Italian researchers have developed a method based on FT-NIR (Fourier transform - near infrared) spectroscopy combined with chemometrics to authenticate pasta made exclusively with durum wheat. In addition, the objective of this study was to verify that the pasta was made with 100% Italian durum wheat. The 361 samples used were pasta marketed in Italy and made with durum wheat cultivated in Italy (n = 176 samples), and on pasta made with mixtures of wheat cultivated in Italy and/or abroad (n = 185 samples). The samples were analysed by FT-NIR spectroscopy coupled with supervised classification models. Good performance results of the validation set (sensitivity of 95%, specificity and accuracy of 94%) were obtained using principal component-linear discriminant analysis (PC-LDA), which clearly demonstrated the high prediction capability of this method.
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