Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5209
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dc.contributor.authorÖztürk, Burcu-
dc.contributor.authorYücesoy, Dila-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2017-04-03T13:28:55Z
dc.date.available2017-04-03T13:28:55Z
dc.date.issued2012-12
dc.identifier.citationÖztürk, B., Yücesoy, D. and Özen, B. (2012). Application of mid-infrared spectroscopy for the measurement of several quality parameters of alcoholic beverages, wine and raki. Food Analytical Methods, 5(6), 1435-1442. doi:10.1007/s12161-012-9397-3en_US
dc.identifier.issn1936-9751
dc.identifier.issn1936-9751-
dc.identifier.urihttp://dx.doi.org/10.1007/s12161-012-9397-3
dc.identifier.urihttp://hdl.handle.net/11147/5209
dc.description.abstractMid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 = 0. 97) and anthocyanin contents (R 2 = 0. 98) of wine samples and a good prediction of pH (R 2 = 0. 9), brix (R 2 = 0. 92) and colour intensity (R 2 = 0. 93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 = 0. 99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.en_US
dc.language.isoengen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChemometricsen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectPartial least squaresen_US
dc.subjectRakien_US
dc.subjectWineen_US
dc.titleApplication of mid-infrared spectroscopy for the measurement of several quality parameters of alcoholic beverages, wine and rakien_US
dc.typearticleen_US
dc.authoridTR44768en_US
dc.authoridTR59473en_US
dc.contributor.institutionauthorÖztürk, Burcu-
dc.contributor.institutionauthorYücesoy, Dila-
dc.contributor.institutionauthorÖzen, Banu-
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume5en_US
dc.identifier.issue6en_US
dc.identifier.startpage1435en_US
dc.identifier.endpage1442en_US
dc.identifier.wosWOS:000310028600026
dc.identifier.scopusSCOPUS:2-s2.0-84867670663
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s12161-012-9397-3-
dc.relation.doi10.1007/s12161-012-9397-3en_US
dc.coverage.doi10.1007/s12161-012-9397-3en_US
item.openairetypearticle-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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