Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

The present research is aimed at monitoring the evolution of the volatile organic compounds of different samples of Aceto Balsamico Tradizionale of Modena (ABTM) during ageing. The flavouring compounds, headspace fraction, of the vinegars of fourbatterie were sampled by Solid Phase Micro Extraction technique (SPME), and successively analysed by gas chromatography. Obtaining a data set characterized by different sources ofvariability such as, different producers, samples of different age and chromatographic profile. The gas chromatographic signals were processed by a three-way data analysis method (Tucker3), which allows an easy visualisation of the data by furnishing a distinct set of graphs for each source of variability.The obtained results indicate that the samples can be separated according to their age highlighting the chemical constituents, which play a major role for their differentiation. The present study represents an example of how the application of Tucker3 models, on Gas Chromatographic signals may help to follow the transformation processes of food products.