Development of technological capabilities through the internet of things (IoT): survey of opportunities and barriers for IoT implementation in Portugal’s agro-industry
Silva, Hélio
2021-04-12
PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared Spectroscopy
Type
article
Creator
Publisher
Identifier
Anjos, O. [et al.] (2022) - PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared Spectroscopy. Sensors. 22: 286. DOI 10.3390/s22010286.
10.3390/s22010286
Title
PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared Spectroscopy
Subject
NIR
Calibration models
PLS-R
Volatile phenols
Aged wine spirit
Calibration models
PLS-R
Volatile phenols
Aged wine spirit
Relation
POCI-01-0145-FEDER-027819 (PTDC/OCE-ETA/27819/2017).
Date
2022-12-13T16:33:35Z
2022-12-13T16:33:35Z
2022
2022-12-13T16:33:35Z
2022
Description
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set
with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methylsyringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/publishedVersion
Access restrictions
openAccess
http://creativecommons.org/licenses/by/4.0/
http://creativecommons.org/licenses/by/4.0/
Language
eng
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