FT-NIR analysis of different garlic cultivars

Acri, Giuseppe; Testagrossa, Barbara; Vermiglio, G.

doi:10.1007/s11694-015-9286-8

Cited by 8 publications

(7 citation statements)

References 17 publications

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“…Different colors used for the samples reflected the randomized block design (namely blocks T1, T2, and T3). PCA is a well-known unsupervised method often used for dimensionality reduction of multivariate data [ 26 ] that is able to highlight common features that allow to group samples with similar composition and thus underlying attributes, as shown in previous works [ 27 , 28 ]. In this article, a PCA analysis was performed on all spectral regions of each different pre-processed spectra as a preliminary exploratory tool, in order to verify the clustering of samples, to compose calibration and external validation groups, and identify outliers ( Figure 6 , Figure 7 and Figure 8 ).…”

Section: Resultsmentioning

confidence: 99%

NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis

Basile

Marsico

Perniola

2021

Foods

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Texture characteristics are valuable parameters in the perceived quality and overall acceptability of fresh fruit. The characterization of grape texture attributes, such as firmness and crunchiness, is usually performed by sensory analysis or instrumental texture analysis. Both methodologies are destructive. Hence, it is not possible to test multiple times or perform any other analysis on the same sample. In this article, near-infrared (NIR) spectroscopy was applied to intact berries of table grape cv. Regal Seedless. NIR spectra were employed to predict both the physical parameter “hardness”, which is correlated with the crunchiness of berry flesh and the sweetness, which is correlated with the total soluble solids content (TSS, as °Brix). The chemometric analysis was carried out exclusively based on an open-source software environment, producing results readily usable for any operator, besides the specific level of experience with NIR spectroscopy.

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Section: Resultsmentioning

confidence: 99%

NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis

Basile

Marsico

Perniola

2021

Foods

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“…The PCA analysis is a statistical discrimination technique able to highlight common features that allow to group samples with similar composition and thus underlying attributes as shown in previous works [24,25]. Since the PCA performed on the spectra with the spectrometer built-in software (OPUS, Bruker) did not highlight specific features (data not shown), a novel MACRO was created on the OPUS software which allowed for the export of hundreds of spectra files at once in an R readable format.…”

Section: Pcamentioning

confidence: 99%

FT-NIR Analysis of Intact Table Grape Berries to Understand Consumer Preference Driving Factors

Basile

Marsico

Cardone

et al. 2020

Foods

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Fourier-transform near infrared spectroscopy (FT-NIR) is a technique used in the compositional and sensory analysis of foodstuffs. In this work, we have measured the main maturity parameters for grape (sugars and acids) using hundreds of intact berry samples to build models for the prediction of these parameters from berries of two very different varieties: “Victoria” and “Autumn Royal”. Together with the chemical composition in terms of sugar and acidic content, we have carried out a sensory analysis on single berries. Employing the models built for sugars and acids it was possible to learn the sweetness and acidity of each berry before the destructive sensory analysis. The direct correlation of sensory data with FT-NIR spectra is difficult; therefore, spectral data were exported from the spectrometer built-in software and analyzed with R software using a statistical analysis technique (Spearman correlation) which allowed the correlation of berry appreciation data with specific wavelengths that were then related to sugar and acidic content. In this article, we show how it is possible to carry out the analysis of single berries to obtain data on chemical composition parameters and consumer appreciation with a fast, simple, and non-destructive technique with a clear advantage for producers and consumers.

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“…As talc produced a peak at a high wavenumber, the method for the detection of adulteration in garlic includes the full NIR spectral range. The combination C-H stretching observed in the 4500-4000 cm -1 , combination N-H and O-H stretching at 5000-4500 cm -1 , and C-H and S-H stretching at 6000-5500 cm -1 (Acri et al, 2016) regions showed great variation between garlic and these adulterants in Figure 1.…”

Section: Raw Data Collectionmentioning

confidence: 93%