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Advances in Chromatographic and Spectral Methods Combined with Chemometrics in...
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Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 3354

Special Issue Editors

Dr. Chiara Baldacchini

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Guest Editor
1. Dipartimento di Scienze Ecologiche e Biologiche (DEB), Università degli Studi della Tuscia, 01100 Viterbo, Italy
2. Istituto di Ricerca sugli Ecosistemi Terrestri (IRET), Consiglio Nazionale delle Ricerche (CNR), 05010 Porano, Italy
Interests: impact of nature-based solutions on environment and society; development of new techniques to assess the air quality mitigation by plants; use of urban forest for source apportionment
Special Issues, Collections and Topics in MDPI journals
Dr. Silvia Portarena

E-Mail Website
Guest Editor
Institute of Research on Terrestrial Ecosystems (IRET), National Research Council (CNR), Via Marconi 2, 05010 Porano, Italy
Interests: food analysis; spectroscopy; chromatography; isotopes; biochemistry; food certification; food traceability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the context of the global market, determining the quality and authenticity of foodstuff is of great interest in the food industry, not only for consumers, but also for producers and distributors. The chemical composition of food products is the result of a complex combination of factors including the environment, botanical origin, and agronomical practice, among others. The interaction of these factors has a considerable impact on the organoleptic, nutritional, and bioactive properties of food, which are also connected to human health. For this reason, the implementation of accurate and robust analytical methods to monitor the quality of food products, as well as assessing authentication along the supply chain, is an important topic at the international level.

Chromatographic and spectroscopic methods are currently the most widely employed techniques to investigate the chemical composition of food. In particular, the use of multiple tools, in combination with chemometrics, is the most promising analytical approach to deal with food characterization.

In this context, the journal Foods has launched the Special Issue “Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis”, in order to gather research papers and review articles dealing with the development and application of analytical techniques and emerging approaches in food analysis.

Dr. Chiara Baldacchini
Dr. Silvia Portarena
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • spectroscopy
  • chromatography
  • food quality
  • food authentication
  • chemometrics

Published Papers (4 papers)

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Research

15 pages, 2812 KiB  
Article
Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China
by Jialin Yang, Yihui Liu, Zongyan Cui, Taohong Wang, Tong Liu and Gang Liu
Foods 2024, 13(7), 1065; https://doi.org/10.3390/foods13071065 - 29 Mar 2024
Viewed by 554
Abstract
Honey is well-known as a food product that is rich in active ingredients and is very popular among consumers. Free amino acids (FAAs) are one of the important nutritional components of honey, which can be used not only as a nutritional indicator of [...] Read more.
Honey is well-known as a food product that is rich in active ingredients and is very popular among consumers. Free amino acids (FAAs) are one of the important nutritional components of honey, which can be used not only as a nutritional indicator of honey but also as an indicator of plant source identification. In this study, the contents of 20 FAAs in seven types of honey from 11 provinces in China were examined for the first time. The 20 FAAs were analyzed by ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS). By analyzing 93 honey samples from seven types of honey, the FAAs were found to range from 394.4 mg/kg (linden honey) to 1771.7 mg/kg (chaste honey). Proline ranged from 274.55 to 572.48 mg/kg, and methionine was only present in some of the linden honey, chaste honey, acacia honey, and rape honey. Evaluated by amino acid principal component analysis, multifloral grassland honey had the highest overall evaluation score, acacia and jujube honey were the most similar, while chaste honey was the least similar to the other types of honey. In addition, DNA was extracted from 174 Xinjiang grassland honey samples and different plant leaves for PCR and sequencing to identify the species of nectar plants. As a result, 12 families and 25 species of honey plants were identified. The results confirmed the diversity of FAAs in dissimilar types and sources of honey. This study provides a reference for expanding honey quality standards and verifying the authenticity of honey. Full article
(This article belongs to the Special Issue Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis)
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17 pages, 32981 KiB  
Article
Green Fruit Detection with a Small Dataset under a Similar Color Background Based on the Improved YOLOv5-AT
by Xinglan Fu, Shilin Zhao, Chenghao Wang, Xuhong Tang, Dan Tao, Guanglin Li, Leizi Jiao and Daming Dong
Foods 2024, 13(7), 1060; https://doi.org/10.3390/foods13071060 - 29 Mar 2024
Viewed by 477
Abstract
Green fruit detection is of great significance for estimating orchard yield and the allocation of water and fertilizer. However, due to the similar colors of green fruit and the background of images, the complexity of backgrounds and the difficulty in collecting green fruit [...] Read more.
Green fruit detection is of great significance for estimating orchard yield and the allocation of water and fertilizer. However, due to the similar colors of green fruit and the background of images, the complexity of backgrounds and the difficulty in collecting green fruit datasets, there is currently no accurate and convenient green fruit detection method available for small datasets. The YOLO object detection model, a representative of the single-stage detection framework, has the advantages of a flexible structure, fast inference speed and excellent versatility. In this study, we proposed a model based on the improved YOLOv5 model that combined data augmentation methods to detect green fruit in a small dataset with a background of similar color. In the improved YOLOv5 model (YOLOv5-AT), a Conv-AT block and SA and CA blocks were designed to construct feature information from different perspectives and improve the accuracy by conveying local key information to the deeper layer. The proposed method was applied to green oranges, green tomatoes and green persimmons, and the mAPs were higher than those of other YOLO object detection models, reaching 84.6%, 98.0% and 85.1%, respectively. Furthermore, taking green oranges as an example, a mAP of 82.2% was obtained on the basis of retaining 50% of the original dataset (163 images), which was only 2.4% lower than that obtained when using 100% of the dataset (326 images) for training. Thus, the YOLOv5-AT model combined with data augmentation methods can effectively achieve accurate detection in small green fruit datasets under a similar color background. These research results could provide supportive data for improving the efficiency of agricultural production. Full article
(This article belongs to the Special Issue Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis)
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12 pages, 2148 KiB  
Article
Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)
by Yuanmo Wang, Qingzhen Zhu, Songzhong Liu, Leizi Jiao and Daming Dong
Foods 2024, 13(4), 620; https://doi.org/10.3390/foods13040620 - 19 Feb 2024
Viewed by 744
Abstract
Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine [...] Read more.
Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overripe. The results showed that the composition of VOCs differed depending on the ripening stage. In particular, the concentrations of esters and terpenes significantly increased during the overripe stage. Three ripening stages were clearly discriminated by heatmap clustering and principal component analysis (PCA). This study provided a rapid and non-destructive method to evaluate the ripening stages of Occidental pears. The result can help fruit farmers to decide the optimum harvest time and hence reduce their economic losses. Full article
(This article belongs to the Special Issue Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis)
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27 pages, 5083 KiB  
Article
Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis
by Aakriti Darnal, Simone Poggesi, Edoardo Longo, Annagrazia Arbore and Emanuele Boselli
Foods 2024, 13(1), 18; https://doi.org/10.3390/foods13010018 - 20 Dec 2023
Viewed by 917
Abstract
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) [...] Read more.
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like “floral” aroma, “stone-fruit” flavor, “yellow” color, “caramelized” aroma, and “tropical fruit” aroma according to an Italian panel. For Pinot Noir wine, “licorice” aroma, “cloves” aroma, “fresh wood” aroma, “red fruit” flavor, “cherry” aroma, and “spicy” flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties. Full article
(This article belongs to the Special Issue Advances in Chromatographic and Spectral Methods Combined with Chemometrics in Food Analysis)
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