Rapid Determination of Carbohydrates, Ash, and Extractives Contents of Straw Using Attenuated Total Reflectance Fourier Transform Mid-Infrared Spectroscopy

2011 ◽  
Vol 59 (12) ◽  
pp. 6346-6352 ◽  
Author(s):  
Yukihiro Tamaki ◽  
Giuseppe Mazza
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Rapid Determination ◽  
Attenuated Total Reflectance ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mid Infrared Spectroscopy

scholarly journals Detection of adulterants in grape nectars by attenuated total reflectance Fourier-transform mid-infrared spectroscopy and multivariate classification strategies

2018 ◽  
Vol 266 ◽  
pp. 254-261 ◽  
Author(s):  
Carolina Sheng Whei Miaw ◽  
Marcelo Martins Sena ◽  
Scheilla Vitorino Carvalho de Souza ◽  
Maria Pilar Callao ◽  
Itziar Ruisanchez
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Attenuated Total Reflectance ◽  
Multivariate Classification ◽  
Mid Infrared ◽  
Total Reflectance ◽  
Mid Infrared Spectroscopy

scholarly journals Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 231 ◽  
Author(s):  
Nihal Yaman ◽  
Serap Durakli Velioglu
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Fourier Transform Infrared ◽  
Attenuated Total Reflectance ◽  
Chemometric Methods ◽  
Total Reflectance ◽  
Glucose Syrup ◽  
Model Efficiency

Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm−1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup.

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