Open AccessUse of Multivariate Analysis of MIR Spectra to Study Bread Staling
Author(s) -
Cocch Marina,
Foca Giorgia,
Marchetti Andrea,
Sighinolfi Simona,
Tassi Lorenzo,
Ulrici Alessandro
Publication year - 2005
Publication title -
annali di chimica
Language(s) - English
Resource type - Journals
eISSN - 1612-8877
pISSN - 0003-4592
DOI - 10.1002/adic.200590076
Subject(s) - principal component analysis , fourier transform infrared spectroscopy , attenuated total reflection , analytical chemistry (journal) , starch , infrared spectroscopy , multivariate statistics , spectroscopy , humidity , spectral line , multivariate analysis , chemistry , ageing , fourier transform , materials science , mathematics , food science , optics , chromatography , thermodynamics , statistics , physics , mathematical analysis , quantum mechanics , astronomy , genetics , biology , organic chemistry
Different kinds of bread, stored at constant temperature and at controlled humidity conditions for a week since their manufacturing date, were analysed by Attenuated Total Reflectance‐Fourier Transform InfraRed (ATR‐FTIR) spectroscopy. The collected spectra were processed by Principal Component Analysis (PCA), in order to evaluate the changes occurring during bread ageing. For the sake of comparison, the 1060‐950 cm −1 ‐1 spectral window has been also investigated by curve‐fitting methods. It was observed that the first PC increases monotonically with ageing of samples. Furthermore, the more influential variables on PC1 correspond to spectral regions where are located stretching and bending bands, which are mainly attributed to typical starch bonds vibrations.