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| 1. |  | VINCIGUERRA, L. L.; BÖCK, F. C.; SCHNEIDER, M. P.; REIS, N. A. P. C.; SILVA, L. F. da; SOUZA, K. C. M de; GUERRA, C. C.; GOMES, A. de A.; BERGOLD, A. M.; FERRÂO, M. F. Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach. Food Chemistry, v. 362, n. 130087, 2021.| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
21/06/2021 |
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Data da última atualização: |
21/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
VINCIGUERRA, L. L.; BÖCK, F. C.; SCHNEIDER, M. P.; REIS, N. A. P. C.; SILVA, L. F. da; SOUZA, K. C. M de; GUERRA, C. C.; GOMES, A. de A.; BERGOLD, A. M.; FERRÂO, M. F. |
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Afiliação: |
LAYANE LENARDON VINCIGUERRA, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil; FERNANDA CARLA BÖCK, Institute of Chemistry, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil; MATEUS PIRES SCHNEIDER, Institute of Chemistry, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil; NATALIA ALEJANDRA PISONI CANEDO REIS, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil; LETICIA FLORES DA SILVA, CNPUV; KELLY CHRISTINA MENDES DE SOUZA, Instituto de Ciˆencias Exatas-ICE. Universidade Federal do Sul e Sudeste do Para-Unifesspa; CELITO CRIVELLARO GUERRA, CNPUV; ADRIANO DE ARAÚJO GOMES, Instituto de Ciˆencias Exatas-ICE. Universidade Federal do Sul e Sudeste do Pará-Unifesspa; ANA MARIA BERGOLD, Faculty of Pharmacy, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil; MARCO FLÔRES FERRÂO, Instituto Nacional de Ciˆencia e Tecnologia-Bioanalítca (INCT-Bioanalítica), Cidade Universit´aria, Zeferino Vaz s/n, Campinas, São Paulo, Brazil. |
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Título: |
Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 362, n. 130087, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
EEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande do Sul) was carried out by DD-SIMCA considering 53 samples from the target class and 20 from other producing regions. The fluorescence signal corresponds to 9 EEMs recorded at different pH (3?11), generating four-way data. By MCR-ALS decomposition, eight factors were retrieved and related to typical chemical compounds found in red wine. In addition, the EEM pH data was used to build a one-class classification model, considering that MCR scores and all samples of the target class were properly recognised as belonging to the target class, with maximal sensitivity equal to 1. Samples of the non-target class were also adequately rejected by the model, and the specificity was found to be 0.97. |
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Palavras-Chave: |
MCR-ALS; Multiway data; One-class classification; Red wine; Serra Gaúcha. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223909/1/Layane.Vinciguerra.et.al-Food.Chemistry-2021.pdf
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Marc: |
LEADER 01815naa a2200289 a 4500
001 2132416
005 2021-06-21
008 2021 bl uuuu u00u1 u #d
100 1 $aVINCIGUERRA, L. L.
245 $aGeographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach.$h[electronic resource]
260 $c2021
520 $aEEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande do Sul) was carried out by DD-SIMCA considering 53 samples from the target class and 20 from other producing regions. The fluorescence signal corresponds to 9 EEMs recorded at different pH (3?11), generating four-way data. By MCR-ALS decomposition, eight factors were retrieved and related to typical chemical compounds found in red wine. In addition, the EEM pH data was used to build a one-class classification model, considering that MCR scores and all samples of the target class were properly recognised as belonging to the target class, with maximal sensitivity equal to 1. Samples of the non-target class were also adequately rejected by the model, and the specificity was found to be 0.97.
653 $aMCR-ALS
653 $aMultiway data
653 $aOne-class classification
653 $aRed wine
653 $aSerra Gaúcha
700 1 $aBÖCK, F. C.
700 1 $aSCHNEIDER, M. P.
700 1 $aREIS, N. A. P. C.
700 1 $aSILVA, L. F. da
700 1 $aSOUZA, K. C. M de
700 1 $aGUERRA, C. C.
700 1 $aGOMES, A. de A.
700 1 $aBERGOLD, A. M.
700 1 $aFERRÂO, M. F.
773 $tFood Chemistry$gv. 362, n. 130087, 2021.
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Embrapa Uva e Vinho (CNPUV) |
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