Classification and Authentication of Paprika by UHPLC-HRMS Fingerprinting and Multivariate Calibration Methods (PCA and PLS-DA)

Classification and Authentication of Paprika by UHPLC-HRMS Fingerprinting and Multivariate Calibration Methods (PCA and PLS-DA)

In this study, the feasibility of non-targeted UHPLC-HRMS fingerprints as chemical descriptors to address the classification and authentication of paprika samples was evaluated. Non-targeted UHPLC-HRMS fingerprints were obtained after a simple sample extraction method and C18 reversed-phase separati...

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Bibliographic Details
Main Authors: Sergio Barbosa, Javier Saurina, Lluís Puignou, Oscar Núñez
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
UHPLC-HRMS fingerprinting
non-targeted analysis
food authentication
paprika
product designation of origin
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/9/4/486

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