Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis

Ouyang, Qin; Zhao, Jiewen; Pan, Wenxiu; Chen, Quansheng

doi:10.1016/j.foodchem.2015.05.074

Cited by 55 publications

(30 citation statements)

References 25 publications

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“…Borras, Ferre, Boque, Mestres, Acena and Busto [11] reviewed the fusion of data from different instruments for food authentication. In recent studies, UV-Vis and NIR spectroscopies were used to predict the quality parameters of grapes and real time total sugar content, alcohol content and pH values of rice wines [12,13].…”

Section: Introductionmentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

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a b s t r a c tRapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R 2 val ) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R 2 val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and°B rix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.

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Section: Introductionmentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

Talanta

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“…The higher Rc and lower RMSECV criteria used to assess the performances of the established models in the calibration set . Similarly, higher Rp and lower RMSEP were used to assess the same in the prediction set (Hassan et al, ; Ouyang et al, ; Tahir, Xiaobo, Tinting, Jiyong, & Mariod, ).In order to develop a model with high precision, robust, and less complex, number of variables to be used/selected for the model should be as low as possible.…”

Section: Methodsmentioning

confidence: 99%

“…NIR spectroscopy was successfully used for quantification of antioxidant properties in green tea (Zhang, Luypaert, Pierna, Xu, & Massart, 2004). Monitoring black tea quality was carried out previously, such as based on color and sensory quality using visible-NIR spectroscopy (Ouyang et al, 2017), while analyzing total polyphenols have been employed for fermentation quality indices (Dong et al, 2017;Ouyang, Zhao, Pan, & Chen, 2016).…”

Section: Practical Applicationsmentioning

confidence: 99%

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

Zareef

Chen

Ouyang

et al. 2019

J Food Process Preserv

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Black tea composite contains a wide range of simple and complex phenolic compounds known for their antioxidant capabilities. Herein, a portable near‐infrared (NIR) spectroscopy (899–1724 nm) was used to predict the concentrations of cianidanol, ferulic acid, gallic acid, L‐epicatechin, phloridzin and rutin in congou black tea. High‐performance liquid chromatography‐diode array detector (HPLC‐DAD) was also utilized as a reference method. Models were predicted and constructed based on the data acquisition from portable NIR and HPLC‐DAD using partial least squares (PLS) followed by variables selection algorithms such as competitive adaptive reweighted sampling‐PLS and ant colony optimization‐PLS. The correlation coefficient of calibration (RC) and correlation coefficient of prediction (Rp) was found in ranged from 0.785 to 0.979 and 0.751 to 0.969, respectively. The overall results indicates portable NIR combined successfully with multivariate chemometrics offers a non‐destructive technique for the rapid screening of the phenolic compounds of congou black tea. Practical applications Phenolic compounds play a significant role or as a key indicator of black tea quality. To the best of our knowledge, this is the first study for monitoring these compounds during black tea fermentation. Current study reported a first time non‐invasive and non‐destructive method for determining the quality index of black tea with reasonable accuracy and that could be endorsed a model approach as it addresses more advantages over conventional methods. This study successfully predicted phenolic compounds in black tea during fermentation after using a portable near‐infrared spectroscopy coupled multivariate chemometrics. Furthermore, current work encourages fast, nondestructive quantification of various analyte in food and biological engineering as a quality and safety indicator.

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“…Currently, there are a number of dedicated NIR-based alcohol analysers, and this technique has become a routine analytical method for the determination of alcohol content in wine and other alcoholic beverages [84][85][86][87][88]. The use of NIR spectroscopy has also been reported for the measurement of several chemical parameters in wine and other alcoholic beverages, such as volatile acidity [89,90], organic acids [91][92][93], glycerol [94,95], reducing sugars [96,97], sulphur dioxide [98], and minerals [99,100].…”

Section: Spectroscopymentioning

confidence: 99%

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

et al. 2017

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Abstract:The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.

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Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis

Cited by 55 publications

References 25 publications

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

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