is a new, developing, and promising industry technology and has been widely used in the industry nowadays. This technology plays a significant role especially in the case where some key variables are difficult to be measured by traditional measurement methods. In this paper, the quality of the wine is evaluated given the wine physicochemical indexes according to multivariate methods based soft measurement. The multivariate methods used in this paper include ordinary least squares regression (OLSR), principal component regression (PCR), partial least squares regression (PLSR), and modified partial least squares regression (MPLSR). By comparing the performance of the four methods, the MPLSR prediction model shows superior results than the others. In general, to determine the quality of the wine, experienced wine tasters are hired to taste the wine and make a decision. However, since the physicochemical indexes of wine can to some extent reflect the quality of wine, the multivariate statistical methods based soft measure can help the oenologist in wine evaluation.

scholarly journals Water and Soil Quality of Coffee Plantations in the Western Ghats Region, Chikkamagaluru District, Karnataka, India

2020 ◽  
Vol 15 (3) ◽  
pp. 502-514
Author(s):  
Lingayya Raghavendra ◽  
Melally Giddegowda Venkatesha
Keyword(s):  
Soil Quality ◽  
Western Ghats ◽  
Principal Component ◽  
Soil Samples ◽  
Soil Parameters ◽  
Sampling Location ◽  
Quality Factors ◽  
Coffee Plantations ◽  
The Western Ghats

To assess water and soil quality in the Western Ghats' coffee plantations, 66 water and 224 soil samples were collected at four locations for estimation 20 parameters in water and 16 parameters in soil samples. Principal component analysis as applied to a set of chemical data obtained by the laboratory analysis of water and soil. Study locations represented arabica coffee (Coffea arabica) plantations around 50 km2 from Chikkamagaluru town. PCA showed the interrelationship of water and soil parameters for four sampling locations. The clustering of sampling location results was due to the consequence and concentration of water and soil variables. The principal component bi-plot of phosphorous, conductivity, hardness, total dissolved solids, sulphate, magnesium, and alkalinity determined water quality factors. Heavy metals, nitrogen, and total phosphorous greatly influenced the quality of soil samples at different locations.

Food identification by barcode scanning in the Netherlands: a quality assessment of labelled food product databases underlying popular nutrition applications

2018 ◽  
pp. 1-8 ◽  
Author(s):  
Marcus Maringer ◽  
Nancy Wisse-Voorwinden ◽  
Pieter van ’t Veer ◽  
Anouk Geelen
Keyword(s):  
The Netherlands ◽  
Energy Level ◽  
Food Product ◽  
Food Products ◽  
Nutrient Level ◽  
Food Diary ◽  
True Value ◽  
Product Identification ◽  
Google Play

AbstractObjectiveThe quality of labelled food product databases underlying popular diet applications (apps) with barcode scanners was investigated.DesignProduct identification rates for the scanned products and the availability and accuracy of nutrient values were calculated.SettingOne hundred food products were selected from the two largest supermarket chains in the Netherlands. Using the barcode scanners of the selected apps, the products were scanned and the results recorded as food diary entries. The collected data were exported.SubjectsSeven diet apps with barcode scanner and food recording feature were selected from the Google Play and Apple app stores.ResultsEnergy values were available for 99 % of the scanned products, of which on average 79 % deviated not more than 5 % from the true value. MyFitnessPal provided values for sixteen nutrients, while Virtuagym Food and Yazio provided values for only four nutrients. MyFitnessPal also showed the largest percentage of correctly identified products (i.e. 96 %) and SparkPeople the smallest (i.e. 5 %). The accuracy of the provided nutrient values varied greatly between apps and nutrients.ConclusionsWhile energy was the most consistently and accurately reported value, the availability and accuracy of other values varied greatly between apps. Whereas popular diet apps with barcode scanners might be valuable tools for dietary assessments on the product and energy level, they appear less suitable for assessments on the nutrient level. The presence of user-generated database entries implies that the availability of food products might vary depending on the size and diversity of an app’s user base.

scholarly journals Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

2019 ◽  
Vol 81 (3) ◽  
pp. 43-49 ◽  
Author(s):  
R. T. Timakova
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
Cottage Cheese ◽  
Milk Thistle ◽  
Safety Requirements ◽  
Consumer Value ◽  
Quality Of Food

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.

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