Monitoring multicomponent quality traits in tomato juice using portable mid-infrared (MIR) spectroscopy and multivariate analysis

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dc.authoridSierra-Cadavid, Andrea/0000-0002-4541-1423
dc.authoridRodriguez-Saona, Luis/0000-0002-6615-1296
dc.contributor.authorAyvaz, Huseyin
dc.contributor.authorSierra-Cadavid, Andrea
dc.contributor.authorAykas, Didem P.
dc.contributor.authorMulqueeney, Brett
dc.contributor.authorSullivan, Scott
dc.contributor.authorRodriguez-Saona, Luis E.
dc.date.accessioned2025-01-27T20:53:47Z
dc.date.available2025-01-27T20:53:47Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, a novel portable infrared spectrometer was evaluated for rapid and simultaneous determination of glucose, fructose, total reducing sugars, soluble solids (degrees Brix), serum viscosity, Bostwick consistency, predicted paste Bostwick value and pH. A total of 350 hot-break juices from two consecutive years (2013 and 2014) including 66 different varieties grown in 6 counties of California, USA, were used in this study. Duplicate spectra for each tomato juice were collected using the transmission accessory of the portable infrared spectrometer at 50 gm fixed path length. Samples were randomly divided into calibration (n = 280) and external validation (n = 70) sets and partial least squares (PLS) regression was used to develop calibration models to predict all the variables (quality traits) in the validation samples based on the tomato juice spectral data (r(pred) > 0.82). Overall, our validated chemometric models allowed rapidly (-2 min) predicting all the quality traits in tomato juice samples with no sample preparation. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCalifornia League of Food Processors [TR 8-14: GRT00024447]; Turkish Ministry of Education
dc.description.sponsorshipWe are grateful to the California League of Food Processors (Grant number: TR 8-14: GRT00024447) for the financial support of this project. Finally, we would like to thank the Turkish Ministry of Education for supporting student fellowships at The Ohio State University.
dc.identifier.doi10.1016/j.foodcont.2016.01.031
dc.identifier.endpage86
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85000392951
dc.identifier.scopusqualityQ1
dc.identifier.startpage79
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2016.01.031
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25835
dc.identifier.volume66
dc.identifier.wosWOS:000375163700010
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Control
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTomato
dc.subjectFT-IR
dc.subjectPortable spectrometer
dc.subjectPLSR
dc.subjectQuality
dc.subjectRheological properties
dc.titleMonitoring multicomponent quality traits in tomato juice using portable mid-infrared (MIR) spectroscopy and multivariate analysis
dc.typeArticle

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