| Title: | New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR) |
| Author(s): | Genisheva Z; Quintelas C; Mesquita DP; Ferreira EC; Oliveira JM; Amaral AL; |
| Address: | "CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal. Electronic address: zlatina@deb.uminho.pt. CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal. Electronic address: daniela@deb.uminho.pt. CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal. Electronic address: ecferreira@deb.uminho.pt. CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal. Electronic address: jmoliveira@deb.uminho.pt. CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; Instituto Politecnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal. Electronic address: lpamaral@isec.pt" |
| DOI: | 10.1016/j.foodchem.2017.11.015 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This work aims to explore the potential of near infrared (NIR) spectroscopy to quantify volatile compounds in Vinho Verde wines, commonly determined by gas chromatography. For this purpose, 105 Vinho Verde wine samples were analyzed using Fourier transform near infrared (FT-NIR) transmission spectroscopy in the range of 5435?ª+cm(-1) to 6357?ª+cm(-1). Boxplot and principal components analysis (PCA) were performed for clusters identification and outliers removal. A partial least square (PLS) regression was then applied to develop the calibration models, by a new iterative approach. The predictive ability of the models was confirmed by an external validation procedure with an independent sample set. The obtained results could be considered as quite good with coefficients of determination (R(2)) varying from 0.94 to 0.97. The current methodology, using NIR spectroscopy and chemometrics, can be seen as a promising rapid tool to determine volatile compounds in Vinho Verde wines" |
| Keywords: | "Calibration Food Analysis/methods Fourier Analysis *Least-Squares Analysis Principal Component Analysis Reproducibility of Results Signal Processing, Computer-Assisted Spectroscopy, Fourier Transform Infrared/methods Spectroscopy, Near-Infrared/*methods V;" |
| Notes: | "MedlineGenisheva, Z Quintelas, C Mesquita, D P Ferreira, E C Oliveira, J M Amaral, A L eng England 2018/01/03 Food Chem. 2018 Apr 25; 246:172-178. doi: 10.1016/j.foodchem.2017.11.015. Epub 2017 Nov 6" |
