1. Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis
- Author
-
Luis E. Rodriguez-Saona, Abigail B. Snyder, M. Monica Giusti, and Christian Francis Sweeney
- Subjects
Training set ,Chemistry ,External validation ,Food Contamination ,General Medicine ,Health benefits ,Analytical Chemistry ,Beverages ,Chemometrics ,Fruit ,Spectroscopy, Fourier Transform Infrared ,Vitis ,Concord grape juice ,Food science ,Fourier transform infrared spectroscopy ,Food Science - Abstract
Concord grape juice is associated with many health benefits, and so it can be sold at a premium price. However, there is currently no method to verify the percent composition of Concord grape juice in grape juice blends. In order to guard against potential adulteration, a rapid method for authentication is required. Fourier Transform infrared (FT-IR) spectroscopy was used to develop a model which predicts the percent composition of Concord grape juice. The model was based on a training set of 64 samples with Concord concentrations ranging from 50% to 100%. Data was collected on an external validation set with a standard error of prediction of 5.6% using 7 factors. The results suggest the feasibility of using FT-IR coupled with chemometrics as a production-scale tool for authentication claims of Concord in grape juice blends, protecting consumers and businesses against deceptive labelling.
- Published
- 2014
- Full Text
- View/download PDF