Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2016-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0006_detection-of-adulteration-in-freshly-squeezed-orange-juice-by-electronic-nose-and-infrared-spectroscopy.php |
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| author | Fei Shen Qifang Wu Anxiang Su Peian Tang Xiaolong Shao Bing Liu |
| author_facet | Fei Shen Qifang Wu Anxiang Su Peian Tang Xiaolong Shao Bing Liu |
| author_sort | Fei Shen |
| collection | DOAJ |
| description | The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration. |
| first_indexed | 2024-04-10T08:32:38Z |
| format | Article |
| id | doaj.art-5667ea01d1784ff48e846289572a7c46 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:38Z |
| publishDate | 2016-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5667ea01d1784ff48e846289572a7c462023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-06-0134322423210.17221/303/2015-CJFScjf-201603-0006Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopyFei Shen0Qifang Wu1Anxiang Su2Peian Tang3Xiaolong Shao4Bing Liu5College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. ChinaThe use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0006_detection-of-adulteration-in-freshly-squeezed-orange-juice-by-electronic-nose-and-infrared-spectroscopy.phpchemometricsdiscriminationspectral analysisvolatile compounds |
| spellingShingle | Fei Shen Qifang Wu Anxiang Su Peian Tang Xiaolong Shao Bing Liu Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy Czech Journal of Food Sciences chemometrics discrimination spectral analysis volatile compounds |
| title | Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| title_full | Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| title_fullStr | Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| title_full_unstemmed | Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| title_short | Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| title_sort | detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy |
| topic | chemometrics discrimination spectral analysis volatile compounds |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0006_detection-of-adulteration-in-freshly-squeezed-orange-juice-by-electronic-nose-and-infrared-spectroscopy.php |
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