Classification of Wine and Alcohol Vinegar Samples Based on Near-Infrared Spectroscopy. Feasibility Study on the Detection of Adulterated Vinegar Samples

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• 作者：Marí ; a-Jos&eacute ; Sá ; iz-Abajo ; Jos&eacute ; -Marí ; a Gonzá ; lez-Sá ; iz ; and Consuelo Pizarro
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：December 15, 2004
• 年：2004
• 卷：52
• 期：25
• 页码：7711 - 7719
• 全文大小：212K
• 年卷期：v.52,no.25(December 15, 2004)
• ISSN：1520-5118

文摘

Near-infrared (NIR) spectroscopy was used to discriminate between wine vinegar (red or white) andalcohol vinegar. One orthogonal signal correction method (OSC) was applied on a set of 73 vinegarNIR spectra from both origins and artificial blends made in the laboratory in order to remove informationunrelated to a specific chemical response (tartaric acid), which was selected due to its high discriminantability to differentiate between wine vinegar and alcohol vinegar samples. These corrected NIR spectra,as well as raw NIR spectra and 14 physicochemical variables, were used to develop separateclassification models using the potential functions method as a class-modeling technique. Theaforementioned models were compared to evaluate the suitability of NIR spectroscopy as a rapidmethod for discriminating between vinegar origins. The transformation of vinegar NIR spectra bymeans of an orthogonal signal correction method prompted a notable improvement in the specificityof the constructed classification models. The classification model developed was then applied toartificial vinegar blends made in the laboratory to test its capacity to recognize adulterated vinegarsamples.Keywords: Wine vinegar; alcohol vinegar; multivariate classification; NIR spectroscopy; orthogonalsignal correction; potential functions