Skip to main content
SpringerLink
Log in

Multicomposition analysis and pattern recognition of Chinese geographical indication product: vinegar

  • Short Communication
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Multicomposition fingerprints with several chemical compositions containing inorganic elements and organic compounds (amino acids, polyhydric alcohols, organic acids) were measured to distinguish two geographical indication-protected vinegars (GIs) from general vinegars (nGIs). The two of GIs were named Shanxi extra aged vinegar and Zhenjiang vinegar from Shanxi and Jiangsu province, respectively. Principal component analysis and Fisher linear discriminant methods were applied for the pattern recognition and classification of GI product. It was not suitable by simply using one kind of composition to make a distinction between GIs and nGIs. However, by using multicomposition to build a classify model, the classification of SXVs was described by Co, As, Al, Mg, Ca, erythritol, arabitol, sorbitol, proline, lysine and pyruvic acid, while ZJVs classification was described by threonine, serine, glycine, lysine, Ba, erythritol, xylitol and lactic acid. The GI samples can be classified with high accuracy according to the discriminant model, of which the false rate is 3.88 % in SXVs model and 10.85 % in ZJVs model. This method can be a useful method for protecting the geographical indication vinegars from the fake or adulterate vinegar commodities.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

References

  1. EC (2006) Commission of the European Communities, Council Regulation (EC) No. 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Off J EU L93:12–25

  2. Rebolo S, Peña RM, Latorre MJ, Garcıa S, Botana AM, Herrero C (2000) Characterisation of Galician (NW Spain) Ribeira Sacra wines using pattern recognition analysis. Anal Chim Acta 417:211–220

    Article  CAS  Google Scholar 

  3. Szentmihalyi K, Csiktusnadi-Kiss GA, Keszler A, Kotai L, Candeaias M, Bronze MR, Boas LV, Forgács E, Spaugner I (2000) Method development for measurement of elements in Hungarian red wines by inductivelvy coupled plasma optival emission spectrometry (ICP-OES). Acta Aliment 29:105–122

    Article  CAS  Google Scholar 

  4. Chinnici F, Natali N, Sonni F, Bellachioma A, Riponi C (2011) Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks. J Agric Food Chem 59:6575–6582

    Article  CAS  Google Scholar 

  5. Muñoz Falcón JE, Prohens J, Vilanova S, Ribas F, Castro A, Nuez F (2009) Distinguishing a protected geographical indication vegetable (Almagro eggplant) from closely related varieties with selected morphological traits and molecular markers. J Sci Food Agric 89:320–328

    Article  Google Scholar 

  6. Antonelli A, Zeppa G, Gerbi V, Carnacini A (1997) Polyalcohols in vinegar as an origin discriminator. Food Chem 60:403–407

    Article  CAS  Google Scholar 

  7. Cocchi M, Durante C, Grandi M, Lambertini P, Manzini D, Marchetti A (2006) Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis. Talanta 69:1166–1175

    Article  CAS  Google Scholar 

  8. Giumanini AG, Verardo G, Della Martina D, Toniutti N (2001) Improved method for the analysis of organic acids and new derivatization of alcohols in complex natural aqueous matrixes: application to wine and apple vinegar. J Agric Food Chem 49:2875–2882

    Article  CAS  Google Scholar 

  9. Aceña L, Vera L, Guasch J, Busto O, Mestres M (2011) Chemical characterization of commercial sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography–olfactometry. J Agric Food Chem 59:4062–4070

    Article  Google Scholar 

  10. Chinnici F, Durán Guerrero E, Sonni F, Natali N, Marín RN, Riponi C (2009) Gas chromatography–mass spectrometry (GC–MS) characterization of volatile compounds in quality vinegars with protected European geographical indication. J Agric Food Chem 57:4784–4792

    Article  CAS  Google Scholar 

  11. Guerrero ED, Mejías RC, Marín RN, Lovillo MP, Barroso CG (2010) A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes. J Sci Food Agric 90:712–718

    CAS  Google Scholar 

  12. Zhang Q, Zhang S, Xie C, Fan C, Bai Z (2008) ‘Sensory analysis’ of Chinese vinegars using an electronic nose. Sensor Actuat B-Chem 128:586–593

    Google Scholar 

  13. Zhang Q, Zhang S, Xie C, Zeng D, Fan C, Li D, Bai Z (2006) Characterization of Chinese vinegars by electronic nose. Sensor Actuat B-Chem 119:538–546

    Article  CAS  Google Scholar 

  14. Zheng YJ, Hu SY, Li YL, Zhang N, Bai WL (2012) Classification of geographical indication vinegars based on the content of inorganic elements. Food Ferment Ind 38(9):167–169 (in Chinese)

    CAS  Google Scholar 

  15. Wu JT, Liu CP, Chen SJ (2011) Study on the amino acids of Shanxi aged vinegar with geographical indication. Mod Sci Instrum 1:98–100 (in Chinese)

    Google Scholar 

  16. Zheng YJ, Chen SJ, Li JC, Zheng YY(2010) Study on characteristics difference of organic acids in geographical indication vinegar. Food Ferment Ind 36(12):173–176 (in Chinese)

    CAS  Google Scholar 

  17. Luo MZ, Zheng YJ, Xiong C, Li BF, Chen SJ, Bai WL, Zeng YT, Li YL, Zhang XG (2013) A geographical discrimination of Shanxi extra aged vinegars using polyalcohols as the discriminators. J AOAC Int 96(5):1048–1053

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was funded by Special Fund for Quality Inspection Research in the Public Interest (No. 2012104019 and No. 10-85).

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Shenzhen Academy of Metrology and Quality Inspection, Shenzhen, 518131, China

    Yanjie Zheng, Bifang Li, Cen Xiong, Sujuan Chen, Meizhong Luo & Yongle Li

  2. College of Chemical and Bioengineering, Guilin University of Technology, Guilin, 541004, Guangxi, China

    Guihua Ruan & Fuyou Du

Authors
  1. Yanjie Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Guihua Ruan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bifang Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cen Xiong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sujuan Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Meizhong Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Yongle Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Fuyou Du
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yanjie Zheng.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zheng, Y., Ruan, G., Li, B. et al. Multicomposition analysis and pattern recognition of Chinese geographical indication product: vinegar. Eur Food Res Technol 238, 337–344 (2014). https://doi.org/10.1007/s00217-013-2135-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-013-2135-2

Keywords

Search

Navigation