DIFFERENTIATING ORANGE JUICES USING FOURIER TRANSFORM INFRARED SPECTROSCOPY (FT-IR)

Kevin L. Goodner, John A. Manthey

Abstract


Fourier transform infrared spectroscopy (FT-IR) is compared to various instrumental and physical/chemical methods for differentiating commercial orange juice products. Previous statistical models were generated using the data from an electronic nose (e-nose), a head space gas chromatograph (GC), a mass spectrometer (MS) based chemical sensor, and various physical/chemical measurements. The separation using data from the FT-IR was similar to that obtained from the instrumental methods (e-nose, GC, MS) and chemical/physical measurements. FT-IR is inexpensive technology and common in most labs. An advantage to using an FT-IR would be the likelihood of quality labs currently owning an instrument, or if not, the relatively low cost would not be prohibitive. Seven notfrom-concentrate and 3 from-concentrate orange juice products were analyzed with excellent separation using the data from standard procedures. This compares favorably with the other methods examined in previous years.

Keywords


multivariate; statistics; pca; dfa; anova. ms; gc

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283