Premium
Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic Spectroscopy
Author(s) -
Irudayaraj J.,
Sivakesava S.,
Kamath S.,
Yang H.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15224.x
Subject(s) - mahalanobis distance , fourier transform infrared spectroscopy , principal component analysis , photoacoustic spectroscopy , analytical chemistry (journal) , spectroscopy , fourier transform , chemistry , chemometrics , infrared , fourier transform spectroscopy , infrared spectroscopy , photoacoustic imaging in biomedicine , materials science , mathematics , optics , chromatography , statistics , physics , organic chemistry , quantum mechanics , mathematical analysis
The potential of Fourier transform infrared photoacoustic spectroscopy (FTIR‐PAS) to characterize some common foods was studied. Lard, peanut butter, mayonnaise, and whipped topping were heated to 60 and 90 °C separately, and the spectra were obtained periodically for a period of up to 32 and 16 d, respectively. Key bands in the mid‐infrared spectral region were examined to monitor changes presumably due to lipid oxidation. Spectral data were analyzed, using principal component analysis (PCA) correlation, and linear discriminate analysis (LDA) techniques with Mahalanobis distances to estimate the extent of deterioration attributable to oxidation. The PAS was found to be simple, rapid, and nondestructive. It required limited sample preparation, and proved highly desirable for analyzing low‐moisture samples.