Issue |
Analusis
Volume 28, Number 9, November 2000
Endocrine disruptors
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|
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Page(s) | 825 - 829 | |
Section | Original articles | |
DOI | https://doi.org/10.1051/analusis:2000150 |
DOI: 10.1051/analusis:2000150
Pyrolysis-mass spectrometry for rapid classification of oysters according to rearing area
M. Cardinal1, C. Viallon2, C. Thonat2 and J.-L. Berdagué21 Laboratoire Génie Alimentaire, IFREMER, rue de l'île d'Yeu, BP 21105, 44311 Nantes Cedex 3, France
2 Laboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 St-Genès-Champanelle, France
(Received July 6, 2000; revised November 13, 2000; accepted November 14, 2000.)
Abstract
Current concern for the safety and traceability of food, as well as the desire of
oyster farmers, for marketing reason, to emphasise the geographical origin of
their production, requires new methods to make possible a real product
identification. In this study, 181 oyster samples were analysed to
determine their origin area. These samples were collected in nine French
rearing areas at four different times of the year (spring, summer, and the
beginning and end of autumn) and from four to eight sites in each area to
provide a variability parameter. Analysis of fingerprints after Curie point
pyrolysis-mass spectrometry, by an artificial neural network gave a mean
classification rate of 89 %. Although the technique requires further
improvements, it appears to be a useful discriminative tool for rapid
identification of an oyster production area.
Key words: Oyster -- classification -- pyrolysis-mass spectrometry -- production area -- neural network.
© EDP Sciences, Wiley-VCH 2000