Verification of the geographical origin of European butters using PTR-MS

M. Macatelli, W. Akkermans, A.H. Koot, M. Buchgraber, A. Paterson, S.M. van Ruth

    Research output: Contribution to journalArticleAcademicpeer-review

    27 Citations (Scopus)

    Abstract

    In the present study, proton transfer reaction-mass spectrometry (PTR-MS) in combination with partial least square-discriminant analysis (PLS-DA) was evaluated as a method for the prediction of the origin of European butters. Eighty-three commercial butters from three European regions were subjected to headspace analysis using PTR-MS. Data were collected for the mass range m/z 20-150 using a dwell time of 0.2 s mass-1, resulting in a cycle time just under 30 s. The log transformed headspace concentrations of the masses were subjected to PLS-DA in order to estimate classification models for the butter samples. One model predicted the region of origin; a second set of models predicted dichotomously whether or not a butter originated from a particular EU country. The performance of each model was evaluated by means of a 10-fold double cross validation procedure. For 76% of the butters the region of origin was predicted correctly in the cross validation. The success rate of the countries, averaged over all dichotomous models, was 88% but large differences between countries were observed. Additional work is required to study the underlying factors that determine the geographical differences in butter volatile compositions
    Original languageEnglish
    Pages (from-to)169-175
    JournalJournal of Food Composition and Analysis
    Volume22
    Issue number2
    DOIs
    Publication statusPublished - 2009

    Keywords

    • reaction-mass-spectrometry
    • sweet cream butter
    • food
    • headspace
    • flavor
    • aroma

    Fingerprint

    Dive into the research topics of 'Verification of the geographical origin of European butters using PTR-MS'. Together they form a unique fingerprint.

    Cite this