Chemical pattern of brazilian apples: a chemometric approach based on the Fuji and Gala varieties

Food Science and Technology (Campinas)

Renato Giovanetti Vieira²  Rosilene Aparecida Prestes²  Frederico Denardi¹  Alessandro Nogueira²  Gilvan Wosiacki² 

[1] ,Universidade Estadual de Ponta Grossa Departamento de Engenharia de Aimentos Ponta Grossa PR ,Brasil

关键词: chemometry;    chemical descriptor;    pattern recognition;    quimiometria;    descritores químicos;    reconhecimento de padrões;   

DOI  :  10.1590/S0101-20612011000200021

来源: SciELO

【 摘 要 】

The chemical composition of apple juices may be used to discriminate between the varieties for consumption and those for raw material. Fuji and Gala have a chemical pattern that can be used for this classification. Multivariate methods correlate independent continuous chemical descriptors with the categorical apple variety. Three main descriptors of apple juice were selected: malic acid, total reducing sugar and total phenolic compounds. A chemometric approach, employing PCA and SIMCA, was used to classify apple juice samples. PCA was performed with 24 juices from Fuji and Gala, and SIMCA, with 15 juices. The exploratory and predictive models recognized 88% and 64%, respectively, as belonging to a mixed domain. The apple juice from commercial fruits shows a pattern related to cv. Fuji and Gala with boundaries from 0.18 to 0.389 g.100 mL-1 (malic acid), from 8.65 to 15.18 g.100 mL-1 (total reducing sugar) and from 100 to 400 mg.L-1 (total phenolic compounds), but such boundaries were slightly shorter in the remaining set of commercial apple juices, specifically from 0.16 to 0.36 g.100 mL-1, from 9.25 to 15.5 g.100 mL-1 and from 180 to 606 mg.L-1 for acidity, reducing sugar and phenolic compounds, respectively, representing the acid, sweet and bitter tastes.

【 授权许可】

CC BY   
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