Mid-infrared spectroscopy for food analysis: recent new applications and relevant developments in sample presentation methods

Wilson, Reginald H.; Tapp, Henri S.

doi:10.1016/s0165-9936(98)00107-1

Cited by 109 publications

(58 citation statements)

References 32 publications

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“…In early 1970 the MIR instruments underwent an important revolution with the development of commercial spectrometers using interferometry technology. This revolution sparked a renewed interest in this technique (Wilson and Tapp 1999). Figure 7 presents the schematic diagram of an FT-MIR instrument.…”

Section: Mid-infrared Instrumentmentioning

confidence: 99%

Spectroscopy: Developments in instrumentation and analysis

Baeten¹,

Dardenne²

2002

Grasas y Aceites

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Section: Mid-infrared Instrumentmentioning

confidence: 99%

Spectroscopy: Developments in instrumentation and analysis

Baeten¹,

Dardenne²

2002

Grasas y Aceites

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“…This method, however, is expensive and time consuming and therefore less suitable for extensive and regular recording. Another method of analyzing milk fat composition, MIR, is rapid and less expensive in case of extensive use (Wilson and Tapp, 1999;Soyeurt et al, 2006). MIR is routinely used in milk recording schemes to measure lactose, urea, total fat and protein percentages in bovine milk (Etzion et al, 2004;Bobe et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Validation of fatty acid predictions in milk using mid-infrared spectrometry across cattle breeds

Eijndhoven

Soyeurt

Dehareng

et al. 2013

Animal

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The aim of this study was to investigate the accuracy to predict detailed fatty acid (FA) composition of bovine milk by mid-infrared spectrometry, for a cattle population that partly differed in terms of country, breed and methodology used to measure actual FA composition compared with the calibration data set. Calibration equations for predicting FA composition using mid-infrared spectrometry were developed in the European project RobustMilk and based on 1236 milk samples from multiple cattle breeds from Ireland, Scotland and the Walloon Region of Belgium. The validation data set contained 190 milk samples from cows in the Netherlands across four breeds: Dutch Friesian, Meuse-Rhine-Yssel, Groningen White Headed (GWH) and Jersey (JER). The FA measurements were performed using gas-liquid partition chromatography (GC) as the gold standard. Some FAs and groups of FAs were not considered because of differences in definition, as the capillary column of the GC was not the same as used to develop the calibration equations. Differences in performance of the calibration equations between breeds were mainly found by evaluating the standard error of validation and the average prediction error. In general, for the GWH breed the smallest differences were found between predicted and reference GC values and least variation in prediction errors, whereas for JER the largest differences were found between predicted and reference GC values and most variation in prediction errors. For the individual FAs 4:0, 6:0, 8:0, 10:0, 12:0, 14:0 and 16:0 and the groups' saturated FAs, short-chain FAs and medium-chain FAs, predictions assessed for all breeds together were highly accurate (validation R 2 . 0.80) with limited bias. For the individual FAs cis-14:1, cis-16:1 and 18:0, the calibration equations were moderately accurate (R 2 in the range of 0.60 to 0.80) and for the individual FA 17:0 predictions were less accurate (R 2 , 0.60) with considerable bias. FA concentrations in the validation data set of our study were generally higher than those in the calibration data. This difference in the range of FA concentrations, mainly due to breed differences in our study, can cause lower accuracy. In conclusion, the RobustMilk calibration equations can be used to predict most FAs in milk from the four breeds in the Netherlands with only a minor loss of accuracy.

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“…Since MIR spectroscopy allows a more easy interpretation of the spectra with respect to NIR, in recent times it has been preferred to characterize the composition of agricultural and food products. [21][22][23][24][25] Until now, various signal processing techniques have been adopted in order to resolve the band overlapping that may occur in the IR spectra. This kind of signal treatments has already been employed in the bread staling process study, particularly to follow the change with time of the ratio between the absorbance at 1019 and 1037 cm -1 , where two bands connected to the staling process are located.…”

Section: Introductionmentioning

confidence: 99%

Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

et al. 2005

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Different kinds of bread, stored at constant temperature and at controlled humidity conditions for a week since their manufacturing date, were analysed by Attenuated Total Reflectance‐Fourier Transform InfraRed (ATR‐FTIR) spectroscopy. The collected spectra were processed by Principal Component Analysis (PCA), in order to evaluate the changes occurring during bread ageing. For the sake of comparison, the 1060‐950 cm−1‐1 spectral window has been also investigated by curve‐fitting methods. It was observed that the first PC increases monotonically with ageing of samples. Furthermore, the more influential variables on PC1 correspond to spectral regions where are located stretching and bending bands, which are mainly attributed to typical starch bonds vibrations.

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Mid-infrared spectroscopy for food analysis: recent new applications and relevant developments in sample presentation methods

Cited by 109 publications

References 32 publications

Spectroscopy: Developments in instrumentation and analysis

Spectroscopy: Developments in instrumentation and analysis

Validation of fatty acid predictions in milk using mid-infrared spectrometry across cattle breeds

Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

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