Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics

Fudge, A, Wilkinson, K, Ristic, R and Cozzolino, D 2012, 'Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics', Journal of Agricultural and Food Chemistry, vol. 60, no. 1, pp. 52-59.


Document type: Journal Article
Collection: Journal Articles

Title Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics
Author(s) Fudge, A
Wilkinson, K
Ristic, R
Cozzolino, D
Year 2012
Journal name Journal of Agricultural and Food Chemistry
Volume number 60
Issue number 1
Start page 52
End page 59
Total pages 8
Publisher American Chemical Society
Abstract In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.
Subject Sensor Technology (Chemical aspects)
Food Sciences not elsewhere classified
Keyword(s) classification
guaiacol
linear discriminant analysis
mid-infrared spectroscopy
principal component analysis
smoke taint
wine
DOI - identifier 10.1021/jf203849h
Copyright notice © 2011 American Chemical Society
ISSN 0021-8561
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