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Food Chem

Title:		Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
Author(s):		Cervellieri S; Lippolis V; Mancini E; Pascale M; Logrieco AF; De Girolamo A;
Address:		"Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: vincenzo.lippolis@ispa.cnr.it"
Journal Title:		Food Chem
Year:		2022
Volume:		20220225
Issue:
Page Number:		132548 -
DOI:		10.1016/j.foodchem.2022.132548
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Headspace solid-phase microextraction (HS-SPME) coupled with mass spectrometry-based electronic nose (MS-eNose), in combination with multivariate statistical analysis was used as untargeted method for the rapid authentication of 100% Italian durum wheat pasta. Among the tested classification models, i.e. PCA-LDA, PLS-DA and SVMc, SVMc provided the highest accuracy results in both calibration (90%) and validation (92%) processes. Potential markers discriminating pasta samples were identified by HS-SPME/GC-MS analysis. Specifically, the content of a pattern of 8 out of 59 volatile organic compounds (VOCs) was significantly different between samples of 100% Italian durum wheat pasta and pasta produced with durum wheat of different origins, most of which were related to different lipidic oxidation in the two classes of pasta. The proposed MS-eNose method is a rapid and reliable tool to be used for authenticating Italian pasta useful to promote its typicity and preserving consumers from fraudulent practices"
Keywords:		*Electronic Nose Gas Chromatography-Mass Spectrometry/methods Mass Spectrometry Solid Phase Microextraction/methods Triticum *Volatile Organic Compounds/analysis Authentication Chemometrics Durum wheat pasta Geographical origin MS-based electronic nose Vo;
Notes:		"MedlineCervellieri, Salvatore Lippolis, Vincenzo Mancini, Erminia Pascale, Michelangelo Logrieco, Antonio Francesco De Girolamo, Annalisa eng England 2022/04/14 Food Chem. 2022 Jul 30; 383:132548. doi: 10.1016/j.foodchem.2022.132548. Epub 2022 Feb 25"