Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Access type: Open accessSubject: search.filters.subject.OPLS-DA

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  • Article
    Citation - WoS: 30
    Citation - Scopus: 30
    Discriminative Capacities of Infrared Spectroscopy and E-Nose on Turkish Olive Oils
    (Springer Verlag, 2017) Jolayemi, Olusola Samuel; Tokatlı, Figen; Tokatlı, Figen; Alamprese, Cristina; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik, and Erkence oils. Spectra were pretreated with standard normal variate and second derivative. Classification models were built with orthogonal partial least square-discriminant analysis (OPLS-DA), considering the single data sets and also the combined FT-NIR-IR spectra. OPLS-DA models were validated both by cross validation and external prediction. All the models gave good results, being the average correct classification percentages in prediction higher than 90% for spectroscopic data and equal to 82% for e-nose data. The combined FT-NIR-IR data set gave the best results in terms of coefficients of determination (0.95 and 0.67). Different e-nose sensors discriminated Ayvalik, Memecik, and Erkence oils, explaining their distinct aromatic profiles.
  • Article
    Citation - WoS: 27
    Citation - Scopus: 29
    Differentiation of Wines With the Use of Combined Data of Uv-Visible Spectra and Color Characteristics
    (Academic Press Inc., 2016) Şen, İlknur; Tokatlı, Figen; Şen, İlknur; Tokatlı, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    UV-visible spectra and color parameters of monovarietal wines with orthogonal partial least square-discriminant analysis (OPLS-DA) were shown to be practical and rapid methods for classification purposes. Red and white wines from the 2006-2009 vintages were characterized in terms of color, anthocyanin content and UV-visible spectra. Syrah and Cabernet Sauvignon wines had high color density and intensity. Kalecik Karasi wines had the highest CIELab parameters and the lowest color density. Boğazkere and Öküzgözü wines showed similarities with respect to their high red color parameters and were distinct from other wines. Merlot, Syrah and Öküzgözü wines had the highest total anthocyanin content (61.9-55. mg/L as median values). White wines made from Chardonnay, Muscat and Emir grapes were found to have different color characteristics. The vintage-based discrimination of red wines was mostly apparent in total anthocyanin contents. Different UV wavelength regions were found to be effective in classification with respect to variety and vintage. Correct classification rates in the validation set were 100% and 75%, for varietal and vintage classifications, respectively. This study demonstrated the potential of combination of UV-visible spectra and color characteristics to be used in the authentication of wines.