| Title: | Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes |
| Author(s): | Ding L; Dong D; Jiao L; Zheng W; |
| Address: | "National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China" |
| DOI: | 10.1371/journal.pone.0180649 |
| ISSN/ISBN: | 1932-6203 (Electronic) 1932-6203 (Linking) |
| Abstract: | "Previous studies have demonstrated variations in volatile compound content during fruit spoilage. Infrared spectroscopy was proposed as an alternative method to discriminate the various states of decayed fruit through the makeup of their volatile compounds. Based on the infrared spectra of volatile compounds obtained from decayed grapes, this study simplified the extraction of their feature spectra and visualized their gas plumes by using a commercial infrared thermal camera equipped with a custom-made wavelength filter. As a function of volatilization gradients, accumulated gray value and imaging area were proposed as indicators for semi-quantitative analysis in a volatilization range similar to that of ethanol solutions ranging from 10% to 70%. Fresh, seriously decayed, and slightly or moderately decayed grapes were rapidly discriminated through their alcoholic volatiles by thermal images with correct classification ratings of 100%, 93.3%, and 90%, respectively" |
| Keywords: | "Ethanol/analysis Spectrophotometry, Infrared/*methods Vitis/*chemistry Volatile Organic Compounds/*analysis;" |
| Notes: | "MedlineDing, Luyu Dong, Daming Jiao, Leizi Zheng, Wengang eng 2017/07/01 PLoS One. 2017 Jun 30; 12(6):e0180649. doi: 10.1371/journal.pone.0180649. eCollection 2017" |
