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Article

A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting

by
Alessandro Zappi
1,
Valentina Marassi
1,2,*,
Nicholas Kassouf
1,
Stefano Giordani
1,
Gaia Pasqualucci
1,
Davide Garbini
3,
Barbara Roda
1,2,
Andrea Zattoni
1,2,
Pierluigi Reschiglian
1,2 and
Dora Melucci
1,4
1
Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
2
byFlow srl, 40129 Bologna, Italy
3
COOP ITALIA Soc. Cooperativa, Casalecchio di Reno, 40033 Bologna, Italy
4
CIRI Agrifood, University of Bologna, 47521 Cesena, Italy
*
Author to whom correspondence should be addressed.
Molecules 2022, 27(17), 5507; https://doi.org/10.3390/molecules27175507
Submission received: 15 July 2022 / Revised: 12 August 2022 / Accepted: 24 August 2022 / Published: 27 August 2022
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Foods—Second Edition)
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Abstract

Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are required. Chemometric approaches offer valuable information: data on tomato sauce is usually obtained through chromatography (HPLC and GC) coupled to mass spectrometry, which requires chemical pretreatment and the use of organic solvents. In this paper, a faster, cheaper, and greener analytical procedure has been developed for the analysis of volatile organic compounds (VOCs) and the colloidal fraction via multivariate statistical analysis. Tomato sauce VOCs were analysed by GC coupled to flame ionisation (GC-FID) and to ion mobility spectrometry (GC-IMS). Instead of using HPLC, the colloidal fraction was analysed by asymmetric flow field-fractionation (AF4), which was applied to this kind of sample for the first time. The GC and AF4 data showed promising perspectives in food-quality control: the AF4 method yielded comparable or better results than GC-IMS and offered complementary information. The ability to work in saline conditions with easy pretreatment and no chemical waste is a significant advantage compared to environmentally heavy techniques. The method presented here should therefore be taken into consideration when designing chemometric approaches which encompass a large number of samples.
Keywords: green analytical methods; asymmetric flow field-flow fractionation AF4; AF4-multidetection; food colloids; volatile compounds (VOC); Gas Chromatography; ion-mobility spectroscopy; chemometric analysis; principal component analysis (PCA); FFF-chemometrics green analytical methods; asymmetric flow field-flow fractionation AF4; AF4-multidetection; food colloids; volatile compounds (VOC); Gas Chromatography; ion-mobility spectroscopy; chemometric analysis; principal component analysis (PCA); FFF-chemometrics

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MDPI and ACS Style

Zappi, A.; Marassi, V.; Kassouf, N.; Giordani, S.; Pasqualucci, G.; Garbini, D.; Roda, B.; Zattoni, A.; Reschiglian, P.; Melucci, D. A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules 2022, 27, 5507. https://doi.org/10.3390/molecules27175507

AMA Style

Zappi A, Marassi V, Kassouf N, Giordani S, Pasqualucci G, Garbini D, Roda B, Zattoni A, Reschiglian P, Melucci D. A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules. 2022; 27(17):5507. https://doi.org/10.3390/molecules27175507

Chicago/Turabian Style

Zappi, Alessandro, Valentina Marassi, Nicholas Kassouf, Stefano Giordani, Gaia Pasqualucci, Davide Garbini, Barbara Roda, Andrea Zattoni, Pierluigi Reschiglian, and Dora Melucci. 2022. "A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting" Molecules 27, no. 17: 5507. https://doi.org/10.3390/molecules27175507

APA Style

Zappi, A., Marassi, V., Kassouf, N., Giordani, S., Pasqualucci, G., Garbini, D., Roda, B., Zattoni, A., Reschiglian, P., & Melucci, D. (2022). A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules, 27(17), 5507. https://doi.org/10.3390/molecules27175507

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