Open AccessEvaluation of Chemical Quality on Juices and Wine Produced from Mamao Fruit (Antidesma Puncticulatum Miq.) Within Near-Infrared Spectroscopy
Author(s) -
Kongphope Chaarmart,
Sureeporn Narongwongwattana,
Ronnarit Rittiron,
Worawat Sa-ngiamvibool
Publication year - 2021
Publication title -
instrumentation, mesure, métrologie/instrumentation mesure métrologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.161
H-Index - 4
eISSN - 2269-8485
pISSN - 1631-4670
DOI - 10.18280/i2m.200502
Subject(s) - wine , brix , chemistry , near infrared spectroscopy , analytical chemistry (journal) , grape wine , fourier transform infrared spectroscopy , food science , chromatography , physics , optics , sugar
The chemical quality of juices and wine produced from Mamao fruit was evaluated by Fourier transform near-infrared (FT-NIR). The calibration equation was created by the cross-validation method to be si+mulated the accuracy. Statistical values composed of correlation coefficient (R), standard error of cross-validation (SECV) and bias were used. Brix values and acidity values of Mao juice and the Brix, acidity, and alcohol values of Mao wine products were evaluated through the standard and cross-validation relation. It was found that was observed with NIR spectrometer to be absorbed in the same IR wavelength (1450 nm) which indicated that the water is the main composition. Based on FT-NIR analysis, the spectrum latices of juices and wine were revealed in the same range of the absorption bands at 1450 nm and 1940 nm to be confirmed the water composition. Also, the FT-NIR spectra from region 2258-2312 nm in Mao wine product have been predicted to the Ethanol functions.