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Detection of sugar adulterants in apple juice using fourier transform infrared spectroscopy and chemometrics


Detection of sugar adulterants in apple juice using fourier transform infrared spectroscopy and chemometrics



Journal of Agricultural and Food Chemistry 53(9): 3281-3286



ISSN/ISBN: 0021-8561

PMID: 15853360

DOI: 10.1021/jf048000w

Fourier transform infrared spectroscopy and attenuated total reflection sampling have been used to detect adulteration of single strength apple juice samples. The sample set comprised 224 authentic apple juices and 480 adulterated samples. Adulterants used included partially inverted cane syrup (PICS), beet sucrose (BS), high fructose corn syrup (HFCS), and a synthetic solution of fructose, glucose, and sucrose (FGS). Adulteration was carried out on individual apple juice samples at levels of 10, 20, 30, and 40% w/w. Spectral data were compressed by principal component analysis and analyzed using k-nearest neighbors and partial least squares regression techniques. Prediction results for the best classification models achieved an overall (authentic plus adulterated) correct classification rate of 96.5, 93.9, 92.2, and 82.4% for PICS, BS, HFCS, and FGS adulterants, respectively. This method shows promise as a rapid screening technique for the detection of a broad range of potential adulterants in apple juice.

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Accession: 004099464

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