Near-infrared spectroscopy in process control and quality management of fruits and wine

被引：6

作者：

Gehlken, Jana ^{[1
]}

Nikfardjam, Martin Pour ^{[1
]}

Kleb, Melissa ^{[2
]}

Zorb, Christian ^{[2
]}

机构：

[1] State Res Inst Viticulture & Pomiculture, Traubenpl 5, D-74189 Weinsberg, Germany

[2] Univ Hohenheim, Inst Crop Sci, Qual Plant Prod 340e, D-70599 Stuttgart, Germany

来源：

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY | 2021年 / 94卷

关键词：

near-infrared spectroscopy; NIR; process control; quali-ty management; fruit analysis; grape and wine analysis; wine aroma; TOTAL DIETARY FIBER; VITIS-VINIFERA L; NIR SPECTROSCOPY; VOLATILE COMPOUNDS; PHENOLIC-COMPOUNDS; ELECTRONIC NOSE; GRAPE BERRIES; DRY-MATTER; RED WINES; NONDESTRUCTIVE DETERMINATION;

D O I：

10.5073/JABFQ.2021.094.004

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Recently, rapid quality assessment of food is an increasingly impor-tant topic. The rising demand of consumers for high quality products generates a need to establish fast and suitable analytical methods. Near-infrared (NIR) spectroscopy has turned out to be a time-saving, cheap, easy-to-use and environmentally friendly technique, which can be applied for the determination of manifold quality attributes in various kinds of food matrices. This article gives overview of the basic principles of near-infrared measurements and describes the im-mense field of applications, with the main focus on fruits, grapes and wine and the evaluation of wine aroma.

引用

页码：26 / 38

页数：13

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