Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data

Cavdaroglu, Cagri; Özen, Banu

doi:10.1016/j.microc.2021.106886

Cited by 9 publications

(2 citation statements)

References 43 publications

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“…Its association with multivariate tools offers an added advantage for such quantitative analysis. This technique uses electromagnetic radiation between 200 and 800 nm and detects two different aspects: color and fat oxidation [104]. The scope of the proposed paragraph is to discuss the application of UV-visible spectroscopy in food analysis, particularly for quantitative and qualitative purposes.…”

Section: Uv-visiblementioning

confidence: 99%

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

Kharbach,

Alaoui Mansouri,

Taabouz

et al. 2023

Foods

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In today’s era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destructive, cost-effective, and environmentally friendly means of food analysis. Nevertheless, interpreting spectroscopy data, whether in the form of signals (fingerprints) or images, can be complex without the assistance of statistical and innovative chemometric approaches. These approaches involve various steps such as pre-processing, exploratory analysis, variable selection, regression, classification, and data integration. They are essential for extracting relevant information and effectively handling the complexity of spectroscopic data. This review aims to address, discuss, and examine recent studies on advanced spectroscopic techniques and chemometric tools in the context of food product applications and analysis trends. Furthermore, it focuses on the practical aspects of spectral data handling, model construction, data interpretation, and the general utilization of statistical and chemometric methods for both qualitative and quantitative analysis. By exploring the advancements in spectroscopic techniques and their integration with chemometric tools, this review provides valuable insights into the potential applications and future directions of these analytical approaches in the food industry. It emphasizes the importance of efficient data handling, model development, and practical implementation of statistical and chemometric methods in the field of food analysis.

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Section: Uv-visiblementioning

confidence: 99%

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

Kharbach,

Alaoui Mansouri,

Taabouz

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…For instance, Izquierdo-Llopart et al studied the classification of sparkling wines as a function of grape variety and coupage using concentrations of organic acids, phenolic compounds, antioxidant capacity, pH, total acidity, ethanol, or reducing sugars [ 28 ]. In another recent publication, Cavdaroglu and Ozed developed a strategy for the prediction of vinegar processing parameters based on UV–visible and mid-infrared spectra, pH, Brix, total acidity, total flavonoid content, total and individual phenolic contents, organic acid, sugar, and ethanol concentrations [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition

Mir-Cerdà

Granell

Izquierdo-Llopart

et al. 2022

Sensors

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Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.

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Mid-Infrared Spectroscopy (MIR)

Jia,

Koidis

2024

Non-Invasive and Non-Destructive Methods for Food Integrity

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Prediction of vinegar processing parameters with chemometric modelling of spectroscopic data

Cited by 9 publications

References 43 publications

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches

Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition

Mid-Infrared Spectroscopy (MIR)

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