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Evaluation of quality parameters of apple juices using near-infrared spectroscopy and chemometrics

2018Journal article Open Access
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dc.contributor.authorWlodarska, Katarzyna
dc.contributor.authorKhmelinskii, Igor
dc.contributor.authorSikorska, Ewa
dc.date.accessioned2018-12-07T14:58:19Z
dc.date.available2018-12-07T14:58:19Z
dc.date.issued2018
dc.description.abstractNear-infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these spectra using partial least squares (PLS) regression revealed quantitative relations between the spectra and quality- and taste-related properties of juices: soluble solids content (SSC), titratable acidity (TA), and the ratio of soluble solids content to titratable acidity (SSC/TA). Various spectral preprocessing methods were used for model optimization. The optimal spectral variables were chosen using the jack-knife-based method and different variants of the interval PLS (iPLS) method. The models were cross-validated and evaluated based on the determination coefficients (R-2), root-mean-square error of cross-validation (RMSECV), and relative error (RE). The best model for the prediction of SSC (R-2 = 0.881, RMSECV = 0.277 degrees Brix, and RE = 2.37%) was obtained for the first-derivative preprocessed spectra and jack-knife variable selection. The optimal model for TA (R-2 = 0.761, RMSECV = 0.239 g/L, and RE = 4.55%) was obtained for smoothed spectra in the range of 6224-5350 cm(-1). The best model for the SSC/TA (R-2 = 0.843, RMSECV = 0.113, and RE = 5.04%) was obtained for the spectra without preprocessing in the range of 6224-5350 cm(-1). The present results show the potential of the NIR spectroscopy for screening the important quality parameters of apple juices.
dc.description.sponsorshipNational Science Centre, Poland [2016/23/B/NZ9/03591]
dc.identifier.doi10.1155/2018/5191283
dc.identifier.issn2314-4920
dc.identifier.issn2314-4939
dc.identifier.urihttp://hdl.handle.net/10400.1/11963
dc.language.isoeng
dc.peerreviewedyes
dc.publisherHindawi Publishing Corporation
dc.subjectSoluble solids content
dc.subjectFt-nir spectroscopy
dc.subjectLeast-squares regression
dc.subjectReflectance spectroscopy
dc.subjectVariable selection
dc.subjectFourier-Transform
dc.subjectFruit
dc.subjectModels
dc.subjectFood
dc.subjectBeverages
dc.titleEvaluation of quality parameters of apple juices using near-infrared spectroscopy and chemometrics
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage5191283
oaire.citation.titleJournal of Spectroscopy
person.familyNameKhmelinskii
person.givenNameIgor
person.identifier0000000420541031
person.identifier.ciencia-id0D1A-CB6C-6316
person.identifier.orcid0000-0002-6116-184X
person.identifier.ridC-9587-2011
person.identifier.scopus-author-id6701444934
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublicationfcb9f09f-2e99-41fb-8c08-7e1acbc65076
relation.isAuthorOfPublication.latestForDiscoveryfcb9f09f-2e99-41fb-8c08-7e1acbc65076

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