Fourier Transform Infrared Spectroscopy and Chemometric Analysis of White Wine Polysaccharide Extracts

2002 ◽  
Vol 50 (12) ◽  
pp. 3405-3411 ◽  
Author(s):  
Manuel A. Coimbra ◽  
Fernando Gonçalves ◽  
António S. Barros ◽  
Ivonne Delgadillo
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Fourier Transform Infrared ◽  
White Wine ◽  
Chemometric Analysis

Fourier transform infrared spectroscopy coupled with chemometrics for determining the geographical origin of kudzu root and the detection and quantification of adulterants in kudzu root

2017 ◽  
Vol 9 (24) ◽  
pp. 3643-3652 ◽  
Author(s):  
Leqian Hu ◽  
Chunling Yin
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Geographical Origin ◽  
Fourier Transform Infrared ◽  
Chemometric Analysis ◽  
Detection And Quantification

In this study, Fourier transform infrared spectroscopy and chemometric analysis were carried out to determine the geographical origin of kudzu root and detect and quantify adulterants in kudzu root.

Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

RSC Advances ◽  
2016 ◽  
Vol 6 (27) ◽  
pp. 23085-23093 ◽  
Author(s):  
Sadegh Karimi ◽  
Javad Feizy ◽  
Fatemeh Mehrjo ◽  
Maryam Farrokhnia
Keyword(s):  
Pattern Recognition ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ir Spectra ◽  
Fourier Transform Infrared Spectroscopy ◽  
Fourier Transform Infrared ◽  
Chemometric Analysis ◽  
Food Colorants ◽  
Ft Ir ◽  
Detection And Quantification

The aim of present study is to investigate the combination of Fourier transform infrared spectroscopy with pattern recognition to recognize the standard saffron from those which have been adulterated with various types of food colorants.

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