Monitoring multicomponent quality traits in tomato juice using portable mid-infrared (MIR) spectroscopy and multivariate analysis

AYVAZ H., Sierra-Cadavid A., Aykas D. P., Mulqueeney B., Sullivan S., Rodriguez-Saona L. E.

FOOD CONTROL, vol.66, pp.79-86, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodcont.2016.01.031
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.79-86
  • Çanakkale Onsekiz Mart University Affiliated: Yes


In this study, a novel portable infrared spectrometer was evaluated for rapid and simultaneous determination of glucose, fructose, total reducing sugars, soluble solids (degrees Brix), serum viscosity, Bostwick consistency, predicted paste Bostwick value and pH. A total of 350 hot-break juices from two consecutive years (2013 and 2014) including 66 different varieties grown in 6 counties of California, USA, were used in this study. Duplicate spectra for each tomato juice were collected using the transmission accessory of the portable infrared spectrometer at 50 gm fixed path length. Samples were randomly divided into calibration (n = 280) and external validation (n = 70) sets and partial least squares (PLS) regression was used to develop calibration models to predict all the variables (quality traits) in the validation samples based on the tomato juice spectral data (r(pred) > 0.82). Overall, our validated chemometric models allowed rapidly (-2 min) predicting all the quality traits in tomato juice samples with no sample preparation. (C) 2016 Elsevier Ltd. All rights reserved.