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Cited 3 time in webofscience Cited 3 time in scopus
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Chemometrics identification of geographical origin of garlic in Korea using elements concentrations data obtained by ICP-OES and ICP-MS

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dc.contributor.authorKim, Haejin-
dc.contributor.authorSim, Kyu Sang-
dc.contributor.authorHur, Suel Hye-
dc.contributor.authorSong, Jisook-
dc.contributor.authorKim, Ho Jin-
dc.date.accessioned2024-12-03T05:00:42Z-
dc.date.available2024-12-03T05:00:42Z-
dc.date.issued2024-12-
dc.identifier.issn0889-1575-
dc.identifier.issn1096-0481-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/74202-
dc.description.abstractDiscriminant analysis was performed according to the geographical origin of garlic using 60 elements. This study aimed to develop an analytical method for determining the geographical origin of garlic using inductively coupled plasma (ICP) analysis. Statistically significant differences were observed in 25 out of 60 elements. A total of 31 variable meanings in projection were selected from orthogonal partial least square discriminant analysis. The selected elements overlapped with those with significant differences, and those that did not were also included. The prediction of the selected element was confirmed using the area under the curve value of the receiver operating characteristic curve. A heatmap was also used to identify the geographic origin, and discriminant analysis of the geographic origin exhibited 100 % accuracy in standard discriminant analysis. This elemental analysis method exhibits promise as a food and agricultural product analysis tool, and can accurately determine the geographic origin of condiment vegetables other than garlic. © 2024-
dc.language영어-
dc.language.isoENG-
dc.publisherAcademic Press Inc.-
dc.titleChemometrics identification of geographical origin of garlic in Korea using elements concentrations data obtained by ICP-OES and ICP-MS-
dc.typeArticle-
dc.publisher.location미국-
dc.identifier.doi10.1016/j.jfca.2024.106731-
dc.identifier.scopusid2-s2.0-85204726238-
dc.identifier.wosid001322596500001-
dc.identifier.bibliographicCitationJournal of Food Composition and Analysis, v.136-
dc.citation.titleJournal of Food Composition and Analysis-
dc.citation.volume136-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusISOTOPE RATIO-
dc.subject.keywordPlusAUTHENTICATION-
dc.subject.keywordPlusDISCRIMINATION-
dc.subject.keywordPlusMETABOLOMICS-
dc.subject.keywordAuthorChemometric-
dc.subject.keywordAuthorCondiment vegetables-
dc.subject.keywordAuthorGarlic-
dc.subject.keywordAuthorGeographical origin-
dc.subject.keywordAuthorICP analysis-
dc.subject.keywordAuthorTrace elements-
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