Application of ANOVA-simultaneous component analysis to quantify and characterise effects of age, temperature, syrup adulteration and irradiation on near-infrared (NIR) spectral data of honey
| Autor: | Paul J. Williams, Alexandra Rust, Mike H. Allsopp, Marena Manley, Federico Marini |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Food Contamination
02 engineering and technology 010402 general chemistry ANOVA-Simultaneous Component Analysis (ASCA) 01 natural sciences Analytical Chemistry Chemometrics Component analysis Screening tool Irradiation Spectral data Near-infrared (NIR) spectroscopy Instrumentation Spectroscopy Analysis of Variance Spectroscopy Near-Infrared Chromatography Chemistry Near-infrared spectroscopy Temperature Honey 021001 nanoscience & nanotechnology Atomic and Molecular Physics and Optics 0104 chemical sciences Adulteration ANOVA–simultaneous component analysis Nir spectra 0210 nano-technology |
| Zdroj: | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 253:119546 |
| ISSN: | 1386-1425 |
| DOI: | 10.1016/j.saa.2021.119546 |
| Popis: | NIR spectroscopy combined with chemometric analysis has proven to be a rapid and cost-effective screening tool for the detection of syrup-adulterated honey. Processing and storage conditions which alter the chemical and physical state of honey may affect the spectra. The effects of age, storage temperature, syrup adulteration (10 and 20% w/w) and irradiation treatment on the NIR spectra of honey were investigated as a function of time with ANOVA-simultaneous component analysis (ASCA), an experimental design-focused exploratory data analysis method. The factors 'time', 'temperature' and 'adulteration' were found to have significant effects (p 0.05), but no significant effect was observed for irradiation treatment. A significant interaction effect was found between factors 'time' and 'adulteration', with the greatest disparity between authentic and adulterated class signals found immediately after adulteration and decreasing within three months thereafter. |
| Databáze: | OpenAIRE |
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