Differentiation of apple juice samples on the basis of heat treatment and variety using chemometric analysis of MIR and NIR data

被引：83

作者：

Reid, LM ^{[1
]}

Woodcock, T

O'Donnell, CP

Kelly, JD

Downey, G

机构：

[1] Univ Coll Dublin, Dept Biosyst Engn, Dublin 2, Ireland

[2] TEAGASC, Natl Food Ctr, Dublin 15, Ireland

来源：

FOOD RESEARCH INTERNATIONAL | 2005年 / 38卷 / 10期

关键词：

MIR; NIR; chemometrics; apple juice; differentiation;

D O I：

10.1016/j.foodres.2005.03.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The potential of mid-infrared (MIR) and near-infrared (NIR) spectroscopy for their ability to differentiate between apple juice samples on the basis of apple variety and applied heat-treatment was evaluated. The heat-treatment involved exposure of juice samples (15 ml) for 30 s in a 900 W microwave,oven and the apple varieties used to produce the juice samples were Bramley, Elstar, Golden Delicious and Jonagold. The chemometric procedures applied to the MIR and NIR data were partial least squares regression (PLS1 for differentiation on the basis of heat-treatment, PLS2 for varietal differentiation) and linear discriminant analysis (LDA) applied to principal component (PC) scores. PLS1 and PLS2 gave the highest level of correct classification of the apple juice samples according to heat-treatment (77.2% for both MIR and NIR data) and variety (78.3-100% for MIR data; 82.4-100% for NIR data), respectively. (c) 2005 Elsevier Ltd. All rights reserved.

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收藏

页码：1109 / 1115

页数：7

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