4.6 Article

Grape juice classification with respect agricultural production system by means of visible spectroscopy chemometrics assisted

Journal

JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 114, Issue -, Pages -

Publisher

ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2022.104793

Keywords

Visible spectroscopy; Grape juice; Genetic algorithm; pH modulation; Linear Discriminant Analysis

Funding

  1. Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) [001]
  2. Instituto Nacional de Ciencia e Tecnologia de Bioanalitica - Brazil (INCT) [573672/2008-3]
  3. Conselho Nacional de Desenvolvimento Cientifico e Tecnologico Brazil (CNPq)

Ask authors/readers for more resources

In this study, visible spectra combined with chemometric methods were used to differentiate Brazilian grape juices by conventional and organic production systems. A new pH modulation approach was employed to build a more accurate classification model. Visible spectroscopy proved to be a simple, fast, and low-cost method for evaluating the quality of grape juice.
Grape juice obtained organically is considered to have a higher market value due to the benefits offered to health by not using pesticides and chemical fertilizers, in addition to preserving the environment. It is important to develop an analytical method that enables for the differentiation of the two commercial forms of natural grape juice (organic or conventional) in order to protect the consumers from frauds in its commercialization. In this study, visible spectra combined with chemometric methods were used to discriminate Brazilian grape juices by conventional and organic production systems using a new pH modulation approach to build a more correct classification model based on linear discriminant analysis with variable selection using genetic algorithm. The results showed a hit rate of up to 100 % and 92 % for the training and test sets, respectively. Visible spectroscopy proved to be simple, fast and low-cost instrumentation for evaluating the quality of grape juice.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available