Partial least squares−near infrared spectrometric determination of ethanol in distilled alcoholic beverages

Debebe, Ayalew; Temesgen, S.; Abshiro, M. R.; Chandravanshi, Bhagwan Singh

doi:10.4314/bcse.v31i2.2

Cited by 3 publications

(2 citation statements)

References 24 publications

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“…These include determination of phenolics [20], alcohol contents [21–23], and minerals [24]. However, no study has been reported on the sugar contents of traditional fermented beverages.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

Debebe

Temesgen

Redi‐Abshiro

et al. 2018

Journal of Analytical Methods in Chemistry

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The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization with p-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz. The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.

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“…These include determination of phenolics [20], alcohol contents [21–23], and minerals [24]. However, no study has been reported on the sugar contents of traditional fermented beverages.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

Debebe

Temesgen

Redi‐Abshiro

et al. 2018

Journal of Analytical Methods in Chemistry

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“…Different pretreatment methods are used to remove or reduce noise and enhance spectral features, which is convenient for more efficient data mining of spectral data. In this research, seven preprocessing algorithms, including normalization (NOR) (model: range normalization), mean centering (MC), multiplicative scatter correction (MSC), standard normal variation (SNV), first derivative (FD), baseline correction (BA), and SNV with MC were employed to preprocess the NIRS [ 22 , 23 , 24 , 25 ]. Similarly, for RS data, the spectrum information of a total of 669 wavenumbers from 1000 to 2000 cm −1 was selected for subsequent analysis.…”

Section: Methodsmentioning

confidence: 99%

Bayesian Fusion Model Enhanced Codfish Classification Using Near Infrared and Raman Spectrum

Koidis

Tian

et al. 2022

Foods

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In this study, a Bayesian-based decision fusion technique was developed for the first time to quickly and non-destructively identify codfish using near infrared (NIRS) and Raman spectroscopy (RS). NIRS and RS spectra from 320 codfish samples were collected, and separate partial least squares discriminant analysis (PLS-DA) models were developed to establish the relationship between the raw data and cod identity for each spectral technique. Three decision fusion methods: decision fusion, data layer or feature layer, were tested and compared. The decision fusion model based on the Bayesian algorithm (NIRS-RS-B) was developed on the optimal discrimination features of NIRS and RS data (NIRS-RS) extracted by the PLS-DA method whereas the other fusion models followed conventional, non-Bayesian approaches. The Bayesian model showed enhanced classification metrics (92% sensitivity, 98% specificity, 98% accuracy) that were significantly superior to those demonstrated by any of other two spectroscopic methods (NIRS, RS) and the two data fusion methods (data layer fused, NIRS-RS-D, or feature layer fused, NIRS-RS-F). This novel proposed approach can provide an alternative classification for codfish and potentially other food speciation cases.

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Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer

Weishaupt

Zimmer

Neubauer

et al. 2020

Journal of Food Science

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Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar–water model solution. Robustness and reproducibility of fluctuations of recorded spectra as well as trueness of the chemometric analysis were compared under different process parameter settings. Variable parameters were the flow rate (from laminar flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 °C) and the path length of the transflection probe (2 and 4 mm) while the pressure was kept constant at 2.5 bar. Temperature and path length were identified as the most affecting parameters, in case of homogenous test medium. In case of particle containing systems, the flow rate could have an impact as well. However, the application of a PLS model, which includes a broad temperature range, and the correction of prediction results by applying a polynomial regression function for prediction errors, was able to compensate these effects. Also, a path length of 2 mm leads to a higher accuracy. The applied strategy shows that by the identification of relevant process parameters and settings as well as the establishment of a compensation strategy, near infrared spectroscopy is a powerful process analytical tool for continuous flash pasteurization systems.

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Partial least squares−near infrared spectrometric determination of ethanol in distilled alcoholic beverages

Cited by 3 publications

References 24 publications

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

Bayesian Fusion Model Enhanced Codfish Classification Using Near Infrared and Raman Spectrum

Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer

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