6533b828fe1ef96bd12878c6
RESEARCH PRODUCT
Attenuated Total Reflection-Fourier transform infrared analysis of the fermentation process of pineapple
Salvador GarriguesMiguel De La GuardiaPhilippe RondeauSergio Armentasubject
Analytical chemistryInfrared spectroscopyFructoseAlcoholBiochemistryFourier transform spectroscopyAnalytical Chemistrychemistry.chemical_compoundchemistryAttenuated total reflectionEnvironmental ChemistryFermentationFourier transform infrared spectroscopySugarSpectroscopydescription
Abstract A direct and reagent free procedure has been developed to monitor the fermentation process of pine apple nectar using Attenuated Total Reflectance Fourier-transform mid-infrared spectrometry (FT-IR) and multivariate analysis. A classical 4 2 design for standards was employed for calibration using the information in the spectral range from 907 to 1531 cm −1 of the first order derivative spectra after mean centering of infrared data. The root mean square error of calibration (RMSEC) of 0.040, 0.021, 0.063 and 0.074% w/w were obtained for glucose, fructose, saccharose and ethanol, respectively, and a mean relative validation error of 2.9, 2.1, 2.6 and 3.6% was achieved for glucose, fructose, saccharose and ethanol. Results obtained by the proposed procedure for the alcohol content at different fermentation levels were statistically comparable with those obtained by a reference spectrometric method. So, FT-IR spectrometry provides a fast alternative to long and tedious classical procedures to ethanol determination and sugar enzymatic analysis.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-07-01 | Analytica Chimica Acta |