Issue 8, 2011
From the journal:

Analytical Methods

Classification of vinegar samples based on near infrared spectroscopy combined with wavelength selection

Wei Fan,a   Hongdong Li,a   Yang Shan,bc   Huiying Lv,bc   Huaxiu Zhanga  and  Yizeng Liang*a  

* Corresponding authors

a College of Chemistry and Chemical Engineering, Central South University, Changsha, P.R. China
E-mail: yizeng_liang@263.net
Fax: +86-731-88830831
Tel: +86-731-88830824

b Hunan Provincial Research Institute of Agricultural Product Processing, Changsha, P.R. China

c Hunan Food Test and Analysis Center, Changsha, P.R. China

Abstract

In this paper, near infrared spectroscopy combined with a wavelength selection method was used to identify fermented vinegar and blended vinegar. Competitive adaptive reweighted sampling (CARS) method was employed to select the key wavelengths. For classification of different vinegars, 11 wavelengths were selected and a PLS-DA model was calculated based on these selected wavelengths. The average error rate (AER) obtained by repeated double cross validation (RPCV) was 6.95%. The results indicated that NIR spectroscopy combined with a wavelength selection method could be applied as a fast alternative method for the identification of different vinegars.

Graphical abstract: Classification of vinegar samples based on near infrared spectroscopy combined with wavelength selection

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Article information

DOI
https://doi.org/10.1039/C1AY05101F
Article type
Paper
Submitted
24 Feb 2011
Accepted
29 May 2011
First published
15 Jul 2011

Anal. Methods, 2011,3, 1872-1876

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Classification of vinegar samples based on near infrared spectroscopy combined with wavelength selection

W. Fan, H. Li, Y. Shan, H. Lv, H. Zhang and Y. Liang, Anal. Methods, 2011, 3, 1872 DOI: 10.1039/C1AY05101F

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