Determination of major compounds of alcoholic fermentation by middle-infrared spectroscopy: Study of temperature effects and calibration methods

被引:36
作者
Fayolle, P [1 ]
Picque, D [1 ]
Perret, B [1 ]
Latrille, E [1 ]
Corrieu, G [1 ]
机构
[1] INRA,LGMPA,F-78850 THIVERVAL GRIGNON,FRANCE
关键词
middle infrared spectroscopy; alcoholic fermentation; PLS; artificial neural network; temperature;
D O I
10.1366/0003702963904872
中图分类号
TH7 [仪器、仪表];
学科分类号
0804 ; 080401 ; 081102 ;
摘要
The potential of Fourier transform middle-infrared spectroscopy has been demonstrated for the quantitative analysis of substrates (glucose and fructose) and metabolites (glycerol and ethanol) involved in alcoholic fermentation. Temperature variations between samples and water background reference caused changes in absorbance, and therefore the prediction of concentrations with partial least-squares (PLS) regressions was affected. The same temperatures for the calibration, validation, and prediction sets gave the smallest standard error of prediction (SEP): SEP(glucose) = 3.9 g L(-1); SEP(fructose) = 4.3 g L(-1); SEP(glycerol) = 0.5 g L(-1); SEP(ethanol) = 1.3 g L(-1). In order to take different working temperatures (18, 25, and 35 degrees C) into account, an artificial neural network was used to create a nonlinear multivariate model. Compared to PLS regression, this method provided better results, especially for glycerol and ethanol, where SEP decreased by 0.3 g L(-1) and 0.4 g L(-1), respectively.
引用
收藏
页码:1325 / 1330
页数:6
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