An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

被引：102

作者：

Cozzolino, D. ^{[1
]}

机构：

[1] Univ Adelaide, Fac Sci, Sch Agr Food & Wine, Glen Osmond, SA 5064, Australia

来源：

FOOD RESEARCH INTERNATIONAL | 2014年 / 60卷

关键词：

Cereals; Grain; NIR; MIR; Traceability; Classification; HARD RED WHEAT; REFLECTANCE SPECTROSCOPY; CLASSIFICATION; FOOD; IDENTIFICATION; TRANSMITTANCE; FLOURS; DISCRIMINATION; VARIETIES; STARCH;

D O I：

10.1016/j.foodres.2013.08.034

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Although both near infrared (NIR) spectroscopy and mid infrared (MIR) spectroscopy combined with multivariate data analysis (MVA) have been extensively used to measure chemical composition (e.g. protein, moisture, oil) in a wide number of grains few reports can be found on the use of this methods for varietal discrimination and traceability of cereals. In this overview applications of NIR spectroscopy and MIR spectroscopy combined with multivariate data methods such as principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), linear discriminant analysis (LDA) to aid on the authentication and traceability of cereals are discussed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：262 / 265

页数：4

共 46 条

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Identification of transgenic foods using NIR spectroscopy: A review [J].