Chemical pattern of brazilian apples. A chemometric approach based on the Fuji and Gala varieties
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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| _version_ | 1876466704689659904 |
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| author | Renato Giovanetti Vieira |
| author_facet | Renato Giovanetti Vieira |
| contents | Chemical pattern of brazilian apples. A chemometric approach based on the Fuji and Gala varieties Renato Giovanetti Vieira Rosilene Aparecida Prestes Frederico Denardi Alessandro Nogueira Gilvan Wosiacki Agrociencias Chemometry chemical descriptor pattern recognition 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. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940105021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31 |
| format | Artículo científico |
| id | redalyc_395940105021 |
| institution | Redalyc |
| language | en |
| publishDate | 2011 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Chemical pattern of brazilian apples. A chemometric approach based on the Fuji and Gala varieties Renato Giovanetti Vieira Agrociencias Chemometry chemical descriptor pattern recognition Chemical pattern of brazilian apples. A chemometric approach based on the Fuji and Gala varieties Renato Giovanetti Vieira Rosilene Aparecida Prestes Frederico Denardi Alessandro Nogueira Gilvan Wosiacki Agrociencias Chemometry chemical descriptor pattern recognition 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. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940105021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31 |
| title | Chemical pattern of brazilian apples. A chemometric approach based on the Fuji and Gala varieties |
| topic | Agrociencias Chemometry chemical descriptor pattern recognition |
| url | https://www.redalyc.org/articulo.oa?id=395940105021 |