Bell pepper is the common name of the berry obtained from some varieties of the Capsicum annuum species. This agro-food is appreciated all over the world and represents one of the key ingredients of several traditional dishes. It is used as a fresh product, or dried and ground as a seasoning (e.g., paprika). Specific varieties of sweet pepper present organoleptic peculiarities and they have been awarded by quality marks as a further confirmation of their unicity (e.g., Piment d’Espelette, Pimiento de Herbón, Peperone di Senise). Due to the market value of this aliment, it can be subjected to frauds, such as adulterations and sophistication. The present study lays on these considerations and aims at developing a spectroscopy-based approach for authenticating Senise bell pepper and for detecting its adulteration with common paprika. In order to achieve this goal, 60 pure samples of bell pepper from Senise were analyzed by mid- and near-infrared spectroscopies. Then, in order to mimic the adulteration, 40 mixtures of Senise bell pepper and paprika were prepared and analyzed (by the same spectroscopic techniques). Eventually, two different multi-block classification approaches (sequential and orthogonalized partial least squares linear discriminant analysis and sequential and orthogonalized covariance selection linear discriminant analysis) were used to discriminate between pure and adulterated Senise bell pepper samples. Both proposed procedures achieved extremely successful results in external validation, correctly classifying all the (thirty-five) test samples, indicating that both approaches represent a winning solution for the investigated classification problem.

Sequential data fusion techniques for the authentication of the P.G.I. senise (“crusco”) bell pepper / Biancolillo, A.; Di Donato, F.; Merola, F.; Marini, F.; D'Archivio, A. A.. - In: APPLIED SCIENCES. - ISSN 2076-3417. - 11:4(2021), pp. 1-11. [10.3390/app11041709]

Sequential data fusion techniques for the authentication of the P.G.I. senise (“crusco”) bell pepper

Marini F.
;
2021

Abstract

Bell pepper is the common name of the berry obtained from some varieties of the Capsicum annuum species. This agro-food is appreciated all over the world and represents one of the key ingredients of several traditional dishes. It is used as a fresh product, or dried and ground as a seasoning (e.g., paprika). Specific varieties of sweet pepper present organoleptic peculiarities and they have been awarded by quality marks as a further confirmation of their unicity (e.g., Piment d’Espelette, Pimiento de Herbón, Peperone di Senise). Due to the market value of this aliment, it can be subjected to frauds, such as adulterations and sophistication. The present study lays on these considerations and aims at developing a spectroscopy-based approach for authenticating Senise bell pepper and for detecting its adulteration with common paprika. In order to achieve this goal, 60 pure samples of bell pepper from Senise were analyzed by mid- and near-infrared spectroscopies. Then, in order to mimic the adulteration, 40 mixtures of Senise bell pepper and paprika were prepared and analyzed (by the same spectroscopic techniques). Eventually, two different multi-block classification approaches (sequential and orthogonalized partial least squares linear discriminant analysis and sequential and orthogonalized covariance selection linear discriminant analysis) were used to discriminate between pure and adulterated Senise bell pepper samples. Both proposed procedures achieved extremely successful results in external validation, correctly classifying all the (thirty-five) test samples, indicating that both approaches represent a winning solution for the investigated classification problem.
2021
authentication; Bell pepper; classification; data fusion; multi-block; SO-PLS; Socovsel; spectroscopy
01 Pubblicazione su rivista::01a Articolo in rivista
Sequential data fusion techniques for the authentication of the P.G.I. senise (“crusco”) bell pepper / Biancolillo, A.; Di Donato, F.; Merola, F.; Marini, F.; D'Archivio, A. A.. - In: APPLIED SCIENCES. - ISSN 2076-3417. - 11:4(2021), pp. 1-11. [10.3390/app11041709]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1544460
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