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Variety‐based discrimination of apple juices by an electronic nose and gas chromatography–mass spectrometry
- Wu, Hao, Wang, Jianguo, Yue, Tianli, Yuan, Yahong
- International journal of food science & technology 2017 v.52 no.11 pp. 2324-2333
- apple juice, discriminant analysis, electronic nose, gas chromatography-mass spectrometry, raw materials, volatile compounds
- The variety of raw material plays a crucial role in the quality and authenticity of fruit juices and juice products. To characterise and classify apple juices according to variety on the basis of their volatile compounds, electronic nose (EN) and gas chromatography–mass spectrometry (GC‐MS) were applied to detect the apple juices prepared by eight different varieties. The EN was used to analyse the mixture of volatile compounds as a whole and enabled rapid classification of juice samples when coupled with linear discriminant analysis (LDA). LDA showed a perfect discrimination of apple juices based on varieties. GC‐MS was utilised to illustrate the differences of volatile compounds among juice samples. Identification of volatile compositions and their contents provides useful access to differentiate juices from different varieties.