Detection and quantification of apple adulteration in diluted and sulfited strawberry and raspberry purees using visible and near-infrared spectroscopy

被引:24
作者
Downey, G [1 ]
Kelly, JD [1 ]
机构
[1] TEAGASC, Natl Food Ctr, Dublin 15, Ireland
关键词
strawberry; raspberry; sulfited fruit puree; adulteration; discriminant analysis; quantification; partial least-squares regression;
D O I
10.1021/jf035019a
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Adulteration of sulfited strawberry and raspberry purees by apple is a commercial problem. Strawberry (n = 31) and raspberry (n = 30) purees were prepared from Irish-grown fruit and adulterated at levels of 10-75% w/w using cooking apples. Visible and near-infrared transflectance spectra were recorded using a 0.1 mm sample thickness. Classification and quantification models were developed using raw and scatter-corrected and/or derivatized spectral data. Classification as pure strawberry or raspberry was attempted using soft independent modeling of class analogy. The best models used spectral data in the wavelength ranges 400-1098 nm (strawberry) and 750-1098 nm (raspberry) and produced total correct classification rates of 75% (strawberry) and 95% (raspberry). Quantification of apple content was performed using partial least-squares regression. Lowest predictive errors obtained were 11.3% (raspberry) and 9.0% (strawberry). These results were obtained using spectral data in the wavelength ranges 400-1880 and 1100-1880 nm, respectively. These results suggest minimum detection levels of apple in soft fruit purees of approximately 25 and 20% w/w for raspberry and strawberry, respectively.
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页码:204 / 209
页数:6
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