Determination of the geographical origin and ethanol content of Brazilian sugarcane spirit using near-infrared spectroscopy coupled with discriminant analysis

2016 ◽  
Vol 8 (28) ◽  
pp. 5658-5666 ◽  
Author(s):  
Lívia Cirino de Carvalho ◽  
Camilo de Lelis Medeiros de Morais ◽  
Kássio Miguel Gomes de Lima ◽  
Luis Carlos Cunha Júnior ◽  
Paloma Andrade Martins Nascimento ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Discriminant Analysis ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Geographical Origin ◽  
Ethanol Content

Aguardente is a typical Brazilian spirit produced by the distillation of sugarcane.

Discriminant Analysis of Geographical Origin of Cork Planks and Stoppers by Near Infrared Spectroscopy

2012 ◽  
Vol 32 (1) ◽  
pp. 66-85 ◽  
Author(s):  
Cristina Prades ◽  
Isabel Gómez-Sánchez ◽  
Juan García-Olmo ◽  
José Ramón González-Adrados
Keyword(s):  
Infrared Spectroscopy ◽  
Discriminant Analysis ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Geographical Origin

scholarly journals Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 31-36 ◽  
Author(s):  
M. Králová ◽  
Z. Procházková ◽  
V. Svobodová ◽  
E. Mařicová ◽  
B. Janštová ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Discriminant Analysis ◽  
Near Infrared Spectroscopy ◽  
Principal Components ◽  
Storage Time ◽  
Near Infrared ◽  
Great Similarity ◽  
Calibration Models

We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20&deg;C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10&nbsp;000&ndash;4000 cm<sup>&ndash;1</sup> with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20&deg;C was found. Twelve samples stored at 20&deg;C for 1 week and 2 samples stored at 20&deg;C for 2 weeks were classified as samples stored at 5&deg;C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5&deg;C and 99.9% variability was obtained for the samples stored at 20&deg;C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time. &nbsp;

Near-Infrared Spectroscopy in Saffron Quality Control:  Determination of Chemical Composition and Geographical Origin

2005 ◽  
Vol 53 (24) ◽  
pp. 9337-9341 ◽  
Author(s):  
Amaya Zalacain ◽  
Stella A. Ordoudi ◽  
Eva M. Díaz-Plaza ◽  
Manuel Carmona ◽  
Inmaculada Blázquez ◽  
...  
Keyword(s):  
Quality Control ◽  
Infrared Spectroscopy ◽  
Chemical Composition ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Geographical Origin

Food authentication: Determination of the geographical origin of almonds (Prunus dulcis Mill.) via near-infrared spectroscopy

2021 ◽  
Vol 160 ◽  
pp. 105702 ◽  
Author(s):  
Maike Arndt ◽  
Marc Rurik ◽  
Alissa Drees ◽  
Christian Ahlers ◽  
Simon Feldmann ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Geographical Origin ◽  
Prunus Dulcis ◽  
Food Authentication
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