Daniela Manzini

Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis.

Aceto Balsamico Tradizionale of Modena (ABTM) is a typical product (PDO denomination) of the province of Modena produced by cooked grape must which undergoes a long ageing period (at least 12 years) in series of wooden casks (batterie). The study of the transformations of this product during ageing is extremely relevant in order to control the authenticity of ABTM towards succedaneous products and mislabelling of age. This paper presents the results of the investigation of sugars and fixed organic acids in ABTM samples of different ages, coming from different batterie. The analytes were simultaneously determined by a gas chromatographic method optimised for this peculiar matrix. The method shows good separation and resolution of the investigated chemical species and allows their determination in the concentration ranges reported in brackets: malic (7.6-15.5 g kg(-1)), tartaric (4.0-9.7 g kg(-1)), citric (0.6-1.5 g kg(-1)) and succinic (0.36-0.62 g kg(-1)) acid and glucose (153-294 g kg(-1)), fructose (131-279 g kg(-1)), xylose (011-0.39 g kg(-1)), ribose (0.078-0.429 g kg(-1)), rhamnose (0.061-0.195 g kg(-1)), galactose (0.136-0.388 g kg(-1)), mannose (0.41-1.46 g kg(-1)), arabinose (0.33-1.00 g kg(-1)) and sucrose (0.46-6.84 g kg(-1)), with mean associated errors ranging from 5 to 19% depending on the analytes. Moreover, the recovery values are always satisfactory, being close to one for most of the analytes. Furthermore, in order to assess the degree of variability of the different analytes content with vinegar ageing and the similarity/dissimilarity among series of casks a three-way data analysis method (Tucker3) is proposed. The chemometric technique applied on the data set shows differences between the samples on the bases of their different ageing period, and between the batterie, which traditionally have an own peculiar production procedure.

An analytical approach to Sr isotope ratio determination in Lambrusco wines for geographical traceability purposes

Geographical origin and authenticity of food are topics of interest for both consumers and producers. Among the different indicators used for traceability studies, (87)Sr/(86)Sr isotopic ratio has provided excellent results. In this study, two analytical approaches for wine sample pre-treatment, microwave and low temperature mineralisation, were investigated to develop accurate and precise analytical method for (87)Sr/(86)Sr determination. The two procedures led to comparable results (paired t-test, with t<tcrit). Furthermore, the precision of the whole analytical procedure was evaluated by using a control sample (wine sample), processed during each sample batch (calculated Relative Standard Deviation, RSD%, equal to 0.002%. Lambrusco PDO (Protected Designation of Origin) wines coming from four different vintages (2009, 2010, 2011 and 2012) were pre-treated according to the best procedure and their isotopic values were compared with isotopic data coming from (i) soils of their territory of origin and (ii) wines obtained by same grape varieties cultivated in different districts. The obtained results have shown no significant variability among the different vintages of wines and a perfect agreement between the isotopic range of the soils and wines has been observed. Nevertheless, the investigated indicator was not enough powerful to discriminate between similar products. To this regard, it is worth to note that more soil samples as well as wines coming from different districts will be considered to obtain more trustworthy results.

Density, Refractive Index, and Related Properties for 2-Butanone + n-Hexane Binary Mixtures at Various Temperatures

Density refractive index n and the related properties molar volume V and molar refraction R have been investigated for 2-butanone + n-hexane liquid binary mixtures over the entire composition range and a wide range of temperatures. Some well-known relationships have been applied to study the temperature and composition dependence of the measured and derived quantities. Furthermore, the deviations of the respective excess properties VE, nE, and RE have been examined, with the aim of identifying particular intermolecular interaction patterns responsible for the macroscopic behavior of these binary mixtures. The results have been interpreted on the basis of structural and geometric effects between the components.

Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

The present research is aimed at monitoring the evolution of the volatile organic compounds of different samples of aceto balsamico tradizionale of modena (ABTM) during ageing. The flavouring compounds, headspace fraction, of the vinegars of four batterie were sampled by solid phase microextraction technique (SPME), and successively analysed by gas chromatography. Obtaining a data set characterized by different sources of variability such as, different producers, samples of different age and chromatographic profile. The gas chromatographic signals were processed by a three-way data analysis method (Tucker3), which allows an easy visualisation of the data by furnishing a distinct set of graphs for each source of variability. The obtained results indicate that the samples can be separated according to their age highlighting the chemical constituents, which play a major role for their differentiation. The present study represents an example of how the application of Tucker3 models, on gas chromatographic signals may help to follow the transformation processes of food products.

Density and Volume Properties of the 2-Chloroethanol + 2-Methoxyethanol + 1,2-Dimethoxyethane Ternary Solvent System at Different Temperatures

AbstractThe density of the 2-chloroethanol (CE) + 2-methoxyethanol (ME) + 1,2-dimethoxye- thane (DME) ternary mixtures has been measured at different temperatures ranging from −10 to 80°C, and over the entire composition range. The experimental data have been used to check the validity of some relationships accounting for the dependence of the density on temperature and composition domains. Starting from the primary data, some derived quantities, such as excess molar volumes VE, partial molar volumes

DoE optimization of a mercury isotope ratio determination method for environmental studies

\bar V_{\text{i}}

Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm

and partial excess molar volumes