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|Scopus||Web of Science®||Altmetric|
|Title:||The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging|
|Citation:||Journal of Food Measurement and Characterization, 2014; 8(4):356-361|
|Sijing Li, Kerry L. Wilkinson, Daniel Cozzolino|
|Abstract:||Near infrared (NIR) reflectance spectroscopy combined with chemometrics was used to classify toasted and untoasted oak wood shavings sourced from two countries (France and USA). Oak wood shaving samples (n = 96) were scanned in the NIR region (680–2,500 nm) using a monochromator instrument operating in reflectance mode. Principal component analysis, partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were used to classify the samples according to their country of origin and level of toasting. Full cross validation (leave-one-out) was used as the validation method when classification models were developed. Correct classification rates of 83, 87 and 100 % for samples sourced from USA, France and toasted treatment were obtained using PLS-DA. For LDA, correct classification rates of 80.4, 85 and 100 % were achieved for samples sourced from USA, France and toasted treatment, respectively. These results demonstrated the ability of NIR spectroscopy to discriminate between oak wood shavings sourced from two different countries and two levels of toasting.|
|Keywords:||near infrared; partial least squares; oak wood; classification; toasted|
|Rights:||© Springer Science+Business Media New York 2014|
|Appears in Collections:||Agriculture, Food and Wine publications|
Aurora harvest 3
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