Abstract
A feasible analytical method aimed at the quality control of red alcohol vinegar is introduced, with no need for dilutions, filtration, or expensive instrumentation to perform the analysis. The remarkable benefit is no need to add chemicals. Thirty sample solutions were prepared to aim to produce vinegar with good quality following a 22 central composite design (CCD), with a central point (625:3) and axial points \((-\sqrt{2}; \sqrt{2})\). The poor taste and quality parameters were also tested with sample contents far from the central point (1.5-fold). Data from square images converted into color histograms of red (R), green (G), and blue (B), hue (H), saturation (S), and value or intensity (V) or (I), relative colors of RGB denoted as r, b, and g, and luminosity (L) was used for the calculations of multivariate classification models, such as k-nearest neighbors (kNN), soft independent modeling of class analogy (SIMCA), and partial least squares–discriminant analysis (PLS-DA), and the figures of merit showed that the reliability of the multivariate classification models was higher than 0.9 for accuracy, sensitivity, and specificity. Afterward, a low-cost and easy-to-use analytical method can aid in identifying operational errors and end-product out-of-specifications.
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig1_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig2_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig3_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig4_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig5_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-023-02509-1/MediaObjects/12161_2023_2509_Fig6_HTML.png)
Similar content being viewed by others
Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.
References
Adams MR Vinegar (1998) In: WOOD, B. J. B. Microbiology of fermented foods. London: Elsevier Applied Science. 1 1–44
Adams MR, Moss MO (2008) Food microbiology, 3rd edn. The Royal Society of Chemistry, Cambridge, p 463
Almeida PL, do Bonfim THF, Cunha FAS, Lima KMG, Aquino JS, Almeida LF (2018) A rapid, sensitive and green analytical method for the determination of sulfite in vinegars using pararosaniline reaction with image detection. Analytical Methods 10(4):448–458. https://doi.org/10.1039/c7ay02155k
Antonelli A, Cocchi M, Fava P, Foca G, Franchini GC, Manzini D, Ulrici A (2004) Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm. Anal Chim Acta 515(1):3–13. https://doi.org/10.1016/j.aca.2004.01.005
Barros NZ, Sperança MA, Pereira FMV (2022) Color approach to the analysis of white crystal cane sugar for the detection of solid impurities. J Sci Food Agric 102:3400–3404. https://doi.org/10.1002/jsfa.11687
Boffo EF, Tavares LA, Ferreira MMC, Ferreira AG (2009) Classification of Brazilian vinegars according to their 1H NMR spectra by pattern recognition analysis. LWT Food Sci Technol 42:1455–1460. https://doi.org/10.1016/j.lwt.2009.05.008
Calvini R, Orlandi G, Foca G, Ulrici A (2020) Colourgrams GUI: A graphical user-friendly interface for the analysis of large datasets of RGB images. Chemometr Intell Lab Syst 196:103915. https://doi.org/10.1016/j.chemolab.2019.103915
Chanla J, Kanna M, Jakmunee J, Somnam S (2019) Application of smartphone as a digital image colorimetric detector for batch and flow-based acid-base titration. Chiang Mai J Sci 46(5):975–986
de Camargo VR, dos Santos LJ, Pereira FMV (2018) A proof of concept study for the parameters of corn grains using digital images and a multivariate regression model. Food Anal Methods 11:1852–1856. https://doi.org/10.1007/s12161-017-1028-6
Fierens T, Van Holderbeke M, Cornelis C, Jacobs G, Sioen I, De Maeyer M, Vinkx C, Vanermen G (2018) Caramel colour and process contaminants in foods and beverages: part II – occurrence data and exposure assessment of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole (THI) and 4-methylimidazole (4-MEI) in Belgium. Food Chem 255:372–379. https://doi.org/10.1016/j.foodchem.2018.02.013
Gonçalves Dias Diniz PH (2020) Chemometrics-assisted color histogram-based analytical systems. J Chemometr 34(12) e3242. https://doi.org/10.1002/cem.3242
Hutkins RW (2006) Microbiology and technology of fermented foods. Blackwell, Iowa, pp 397–417
Lavine BK, Rayens WS (2009) Classification: basic concepts. In: Brown SD, Tauler R, Walczak B (eds) Comprehensive Chemometrics: Chemical and Biochemical Data Analysis, 3 Elsevier. The Netherlands, Amsterdam, pp 507–515
Pereira FMV, Bueno MIMSB (2007) Image evaluation with chemometric strategies for quality control of paints. Anal Chim Acta 588:184–191. https://doi.org/10.1016/j.aca.2007.02.009
Pereira FMV, Pereira-Filho ER (2018) Aplicação de programa computacional livre em planejamento de experimentos: um tutorial. Química Nova 41(9):1061–1071. https://doi.org/10.21577/0100-4042.20170254
Rios-Reina R, Azcarate SM, Camina J, Callejon RM (2020) Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars. Food Chem 323:372–379. https://doi.org/10.1016/j.foodchem.2018.02.013
Rios-Reina R, Camina J, Callejon RM, Azcarate SM (2021) Spectralprint techniques for wine and vinegar characterization, authentication and quality control: advances and projections. Trends Anal Chem 134:116121. https://doi.org/10.1016/j.trac.2020.116121
Santos PM, Pereira-Filho ER (2013) Digital image analysis – an alternative tool for monitoring milk authenticity. Anal Methods 15:3669. https://doi.org/10.1039/C3AY40561C
Sinanoglou VJ, Zoumpoulakis P, Fotakis C, Kalogeropoulos N, Sakellari A, Karavoltsos S, Strati IF (2018) On the characterization and correlation of compositional, antioxidant and colour profile of common and balsamic vinegars. Antioxidants 7:139. https://doi.org/10.3390/antiox7100139
Funding
This study was supported by the São Paulo Research Foundation (FAPESP) under grants Nos. 2021/10882–7, 2019/01102–8 and 2014/50945–4, the National Council for Scientific and Technological Development (CNPq grants Nos. 112745/2022–9, 307328/2019–8 and 465571/2014–0), and the Coordination for the Improvement of Higher Education Personnel (CAPES) Finance Code 001 under M.A.S. grant fellowship and 88887136426/2017/00.
Author information
Authors and Affiliations
Contributions
F.M.V.P. designed the research and wrote the paper. G. N., G. G. B., M. A. S., and F. M. V. P. conducted the study and analyzed the data. F. M. V. P. edited and revised the manuscript and had primary responsibility for the final content. All authors read and approved the final manuscript submitted for publication.
Corresponding author
Ethics declarations
Competing interests
The authors declare no competing interests.
Ethics Approval
This article does not contain any studies involving human participants or animals performed by authors.
Informed Consent
Informed consent was obtained from all participants in the study.
Conflict of Interest
Giovanna Nalhiati declares that she has no conflict of interest. Gabriel Gonçalves Borges declares that he has no conflict of interest. Marco Aurelio Sperança declares that he has no conflict of interest. Fabiola Manhas Verbi Pereira declares that she has no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Nalhiati, G., Borges, G.G., Sperança, M.A. et al. Color Classification for Red Alcohol Vinegar to Control the Quality of the End-Product. Food Anal. Methods 16, 1283–1290 (2023). https://doi.org/10.1007/s12161-023-02509-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-023-02509-1