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1. Determination of soluble solids content and firmness in plum using hyperspectral imaging and chemometric algorithms

Author:
Meng, Qinglong; Shang, Jing; Huang, Renshuai; Zhang, Yan
Source:
Journal of food process engineering 2021 v.44 no.1 pp. e13597
ISSN:
0145-8876
Subject:
chemometrics,   etc   ; algorithms; firmness; fruit maturity; least squares; models; plums;     Show all 7 Subjects
Abstract:
... Hyperspectral imaging technology coupled with chemometric algorithms was investigated to determine soluble solids content (SSC) and firmness in plum. A model of determining SSC and firmness in plum was established and optimized. Hyperspectral images of two varieties of “Red” and “Green” plums were acquired by hyperspectral imaging acquisition system. Two methods of partial least square regression ...
DOI:
10.1111/jfpe.13597

2. Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging

Author:
Younas, Shoaib; Mao, Yu; Liu, Changhong; Liu, Wei; Jin, Tao; Zheng, Lei
Source:
Journal of food engineering 2021 v.289 pp. 110226
ISSN:
0260-8774
Subject:
chemometrics,   etc   ; Lentinula edodes; least squares; mushrooms; prediction; water analysis;     Show all 6 Subjects
Abstract:
... This study aimed to explain the non-destructive prediction of water fractions in Shiitake mushrooms (Lentinus edodes) using multispectral imaging (MSI) during far-infrared drying at 70 °C for different periods. Quantitative estimation of water fractions was obtained by combining MSI with chemometrics including partial least-squares (PLS), back propagation neural network (BPNN) and least squares-su ...
DOI:
10.1016/j.jfoodeng.2020.110226

3. Characterization of the new CelerisTM Arginine column: Retentive behaviour through a combination of chemometric tools and potential in drug analysis

Author:
Russo, Giacomo; Vallaro, Maura; Cappelli, Luca; Anderson, Scott; Ermondi, Giuseppe; Caron, Giulia
Source:
Journal of chromatography 2021 v.1651 pp. 462316
ISSN:
0021-9673
Subject:
chemometrics,   etc   ; acetonitrile; arginine; chromatography; drugs; hydrogen bonding; least squares; lipophilicity; markets; pH; solutes;     Show all 11 Subjects
Abstract:
... Celerisᵀᴹ Arginine (ARG) is a mixed-mode stationary phase recently released on the market. To characterize its analytical behavior, the retention factors of a pool (n=100, of which 36 neutrals, 26 acids and 38 bases) of pharmaceutically relevant compounds have been measured on this phase over eight percentages (from 10 to 90% v/v) of acetonitrile (MeCN) as organic modifier. The ARG phase exhibited ...
DOI:
10.1016/j.chroma.2021.462316

4. Development of a portable oil type classifier using laser-induced fluorescence spectrometer coupled with chemometrics

Author:
Loh, Andrew; Ha, Sung Yong; Kim, Donghwi; Lee, Joonseok; Baek, Kyonghoon; Yim, Un Hyuk
Source:
Journal of hazardous materials 2021 v.416 pp. 125723
ISSN:
0304-3894
Subject:
chemometrics,   etc   ; discriminant analysis; fluorescence; least squares; oil spills; oils; pollution; prediction; spectrometers;     Show all 9 Subjects
Abstract:
... Due to the recurrent small spills, oil pollution along coastal regions is still a major environmental issue. Standardized oil fingerprinting techniques are useful for oil spill identifications, but time- and resource-consuming. There have been ongoing needs for simple yet rapid approach for field screening of oil spill. Laser induced fluorescence (LIF) technology can be incorporated into a spectro ...
DOI:
10.1016/j.jhazmat.2021.125723

5. Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics

Author:
Kucha, Christopher T.; Liu, Li; Ngadi, Michael; Gariépy, Claude
Source:
Meat science 2021 v.176 pp. 108458
ISSN:
0309-1740
Subject:
chemometrics,   etc   ; anisotropy; intramuscular fat; least squares; meat science; muscles; neural networks; pork; prediction;     Show all 9 Subjects
Abstract:
... The fibrous structure of meat muscle makes it an anisotropic optical material. As such, spectral information varies with the orientation of the muscle. In this study, spectral data from pork cuts were obtained by a transverse scan (TRANSCAN), radial scan (RADISCAN), and longitudinal scan (LONGSCAN) by using hyperspectral imaging. The information was used to develop and compare the prediction model ...
DOI:
10.1016/j.meatsci.2021.108458

6. Rapid Determination of Peroxide Value of Peanut Oils During Storage Based on Terahertz Spectroscopy

Author:
Liu, Wei; Zhao, Pengguang; Shi, Yule; Liu, Changhong; Zheng, Lei
Source:
Food analytical methods 2021 v.14 no.6 pp. 1269-1277
ISSN:
1936-9751
Subject:
chemometrics,   etc   ; absorbance; algorithms; least squares; models; oxidation; peanuts; peroxide value; prediction; principal component analysis; spectroscopy;     Show all 11 Subjects
Abstract:
... Terahertz (THz) spectroscopy was used to evaluate peroxide value (PV) of peanut oils during storage. Genetic algorithm (GA) and principal component analysis (PCA) were used as the pretreatment methods to reduce THz high-dimensional data. Interval partial least square (iPLS), back propagation neural network (BPNN), support vector regression (SVR), and partial least squares regression (PLSR) were co ...
DOI:
10.1007/s12161-020-01957-3

7. Detection and Quantification of Patulin in Apple Juice Using Fourier Transform Infrared Spectroscopy

Author:
Jha, Shyam Narayan; Jaiswal, Pranita; Kumari, Leena; Kaur, Jaspreet; Ramya, H. G.; Lawnia, S.
Source:
Agricultural research 2021 v.10 no.2 pp. 314-323
ISSN:
2249-720X
Subject:
chemometrics,   etc   ; Fourier transform infrared spectroscopy; absorption; agricultural research; apple juice; heat treatment; least squares; pH; patulin; principal component analysis;     Show all 10 Subjects
Abstract:
... Patulin is a dangerous mycotoxin and is relatively stable to heat treatment and thus difficult to inactivate. Its presence in juice is necessary to detect before sale. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with chemometrics showed potential for its detection in apple juice by modulating pH. Spectra (4000–500 cm⁻¹) of patulin spiked (25, 50 75 ppb) apple ju ...
DOI:
10.1007/s40003-020-00504-0

8. Determination of conformational changes of polyphenol oxidase and peroxidase in peach juice during mild heat treatment using FTIR spectroscopy coupled with chemometrics

Author:
Baltacıoğlu, Hande; Coruk, Katibe Sinem
Source:
International journal of food science & technology 2021 v.56 no.6 pp. 2915-2925
ISSN:
0950-5423
Subject:
chemometrics,   etc   ; Fourier transform infrared spectroscopy; catechol oxidase; food science; heat treatment; least squares; peach juice; peroxidase; principal component analysis; temperature;     Show all 10 Subjects
Abstract:
... The effect of thermal treatment on activity and structural changes of polyphenol oxidase (PPO) and peroxidase (POD) in peach juice was investigated. The D₇₀ values for PPO and POD were 10.38 and 13.68 min, respectively. The z values for PPO and POD were found to be 3.35 and 23.15 °C, respectively. Fourier transform infrared (FTIR) spectroscopy was used to determine the conformational changes. With ...
DOI:
10.1111/ijfs.14930

9. Chemometric modeling of palate fullness in lager beers

Author:
Krebs, Georg; Gastl, Martina; Becker, Thomas
Source:
Food chemistry 2021 v.342 pp. 128253
ISSN:
0308-8146
Subject:
chemometrics,   etc   ; beer quality; beers; food chemistry; gravity; guidelines; least squares; models; molecular weight; mouthfeel; palate; total nitrogen; variability; viscosity;     Show all 14 Subjects
Abstract:
... Palate fullness and mouthfeel of beer are key attributes of sensory beer quality. Non-volatile substances and molar mass fractions influence sensory perceptions of palate fullness and mouthfeel. However, systematic correlations between sensory attributes and native beer compounds have not been evaluated within the concentration range found in lager beer. This article reports a chemometric analysis ...
DOI:
10.1016/j.foodchem.2020.128253

10. Non-destructive classification and prediction of aflatoxin-B1 concentration in maize kernels using Vis–NIR (400–1000 nm) hyperspectral imaging

Author:
Chakraborty, Subir Kumar; Mahanti, Naveen Kumar; Mansuri, Shekh Mukhtar; Tripathi, Manoj Kumar; Kotwaliwale, Nachiket; Jayas, Digvir Singh
Source:
Journal of food science and technology 2021 v.58 no.2 pp. 437-450
ISSN:
0022-1155
Subject:
chemometrics,   etc   ; Aspergillus flavus; aflatoxin B1; corn; discriminant analysis; food safety; least squares; models; prediction; principal component analysis; reflectance; technology; wavelengths;     Show all 13 Subjects
Abstract:
... Aflatoxin-B1 contamination in maize is a major food safety issue across the world. Conventional detection technique of toxins requires highly skilled technicians and is time-consuming. Application of appropriate chemometrics along with hyperspectral imaging (HSI) can identify aflatoxin-B1 infected maize kernels. Present study was undertaken to classify 240 maize kernels inoculated with six differe ...
DOI:
10.1007/s13197-020-04552-w

11. Exploration of total synchronous fluorescence spectroscopy combined with pre-trained convolutional neural network in the identification and quantification of vegetable oil

Author:
Wu, Xijun; Zhao, Zhilei; Tian, Ruiling; Gao, Shibo; Niu, Yudong; Liu, Hailong
Source:
Food chemistry 2021 v.335 pp. 127640
ISSN:
0308-8146
Subject:
chemometrics,   etc   ; calibration; classification; fluorescence; fluorescence emission spectroscopy; food chemistry; least squares; neural networks; sample size; sesame oil; vegetable oil; vegetables;     Show all 12 Subjects
Abstract:
... In order to distinguish different vegetable oils, adulterated vegetable oils, and to identify and quantify counterfeit vegetable oils, a method based on a small sample size of total synchronous fluorescence (TSyF) spectra combined with convolutional neural network (CNN) was proposed. Four typical vegetable oils were classified by three ways of fine-tuning the pre-trained CNN, the pre-trained CNN a ...
DOI:
10.1016/j.foodchem.2020.127640

12. Nondestructive determination of soluble solids content and pH in red bayberry (Myrica rubra) based on color space

Author:
Feng, Jie; Jiang, Lingling; Zhang, Jialei; Zheng, Hong; Sun, Yanfang; Chen, Shaoning; Yu, Meilan; Hu, Wei; Shi, Defa; Sun, Xiaohong; Lu, Hongfei
Source:
Journal of food science and technology 2020 v.57 no.12 pp. 4541-4550
ISSN:
0022-1155
Subject:
chemometrics,   etc   ; Morella rubra; color; food quality; least squares; pH; technology;     Show all 7 Subjects
Abstract:
... Color has strong relationship with food quality. In this paper, partial least square regression (PLSR) and least square-support vector machine (LS-SVM) models combined with six different color spaces (NRGB, CIELAB, CMY, HSI, I1I2I3, and YCbCr) were developed and compared to predict pH value and soluble solids content (SSC) in red bayberry. The results showed that PLSR and LS-SVM models coupled wit ...
DOI:
10.1007/s13197-020-04493-4

13. Chemometric decomposition of comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry data employing partial modulation in the negative pulse mode

Author:
Gough, Derrick V.; Schӧneich, Sonia; Synovec, Robert E.
Source:
Talanta 2020 v.210 pp. 120670
ISSN:
0039-9140
Subject:
chemometrics,   etc   ; comprehensive two-dimensional gas chromatography; least squares; mass spectrometry;     Show all 4 Subjects
Abstract:
... Partial modulation in the negative pulse mode was optimized for comprehensive two-dimensional gas chromatography (GC × GC) coupled to time-of-flight mass spectrometry (TOFMS). With partial modulation in the negative pulse mode, a flow of auxiliary carrier gas is applied through a pulse valve to a T-junction joining the first (¹D) and second (²D) dimension columns for nearly all of the modulation p ...
DOI:
10.1016/j.talanta.2019.120670

14. Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration

Author:
Teklemariam, Thomas A.; Moisey, John; Gotera, Jason
Source:
Food chemistry 2021 v.355 pp. 129616
ISSN:
0308-8146
Subject:
chemometrics,   etc   ; added sugars; adulterants; adulterated products; coconut water; data collection; food chemistry; high fructose corn syrup; infrared spectroscopy; least squares; prediction; principal component analysis; rapid methods;     Show all 13 Subjects
Abstract:
... Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR), in combination with chemometrics, was explored as a rapid method of detecting sugar adulteration in coconut water. In a simulated experiment, coconut water was substituted with binary sugars, mixed sugars, and high fructose corn syrup and discriminated using the fingerprint infrared band region between 1200 and 950 cm ...
DOI:
10.1016/j.foodchem.2021.129616

15. Hyperspectral imaging and chemometrics as a non-invasive tool to discriminate and analyze iodine value of pork fat

Author:
Kucha, Christopher T.; Liu, Li; Ngadi, Michael; Claude, Gariépy
Source:
Food control 2021 v.127 pp. 108145
ISSN:
0956-7135
Subject:
chemometrics,   etc   ; accuracy; classification; data collection; discriminant analysis; food safety; ham; information; iodine; iodine value; least squares; measurement; pig carcasses; subcutaneous fat;     Show all 14 Subjects
Abstract:
... Pork subcutaneous fat (PSF) is used for the development of several products, and the evaluation of the qualitative and quantitative characteristics currently involves lengthy procedures. In this study, the discriminant and predictive capability of near-infrared hyperspectral imaging were tested on PSFs, which were collected from the belly, ham, loin, and shoulder. The spectral information from the ...
DOI:
10.1016/j.foodcont.2021.108145

16. Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools

Author:
Balthazar, Celso F.; Guimarães, Jonas T.; Rocha, Ramon S.; Neto, Roberto P.C.; Esmerino, Erick A.; Silva, Hugo L.A.; Alves Filho, Elenilson G.; Pimentel, Tatiana C.; Rodrigues, Sueli; Brito, Edyr S.; Tavares, Maria Inês B.; Silva, Marcia Cristina; Raices, Renata S.L.; Freitas, Mõnica Q.; Granato, Daniel; Cruz, Adriano G.
Source:
International dairy journal 2021 v.119 pp. 104992
ISSN:
0958-6946
Subject:
chemometrics,   etc   ; arginine; benzoic acid; cheeses; discriminant analysis; flavor; formic acid; histidine; isoleucine; lactic acid; least squares; leucine; nuclear magnetic resonance spectroscopy; oregano; phenylalanine; probiotics; tyrosine; valine; yeast extract;     Show all 19 Subjects
Abstract:
... The metabolic profiling of probiotic low-sodium Prato cheeses with addition of food enhancers (arginine, yeast extract, and oregano extract) along the ripening time (1, 30, 60 days) using NMR spectroscopy and chemometric tools (PCA and PLS-DA) was evaluated. Aromatic and aliphatic structures and lactic acid were the most dominant compounds regardless of the flavour enhancer added. The addition of ...
DOI:
10.1016/j.idairyj.2021.104992

17. HR‐1H NMR spectroscopy and multivariate statistical analysis to determine the composition of herbal mixtures for infusions

Author:
Marchetti, Lucia; Rossi, Maria Cecilia; Pellati, Federica; Benvenuti, Stefania; Bertelli, Davide
Source:
Phytochemical analysis 2021 v.32 no.4 pp. 544-553
ISSN:
0958-0344
Subject:
chemometrics,   etc   ; Melissa officinalis; Mentha piperita nothosubsp. piperita; Passiflora; adulterated products; experimental design; fennel; least squares; models; nuclear magnetic resonance spectroscopy; phytochemicals; quality control; risk; variance;     Show all 14 Subjects
Abstract:
... INTRODUCTION: The ever‐growing diffusion and consumption of herbal teas, due to their sensory attributes and well‐known health benefits exposes them to the real risk of adulteration, especially in the case of commercial mixtures already minced for infusion. Therefore, novel and suitable tools for the control of these valuable products are increasingly required. OBJECTIVES: This work provides new i ...
DOI:
10.1002/pca.3002

18. Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C

Author:
Botosoa, Eliot Patrick; Chèné, Christine; Karoui, Romdhane
Source:
European journal of lipid science and technology 2021 v.123 no.6 pp. e2000088
ISSN:
1438-7697
Subject:
chemometrics,   etc   ; Helianthus annuus; cooking fats and oils; discriminant analysis; fluorescence; fluorescence emission spectroscopy; least squares; linseed oil; lipid peroxidation; lipids; olives; oxidation; rapeseed; storage time; wavelengths;     Show all 15 Subjects
Abstract:
... In this work, front‐face fluorescence spectroscopy coupled with chemometric tools are used for the monitoring of rapeseed, sunflower, extra virgin olive, and linseed oil. The oil samples are heated at 60 °C for up to 15 days. The fluorescence excitation spectra are scanned in the range of 270–420 nm and 250–310 nm after emission wavelength set at 450 and 330 nm, respectively. The primary and secon ...
DOI:
10.1002/ejlt.202000088

19. Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil

Author:
Zaroual, Hicham; El Hadrami, El Mestafa; Karoui, Romdhane
Source:
Journal of the science of food and agriculture 2021 v.101 no.7 pp. 2901-2911
ISSN:
0022-5142
Subject:
chemometrics,   etc   ; acidity; agriculture; chlorophyll; discriminant analysis; health promotion; least squares; peroxide value; prediction; principal component analysis; provenance; spectroscopy; virgin olive oil; Morocco;     Show all 14 Subjects
Abstract:
... BACKGROUND: Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and auth ...
DOI:
10.1002/jsfa.10922

20. Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of ¹³C Distortionless Enhancement by Polarization Transfer Pulse Sequence and ¹H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data

Author:
Maléchaux, Astrid; Garcia, Raquel; Le Dréau, Yveline; Pires, Arona; Dupuy, Nathalie; Cabrita, Maria Joao
Source:
Journal of agricultural and food chemistry 2021 v.69 no.14 pp. 4177-4190
ISSN:
1520-5118
Subject:
chemometrics,   etc   ; Fourier transform infrared spectroscopy; Olea europaea; cultivars; discriminant analysis; extra-virgin olive oil; food chemistry; least squares; nuclear magnetic resonance spectroscopy; olives; prediction;     Show all 11 Subjects
Abstract:
... The label authentication of monovarietal extra virgin olives is of great relevance from a socio-economical point of view. This work aims to gain insights into the prediction of the varietal origin of extra virgin olive oil (EVOO) samples obtained from single olive cultivars, French cultivars Olivière, Salonenque, and Tanche and Portuguese cultivars Blanqueta, Carrasquenha, and Galega Vulgar, coll ...
DOI:
10.1021/acs.jafc.0c06594