Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

Sherry vinegar is a much appreciated product from Jerez-Xérès-Sherry, Manzanilla de Sanlúcar and Vinagre de Jerez Protected Designation in southwestern Spain. Its complexity and the extraordinary organoleptic properties are acquired thanks to the method of production followed, the so-called “criaderas y solera” ageing system. Three qualities for Sherry vinegar are considered according to ageing time in oak barrels: “Vinagre de Jerez” (minimum of 6 months), “Reserva” (at least 2 years) and “Gran Reserva” (at least 10 years). last few years, there has been an increasing need to develop rapid, inexpensive and effective analytical methods, as well as requiring low sample manipulation for the analysis and characterization of Sherry vinegar. Fluorescence spectroscopy is emerging as a competitive technique for this purpose, since provides in a few seconds an excitation-emission landscape that may be used as a fingerprint of the vinegar. way analysis, specifically Parallel Factor Analysis (PARAFAC), is a powerful tool for simultaneous determination of fluorescent components, because they extract the most relevant information from the data and allow building robust models. Moreover, the information obtained by PARAFAC can be used to build robust and reliable classification and discrimination models (e.g. by using Support Vector Machines and Partial Least Squares-Discriminant Analysis models). s context, the aim of this work was to study the possibilities of multi-way fluorescence linked to PARAFAC and to classify the different Sherry vinegars accordingly to their ageing. The results demonstrated that the use of the proposed analytical and chemometric tools are a perfect combination to extract relevant chemical information about the vinegars as well as to classify and discriminate them considering the different ageing.