« Previous AbstractA fluorescent alpha-factor analogue exhibits multiple steps on binding to its G protein coupled receptor in yeast    Next AbstractA metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication »

Sci Rep

Title:		Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods
Author(s):		Bajer T; Hill M; Ventura K; Bajerova P;
Address:		"Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic. Institute of Endocrinology, Narodni 8, 116 94, Prague, Czech Republic. Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic. petra.bajerova@upce.cz"
Journal Title:		Sci Rep
Year:		2020
Volume:		20201103
Issue:		1
Page Number:		18965 -
DOI:		10.1038/s41598-020-75939-0
ISSN/ISBN:		2045-2322 (Electronic) 2045-2322 (Linking)
Abstract:		"This research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector. Obtained volatile profiles were treated and analysed by multivariate regression with a reduction of dimensionality-orthogonal projections to latent structure for the classification of fruit spirits according to their fruit of origin. Basic result of statistical analysis was the differentiation of spirits to groups with respect to fruit kind. Tested kinds of fruit spirits were strictly separated from each other. The selection was achieved with a specificity of 1.000 and a sensitivity of 1.000 for each kind of spirit. The statistical model was verified by an external validation. Hierarchical cluster analysis (calculation of distances by Ward's method) showed a similarity of volatile profiles of pome fruit spirits (apple and pear brandies) and stone fruit spirits (especially mirabelle and plum brandies)"
Keywords:		"Alcoholic Beverages/*analysis Chromatography, Gas/*methods Cluster Analysis Flame Ionization/*methods Fruit/*chemistry Solid Phase Microextraction/*methods Volatile Organic Compounds/analysis;"
Notes:		"MedlineBajer, Tomas Hill, Martin Ventura, Karel Bajerova, Petra eng England 2020/11/05 Sci Rep. 2020 Nov 3; 10(1):18965. doi: 10.1038/s41598-020-75939-0"