Application of mid infrared spectroscopy for food authentication

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Application of mid infrared spectroscopy for food authentication

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Application of mid infrared spectroscopy for food authentication

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů