Determination of the Authenticity of Orange Juice by Discriminant Analysis of near Infrared Spectra-Reference-Cited by-同舟云学术

Determination of the Authenticity of Orange Juice by Discriminant Analysis of near Infrared Spectra

Published:1993-01 Issue:1 Volume:1 Page:33-44
ISSN:0967-0335
Container-title:Journal of Near Infrared Spectroscopy
language:en
Short-container-title:Journal of Near Infrared Spectroscopy

Author:

Evans D.G.¹,Scotter C.N.G.¹,Day L.Z.¹,Hall M.N.¹

Affiliation:

1. Campden Food and Drink Research Association, Chipping Campden, Glos. GL55 6LD, UK

Abstract

Near infrared spectroscopy was used to discriminate between three sources of orange juice. Three pretreatments and five data transformations to improve discrimination were compared. Principal components analysis of 92 calibration samples was followed by canonical variates analysis using up to 25 principal components. Success rates were compared across pretreatments and transformations for the calibration and test data (50 samples). 100% prediction success was obtained with 25 principal components following no pretreatment and no transformation. Principal component loadings were interpretable.

Publisher

SAGE Publications

Subject

Spectroscopy

Link

http://journals.sagepub.com/doi/pdf/10.1255/jnirs.4

Reference9 articles.

1. Hall M.N., Fruit Juice Authenticity. Food Technology International Europe 1992. Sterling Publications Ltd, pp. 197–201 (1992).

2. The Use of Principal Components in the Analysis of Near-Infrared Spectra

3. Application of Multidimensional Analyses to the Extraction of Discriminant Spectral Patterns from NIR Spectra

4. Classification of Commercial Skim Milk Powders According to Heat Treatment Using Factorial Discriminant Analysis of Near-Infrared Reflectance Spectra

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