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Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds

Salvatore Cervellieri,Vincenzo Lippolis,Erminia Mancini,Michelangelo Pascale,Antonio Francesco Logrieco,Annalisa De Girolamo

Food Chemistry（2022）

Cited 13|Views15
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Abstract
•Rapid authentication of 100% Italian durum wheat pasta by MS-based e-nose.•Three different supervised statistical models were tested and compared.•Best prediction abilities were obtained using supporting vector machine model.•Content of 8 volatile compounds was higher in 100% Italian pasta compared to other samples.•Volatile compounds content was related to the lipidic oxidation in class samples.
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Key words
MS-based electronic nose,Durum wheat pasta,Authentication,Geographical origin,Volatile organic compounds,Chemometrics
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