Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/107263
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Type: Journal article
Title: Measurement of Fructose, Glucose, Maltose and Sucrose in Barley Malt Using Attenuated Total Reflectance Mid-infrared Spectroscopy
Author: Huang, Y.
Carragher, J.
Cozzolino, D.
Citation: Food Analytical Methods, 2016; 9(4):1079-1085
Publisher: Springer
Issue Date: 2016
ISSN: 1936-9751
1936-976X
Statement of
Responsibility: 
Yichao Huang, John Carragher, Daniel Cozzolino
Abstract: The objective of the present study was to develop a simple, rapid and accurate method for the determination of glucose, fructose, maltose and sucrose in barley malt using attenuated total reflectance (ATR) mid-infrared (MIR) spectroscopy. A total of 100 malt samples were analysed using an ATR-MIR instrument and the concentration of individual sugars determined using HPLC. Partial least squares (PLS) regression models yielded a coefficient of determination in cross validation (R2) and standard error in cross validation (SECV) of 0.64 (1.38 mg mL−1), 0.84 (0.12 mg mL−1), 0.80 (8.3 mg mL−1), and 0.60 (0.91 mg mL−1) for glucose, fructose, maltose and sucrose, respectively. This study demonstrated the potential benefits of ATR-MIR spectroscopy for the rapid measurement of the concentration of individual sugars in malt samples sourced from different commercial barley varieties, harvest seasons and localities.
Keywords: Malt; Barley; Sugars; partial least squares; infrared
Rights: © Springer Science+Business Media New York 2015
DOI: 10.1007/s12161-015-0286-4
Appears in Collections:Agriculture, Food and Wine publications
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