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Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

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  • Fei Shen

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China
    Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China)

  • Qifang Wu

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China)

  • Anxiang Su

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China)

  • Peian Tang

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China)

  • Xiaolong Shao

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China)

  • Bing Liu

    (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China)

Abstract

The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

Suggested Citation

  • Fei Shen & Qifang Wu & Anxiang Su & Peian Tang & Xiaolong Shao & Bing Liu, 2016. "Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 224-232.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:303-2015-cjfs
    DOI: 10.17221/303/2015-CJFS
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    References listed on IDEAS

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    1. Manning, Louise & Soon, Jan Mei, 2014. "Developing systems to control food adulteration," Food Policy, Elsevier, vol. 49(P1), pages 23-32.
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