Food Engineering / Gıda Mühendisliği

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

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Publisher: search.filters.publisher.Springer VerlagSubject: search.filters.subject.Infrared spectroscopy

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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; Buratti, Susanna; Alamprese, Cristina
    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: 32
    Citation - Scopus: 36
    Application of Mid-Infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki
    (Springer Verlag, 2012) Öztürk, Burcu; Yücesoy, Dila; Özen, Banu
    Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 = 0. 97) and anthocyanin contents (R 2 = 0. 98) of wine samples and a good prediction of pH (R 2 = 0. 9), brix (R 2 = 0. 92) and colour intensity (R 2 = 0. 93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 = 0. 99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.