Mid-Infrared Spectroscopy for Juice Authentication – Improvement of Modeling Power for Juice Differentiation by Analyzing Signature-like Phenolic Spectra

TL;DRAbstract

Determination of food authenticity is an important issue in food safety and quality control. Mid-infrared spectroscopy provides rapid chemical profiling of agricultural products and could become an effective tool for authentication when coupled to chemometrics. This study developed a simple protocol for classifying commercial juices using attenuated total reflectance infrared spectroscopy, and sought for improvement of modeling power by analyzing the taxonomic compounds in the phenol-rich fraction. Spectra from 52 juices together with their extracted sugar-rich and phenol-rich fractions were obtained to construct multivariate models (HCA and SIMCA) for pattern recognition analysis and prediction. Spectra of the sugar-rich fraction, comprising primarily of sugars and simple acids, almost superimposed the whole juice spectra. Solid phase extraction enriched phenol compounds and provided signature-like spectral information that substantially improved the SIMCA modeling power over the whol

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