Use of infrared spectroscopy and chemometrics for the authentication of fruit purees

Marianne Defemez; E. Katherine Kemsley; Reginald H. Wilson

doi:10.1021/jf00049a021

Use of infrared spectroscopy and chemometrics for the authentication of fruit purees

Marianne Defemez, E. Katherine Kemsley, Reginald H. Wilson

Research output: Contribution to journal › Article › peer-review

92 Citations (Scopus)

Abstract

Fourier transform infrared spectroscopy in combination with discriminant analysis (DA) was used to classify fruit purees into three predefined groups, namely strawberry, raspberry, and apple. Using optimized parameters, 149 spectra subjected to this analysis were classified with 100% success. A separate analysis of each set of fruit was able to distinguish with 98.3% success for strawberry and 75% for raspberry, whether the fruits were fresh or freeze-thawed. Classification according to two levels of ripeness also gave good results (92.5% correctly classified) for raspberry but not for strawberry. With apple purees, DA was able to identify if sulfur dioxide had been added or not (90% correctly classified) and if the variety was Bramley or not (86% correctly classified).

Original language	English
Pages (from-to)	109-113
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	43
Issue number	1
DOIs	https://doi.org/10.1021/jf00049a021
Publication status	Published - 1 Jan 1995

Keywords

authenticity
fruit
Infrared
spectroscopy

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10.1021/jf00049a021

Cite this

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abstract = "Fourier transform infrared spectroscopy in combination with discriminant analysis (DA) was used to classify fruit purees into three predefined groups, namely strawberry, raspberry, and apple. Using optimized parameters, 149 spectra subjected to this analysis were classified with 100% success. A separate analysis of each set of fruit was able to distinguish with 98.3% success for strawberry and 75% for raspberry, whether the fruits were fresh or freeze-thawed. Classification according to two levels of ripeness also gave good results (92.5% correctly classified) for raspberry but not for strawberry. With apple purees, DA was able to identify if sulfur dioxide had been added or not (90% correctly classified) and if the variety was Bramley or not (86% correctly classified).",

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AU - Defemez, Marianne

AU - Kemsley, E. Katherine

AU - Wilson, Reginald H.

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Y1 - 1995/1/1

N2 - Fourier transform infrared spectroscopy in combination with discriminant analysis (DA) was used to classify fruit purees into three predefined groups, namely strawberry, raspberry, and apple. Using optimized parameters, 149 spectra subjected to this analysis were classified with 100% success. A separate analysis of each set of fruit was able to distinguish with 98.3% success for strawberry and 75% for raspberry, whether the fruits were fresh or freeze-thawed. Classification according to two levels of ripeness also gave good results (92.5% correctly classified) for raspberry but not for strawberry. With apple purees, DA was able to identify if sulfur dioxide had been added or not (90% correctly classified) and if the variety was Bramley or not (86% correctly classified).

AB - Fourier transform infrared spectroscopy in combination with discriminant analysis (DA) was used to classify fruit purees into three predefined groups, namely strawberry, raspberry, and apple. Using optimized parameters, 149 spectra subjected to this analysis were classified with 100% success. A separate analysis of each set of fruit was able to distinguish with 98.3% success for strawberry and 75% for raspberry, whether the fruits were fresh or freeze-thawed. Classification according to two levels of ripeness also gave good results (92.5% correctly classified) for raspberry but not for strawberry. With apple purees, DA was able to identify if sulfur dioxide had been added or not (90% correctly classified) and if the variety was Bramley or not (86% correctly classified).

KW - authenticity

KW - fruit

KW - Infrared

KW - spectroscopy

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Use of infrared spectroscopy and chemometrics for the authentication of fruit purees

Abstract

Keywords

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