Mid-infrared and near-infrared spectroscopies to classify improper fermentation of pineapple wine

Kasemsumran, Sumaporn; Boondaeng, Antika; Ngowsuwan, Kraireuk; Jungtheerapanich, Sunee; Apiwatanapiwat, Waraporn; Janchai, Phornphimon; Vaithanomsat, Pilanee

doi:10.1007/s11696-022-02472-x

Cited by 4 publications

(1 citation statement)

References 32 publications

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“…The spectral numbers of the variables measured in the current study may not be identical to those reported by previous studies owing to the use of different sample characteristics, spectrometers, and spectral acquisition conditions (resolution, signal-to-noise ratio, interval scanning, etc.). In addition, the present results are in accord with those obtained by Chen et al [14], who identified the efficient spectral intervals for total acids in commercial vinegars in the regions of 5754.54-6001.39 and 6255.95-6502.79 cm −1 , and with those of our previous study, in which we observed informative regions in the NIR spectrum of an acetic acid standard (99.85% purity) arising from the first overtones of the COOH and CH stretches in the regions of 7800-7000 cm −1 and 6500-5500 cm −1 , respectively, the OH stretch in the region of 5500-5000 cm −1 , and the combination band of CH and COOH in 4700-4000 cm −1 [34]. All these regions covered the spectral variables of acetic acid identified using SCARS.…”

Section: Spectral Variables Selected By Scarssupporting

confidence: 88%

Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling

Kasemsumran,

Boondaeng,

Jungtheerapanich

et al. 2023

Molecules

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In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid, and tannic acid in the broth of pineapple vinegar during fermentation. The NIR spectra of the broth samples in the region of 11,536–3956 cm−1 were collected during vinegar fermentation promoted by Acetobacter aceti. This continuous biological process led to changes in the concentrations of all analytes studied. SCARS provided optimized and stabilized NIR spectral variables for the construction of a partial least squares (PLS) model for each analyte using a small number of optimal variables (under 88 variables). The SCARS-PLS model outperformed the conventional PLS model, and achieved excellent accuracy in accordance with ISO 12099:2017 for the four prediction models of acetic acid, ethanol, caffeic acid, and gallic acid, with root-mean-square error of prediction values of 0.137%, 0.178%, 0.637 μg/mL and 0.640 μg/mL, respectively. In contrast, only an acetic acid content prediction model constructed via the conventional PLS method and using the whole spectral region (949 variables) could pass with acceptable accuracy. These results indicate that the NIR optical probe coupled with SCARS is an appropriate method for the continuous monitoring of multianalytes during vinegar fermentation, particularly acetic acid and ethanol contents, which are indicators of the finished fermentation of pineapple vinegar.

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Section: Spectral Variables Selected By Scarssupporting

confidence: 88%