Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine
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Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki Burcu Ozturk & Dila Yucesoy & Banu Ozen
Received: 23 December 2011 / Accepted: 7 March 2012 / Published online: 23 March 2012 # Springer Science+Business Media, LLC 2012
Abstract 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 (R2 00.97) and anthocyanin contents (R2 00.98) of wine samples and a good prediction of pH (R2 00.9), brix (R2 00.92) and colour intensity (R2 00.93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R2 00.99) 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. Keywords Infrared spectroscopy . Chemometrics . Partial least squares . Wine . Raki
Introduction Wet chemical methods for qualitative or quantitative determination of different chemical compounds or indices, B. Ozturk : D. Yucesoy : B. Ozen (*) Department of Food Engineering, Izmir Institute of Technology, Urla-Izmir, Turkey e-mail: [email protected]
require time consuming, waste generating, laborious and expensive procedures (Bevin et al. 2006). That’s why there is a need of simple and rapid methods that can be easily applied in routine laboratory analysis. With the advantages of short analysis time and high resolution, there are several examples of the use of mid-infrared (mid-IR) spectroscopy for both quantification and classification of wines and other alcoholic beverages in literature (Moreira and Santos 2004; Pontes et al. 2006; Lachenmier 2007). Mid-IR spectroscopy can be used in the differentiation analysis since the IR spectrum of a compound is a characteristic property which can be accepted as a ‘fingerprint’ (Ismail et al. 1997). Therefore, Mid-IR spectroscopy has applications in the classification of several food products. For instance, this technique was successfully utilised in differentiation of the ‘Fino’ sherry wines according to six different ageing levels (Palma and Barroso 2002). Quantitative analysis can be also applied with the use of mid-IR spectroscopy technique on the account of the fact that the amount of the IR energy absorbed by the individual component is directly proportional to the amount of each compo
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