Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics

Kemsley, E. K. ORCID:, Holland, J. K., Defernez, M. and Wilson, R. H. (1996) Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 44 (12). pp. 3864-3870. ISSN 0021-8561

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Fourier transform infrared (FTIR) spectroscopy and attenuated total reflection (ATR) sampling have been used to detect adulteration of raspberry purees. A database of 871 spectra of pure and adulterated fruit purees was collected between 1993 and 1994. Partial least-squares (PLS) regression of the spectra onto a dummy variable representing sample type was performed. A 95% confidence interval for the prediction values for pure raspberries was defined: within this region, spectra were accepted as pure raspberry; outside this region, spectra were rejected. Using this criterion, 95% of pure raspberries were accepted as such. Adulteration with apple and plum could be detected at minimum levels of ∼20% w/w, with sucrose at ∼4% w/w. Spectra of 150 additional samples harvested during 1995 served as further validation samples: comparable classification success rates were obtained. The speed of FTIR spectroscopy makes this technique a rapid method for screening raspberry purees for adulterants.

Item Type: Article
Uncontrolled Keywords: adulteration,fruit,infrared,purees,spectroscopy,chemistry(all),agricultural and biological sciences(all) ,/dk/atira/pure/subjectarea/asjc/1600
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Depositing User: LivePure Connector
Date Deposited: 06 Feb 2023 10:31
Last Modified: 12 Aug 2023 01:14
DOI: 10.1021/jf960089l

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