Application of mid infrared spectroscopy for food authentication
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925289" target="_blank" >RIV/60461373:22330/22:43925289 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Application of mid infrared spectroscopy for food authentication
Original language description
This work has been aimed at the characterization and authentication of the selected food, which were samples of cocoa powders, carob, chocolates, ketchups, barbecue and chili sauces. During experimental work spectra in mid infrared region (4000 – 400 cm-1) were measured using attenuated total reflectance techniques (ATR – FTIR). In profile spectra the typical absorption bands were identified and afterwards the multivariate data analysis using statistical models applying discriminant analysis (PCA and PLS) was applied. In spectra can be observed characteristic vibration of C-H, C=O and O-H bonds typically representing fatty acids, esters, sugars and water. For the cocoa powders, differentiation of the pure samples and mixtures with carob is demonstrated. Also, various dark and milk chocolates can be quickly distinguished. In the case of sauces, the basic differentiation according to sugar and vegetable content and kind of used sweeteners is illustrated.Realized experiments proved the potential of the ATR-FTIR method for the fast recognition of various kinds and origin of food and also their different composition or technological processing can be distinguished.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů