Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
Food Chemistry(2022)
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.
MoreTranslated text
Key words
MS-based electronic nose,Durum wheat pasta,Authentication,Geographical origin,Volatile organic compounds,Chemometrics
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined