Food Analytical Methods最新文献

{"title":"Stage-Specific Biomarkers for Papaya Sticky Disease Using the Molecular Profile of Carica papaya (L.) Leaf Extracts: A Chromatographic Approach","authors":"Isabella Oliveira Britto,&nbsp;Patricia Machado Bueno Fernandes,&nbsp;Alexandre Martins Costa Santos","doi":"10.1007/s12161-024-02673-y","DOIUrl":"10.1007/s12161-024-02673-y","url":null,"abstract":"<div><p>Cultivated <i>Carica papaya</i> L. (Caricaceae) orchards are threatened by papaya sticky disease (PSD) caused by PMeV viral complex, leading to significant losses in fruit quality and production decline. Secondary metabolites with potential antiviral activity may serve as disease progression markers aiding in early diagnosis and chromatographic approach can assist in this detection. Here, the molecular profiles of crude extracts from <i>C. papaya</i> leaves in the initial stage of development and postflowering stages, with and without PSD symptoms, were evaluated using ultraviolet–visible spectroscopy, reverse-phase, and ion-exchange chromatography. Analytical parameters and chromatographic-based results indicate quantitatively higher chromatographic peaks in the initial stage leaf extract compared to postflowering leaf extracts, potentially reflecting the plant’s defense response against viral infection. This study aimed to identify biomarkers for PSD through the molecular profiling of <i>C. papaya</i> leaf extracts in different stages of the plant. Early disease detection using these biomarkers holds promise for reducing postharvest losses and ensuring fruit safety and quality for consumers allied to the existing diagnosis techniques.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1581 - 1591"},"PeriodicalIF":2.6,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analytical Method Development and Validation Based on Simple Color Reactions and Microwave Plasma–Atomic Emission Spectrometry (MP-AES) for the Detection of Adulteration in Teff Injera (Ethiopian Flatbread)","authors":"Yeniewa Kerie,&nbsp;Ariaya Hymete,&nbsp;Ayenew Ashenef","doi":"10.1007/s12161-024-02684-9","DOIUrl":"10.1007/s12161-024-02684-9","url":null,"abstract":"<div><p>The study is aimed at developing a simple analytical method based on color reactions that is capable of detecting adulteration in <i>teff injera (Ethiopian flatbread)</i> and flour<i>.</i> The analytical method was developed using three distinct varieties of teff injera (white, red, and mixed), as well as teff injera containing gesso or cassava. These are commonly used as adulterants with a 2:1 ratio of teff and adulterants. The method uses visual observation by the naked eye. The powdered injera sample is suspended in deionized water, reagents are added, and a colored result appears. The colors generated by pure teff injera differ significantly from those produced by teff injera containing gesso or cassava. Samples collected from injera traders were tested to determine whether the method could be applied to real samples. The developed method was further confirmed by microwave plasma–atomic emission spectroscopy (MP-AES). The mean concentrations of iron (in mg/kg) in the pure teff injera and injera samples collected from the market can be ranked in the following order: mixed teff injera (360.53) &gt; red teff injera (293.87) &gt; white teff injera (263.8 g) &gt;  &gt;  &gt; injera collected from the market (127.07 for red and 48.2 for white injera). In general, the newly developed method is simple to perform. Thus, the method can be used by researchers, food buyers, regulators, and law enforcement agencies to prevent and detect teff injera adulterations.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1571 - 1580"},"PeriodicalIF":2.6,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Simple Method for Multi-elemental Determination of Inorganic Elements in Handmade Chocolate Employing Extraction Induced by Emulsion Breaking and MIP OES","authors":"Geovana B. Guimarães,&nbsp;Leonardo B. Guimarães,&nbsp;Julia C. Romero,&nbsp;Sheylla M. S. Queiroz,&nbsp;Daniel C. Lima,&nbsp;Luana N. Santos,&nbsp;Erik G. P. da Silva,&nbsp;Raildo M. de Jesus,&nbsp;Fábio S. Dias,&nbsp;Fábio G. Lepri,&nbsp;Allison G. Silva,&nbsp;Fábio Alan C. Amorim","doi":"10.1007/s12161-024-02674-x","DOIUrl":"10.1007/s12161-024-02674-x","url":null,"abstract":"<div><p>The objective of this work was the multi-element determination of Ca, Zn, Sr, Ba, Cu, Mn, Mg, and Cr in handmade chocolate samples after extraction induced by emulsion breakage (EIEB) using optical emission spectrometry with plasma induced by microwaves (MIP OES). After study of each parameter, the most efficient extraction conditions were obtained using 0.250 g of sample, 5.0 mL of extraction solution consisting of HNO₃ 1.5 mol L⁻¹ and Tween 80 1.5% m/v, submitted to an ultrasonic bath for 5 min, followed by breaking the emulsion by heating at 90 °C in a water bath for 4 min. The detection limits obtained, in mg kg⁻¹, were 0.35 (Cr), 0.013 (Zn), 0.064 (Sr), 0.083 (Ca), 0.46 (Fe), 0.010 (Ba), 0.099 (Cu), 0.016 (Mg), and 0.036 (Mn). Precision, based on the relative standard deviation (RSD%), was less than 9.8% (<i>N</i> = 7). The accuracy was confirmed by analyzing the SRM Baking Chocolate 2384 and comparing the proposed method with a calcination method. The method was applied to samples of chocolate bars made in the southern region of Bahia and containing cocoa contents at 50, 58, 60, 63, 70, 80, and 85%. The average results obtained were 328 to 1424 mg kg⁻¹ (Ca), 561 to 2152 mg kg⁻¹ (Mg), 7.8 to 251 mg kg⁻¹ (Cu), 8.5 to 304 mg kg⁻¹ (Mn), 6.22 to 98.32 mg kg⁻¹ (Fe), 8.38 to 80.2 mg kg⁻¹ (Zn), 3.4 to 175 mg kg⁻¹ (Ba), and 2.15 to 12.79 mg kg⁻¹ (Sr). It was observed that as the percentage increases cocoa, there is a tendency to increase the concentration of the studied elements. The developed method has satisfactory precision and accuracy, and is simple, fast and with low consumption of reagents, has good sensitivity, especially when compared to digestion methods.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1559 - 1570"},"PeriodicalIF":2.6,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid Determination of Acrylamide by HILIC-MS/MS in Selected Food Samples","authors":"Sanja Đekić,&nbsp;Isidora Kecojević,&nbsp;Biljana Bajić,&nbsp;Ana Joksimović,&nbsp;Mila Ilić,&nbsp;Aleksandar Lolić,&nbsp;Rada Baošić","doi":"10.1007/s12161-024-02676-9","DOIUrl":"10.1007/s12161-024-02676-9","url":null,"abstract":"<div><p>A simple, rapid, and robust hydrophilic interaction liquid chromatography–tandem mass spectrometry method has been applied for the determination of acrylamide in bread, potato-based heat-processed products, and cereal-based infant food. The QuEChERS methodology was used for sample extraction and clean-up. Enzyme asparaginase was used to prepare an acrylamide-free bread-like matrix, thereby eliminating the lack of acrylamide-free food matrices as one of the limitations for method development and validation. The obtained linear range was 10–2500 µg/kg, and the limit of detection and the limit of quantification were 2.71 and 10.0 μg/kg (S/N = 3 and 10, respectively). The developed method demonstrated good recoveries (98.9–102.8%), intra-day (2.1–3.8%), and inter-day precision (2.9–4.0%). The acrylamide was found in all samples; the concentrations were lower than benchmark levels set by the European Union. In the baby food sample, the AA concentrations were below the limit of quantification (10 µg/kg), and the benchmark level set by the European Union is 40 µg/kg.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1540 - 1549"},"PeriodicalIF":2.6,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Flavonoid from Wolfberry (Lycium barbarum) by Using Two-Step Chromatography and Bioactivity Exploration","authors":"Chuang Liu,&nbsp;Qilan Wang,&nbsp;Yuqing Lei,&nbsp;A. M. Abd El-Aty,&nbsp;Gong Zhang","doi":"10.1007/s12161-024-02672-z","DOIUrl":"10.1007/s12161-024-02672-z","url":null,"abstract":"<div><p>Wolfberry (<i>Lycium barbarum</i>) has a nearly thousand-year history of medicinal and dietary use in China. The separation methodology of its bioactive components has always received much attention. In this study, the free radical scavenging activity of each fraction of wolfberry was assessed via a DPPH assay, after which a high-purity free radical inhibitor (rutin) was prepared directly from wolfberry via a two-step chromatographic process (MCI GEL^® CHP20P and Sephadex^® LH-20 columns). The potential molecular interactions between rutin and target proteins (SREBP-1, HMGCR, AKT1, ACC, AMPK, PPAR, LPL, TNF-α, and FAS) were explored using computer simulation; among these interactions, TNF-α exhibited a strong binding affinity for rutin (-9.49 kcal/mol). In conclusion, these findings provide deeper insights into the bioactivity of wolfberry and advance the study of quality control systems for wolfberry. Moreover, it also provides a potential chromatographic option for future functional food research.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1550 - 1558"},"PeriodicalIF":2.6,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving Citrus Fruit Classification with X-ray Images Using Features Enhanced Vision Transformer Architecture","authors":"Syed Mudassir Raza,&nbsp;Awais Raza,&nbsp;Mohamed Ibrahim Abdallh Babeker,&nbsp;Zia-Ul Haq,&nbsp;Muhammad Adnan Islam,&nbsp;Shanjun Li","doi":"10.1007/s12161-024-02654-1","DOIUrl":"10.1007/s12161-024-02654-1","url":null,"abstract":"<div><p>Quality assessment is a cornerstone of fruit production and distribution, particularly regarding storage conditions and duration. Citrus fruits, a staple in global consumption patterns, are the ultimate example. This study employs a nondestructive analytical technique, X-ray computed tomography (CT) scanning, to meticulously analyze a substantial sample of 300 citrus fruits, specifically satsuma, subjected to both ambient (20–22 °C, 50–60% humidity) and refrigeration conditions (6–8 °C, 65–75% humidity). The experiment was conducted through a methodologically rigorous approach, stratified dataset splitting, allocating 60% of the X-ray datasets for training, with 20% dedicated to validation and testing, respectively. The proposed research introduces a pioneering methodology termed features enhanced vision transformer (FEViT), meticulously designed to augment precision in citrus fruit classification and more precise freshness level prediction via X-ray image analysis. Our empirical findings unequivocally demonstrate the superior efficacy of FEViT models vis-a-vis conventional ViT counterparts across new X-ray citrus fruit datasets. Particularly noteworthy are the marked performance gains exhibited by FEViT-large variants, evidenced by notable increases in precision (5.08%), accuracy (5.47%), recall (4.55%), and F1 scores (5.28%) over original variants. This underscores the distinguishable enhanced discriminatory prowess of FEViT models in assessing citrus fruit quality in terms of freshness. Extensive validation through rigorous experimentation ratifies FEViT’s supremacy over traditional deep learning architectures, affirming heightened accuracy (99.25%). The current study heralds the advent of FEViT architecture as a milestone in citrus fruit (satsuma) freshness prediction, promising augmented accuracy and robustness vis-a-vis extant methodologies. This research holds profound implications for the agricultural sector, especially in domains such as citrus and broader fruit classification, where nuanced image analysis is indispensable for quality attribute like freshness evaluation and informed decision-making.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1523 - 1539"},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Adulteration in Jiang-Flavor Chinese Spirits with Edible Alcohol Based on UPLC-Q-TOF/MS Combined with Metabolomics","authors":"Zumao Peng,&nbsp;Xi Chen,&nbsp;Jian Zhang,&nbsp;Xiaodong Peng,&nbsp;Tianshun Cao,&nbsp;Feilong Shao,&nbsp;Yiqian Ma,&nbsp;Qi Wang,&nbsp;Qian Zhang,&nbsp;Yuanyu Lu","doi":"10.1007/s12161-024-02664-z","DOIUrl":"10.1007/s12161-024-02664-z","url":null,"abstract":"<div><p>To combat the fraudulent practice of adulterating Jiang-flavor Chinese spirits with edible alcohol, this study proposes the use of UPLC-Q-TOF/MS combined with metabolomics (ultra-performance liquid chromatography with time-of-flight high-resolution mass spectrometry) analysis to investigate the differential components between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol. A total of 175 compounds were identified in both authentic and adulterated samples, of which 74 compounds showed significant differences (<i>p</i> &lt; 0.01, fold change &gt; 5), including acids, esters, aldehydes, ketones, alcohols, and heterocyclic compounds. OPLS-DA analysis revealed a clear distinction between authentic Jiang-flavor Chinese spirits and those adulterated with edible alcohol, with Q2 and R2Y values both above 0.9 and greater than 0.5, indicating that the model is stable and reliable for the identification of adulteration in Jiang-flavor Chinese spirits.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1511 - 1522"},"PeriodicalIF":2.6,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Some Element’s Migrants in Aqueous Simulant from Plastic Food Contact Products by Inductively Coupled Plasma Mass Spectrometer","authors":"Mahmoud M. Ghuniem","doi":"10.1007/s12161-024-02666-x","DOIUrl":"10.1007/s12161-024-02666-x","url":null,"abstract":"<div><p>Various chemicals present at different stages in the food supply chain can lead to the leaching of heavy metals. These metals can accumulate in the human body through the consumption of contaminated food. Consequently, it is necessary to validate an analytical technique for the quantification chemical that could contaminate food. This study presents a rapid, straightforward, and efficient analytical method for the direct quantification of some potentially toxic elements in aqueous simulants from plastic food contact products using an inductively coupled mass spectrometer (ICP-MS). The method’s validation encompassed the study of the estimated detection limits, practical quantification limits, linearity, accuracy, and measurement uncertainty of aluminium (Al), antimony (Sb), arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn) under optimized ICP-MS conditions. The estimated detection limits ranged from 7.5 × 10⁻⁴ to 0.074 mg/kg, while practical quantification limits spanned from 0.02 to 0.8 mg/kg. The average recoveries ± standard deviations at different spiking levels were varied between 85.7 ± 1.51 and 115.6 ± 0.88% with coefficients of variation between 0.42 and 5.85%. The method trueness was verified by using references materials (test material in aqueous acetic acid) purchased from Food Chemistry Proficiency Testing and Analysis (FAPAS) yielding satisfactory results within acceptable recovery and Z-score values. The method precision, in terms of relative standard deviation (RSD), was being below 4.22%. The method uncertainty expressed as expanded uncertainty of all validated elements was found to be ≤ 21.9%. Validated method was employed to determine specific elements in aqueous simulants of thirty commercial plastic food packaging samples, representing three distinct types of plastic polymers. The results showed that the mean concentrations, in mg/kg, were as follows: 2.04 (Al), 0.02 (As), 0.02 (Cd), 0.02 (Co), 0.06 (Cr), 0.41 (Cu), 1.55 (Fe), 0.09 (Mn), 0.15 (Ni), 0.07 (Pb), 0.05 (Sb), and 0.81 (Zn). Furthermore, 30% of analyzed samples exceeding the maximum permissible limits of Al for plastic materials and articles intended to come into contact with food.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 11","pages":"1497 - 1510"},"PeriodicalIF":2.6,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02666-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Improved Ensemble Learning Method for Protein Content Analysis of Corn with Small Sample by Near-Infrared Spectroscopy","authors":"Jing Liu,&nbsp;Shaohui Yu","doi":"10.1007/s12161-024-02669-8","DOIUrl":"10.1007/s12161-024-02669-8","url":null,"abstract":"<div><p>Near-infrared spectroscopy has become an important methodology for rapid and non-destructive detection in food and agricultural fields. However, the accuracy of quantitative analysis was seriously restricted by the severe overlap of spectra and the high cost of standard samples. In order to reduce the impact of these problems especially that of small sample size problem, a novel method named weighted clustering ensemble partial least squares (WCE-PLS) is proposed for the protein content analysis of corn. Firstly, the clustering and sampling strategy is introduced in the calibration sets of corn to create different subsets for generating sub-models. Then, root mean square errors of cross-validation (RMSECV) in those sub-models as the crucial criterion are computed for model optimization. Finally, in integrating step, two Gaussian weighted functions used to determine the weights of sub-models are defined. The validation performance of the proposed method is tested with the near infrared spectral data sets of corn and compared with single PLS, bagging PLS, boosting PLS, and data augmentation (DA) PLS. To further demonstrate the effectiveness of the method, another data set of soil was used for supplementary verification. Results of the prediction sets indicated that the RMSEP values of the WCE-PLS are obviously smaller than that of boosting PLS. And the RMSEP of WCE-PLS and bagging PLS is relatively small in most cases. Furthermore, the correlation coefficients between predicted value and chemical value are respectively 0.96587 and 0.90849 for two data sets, which computed by the WCE-PLS is obviously higher than that computed by the other four methods. And the <i>t</i> test also showed the WCE-PLS has smaller <i>t</i> values and larger <i>p</i> values.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 9","pages":"1383 - 1392"},"PeriodicalIF":2.6,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid Detection of Acids and Esters in Chinese Liquor by Fourier Transform Infrared Spectroscopy with Difference Spectroscopy","authors":"Yixuan Guo,&nbsp;Nisar Ullah,&nbsp;Jialin Bai,&nbsp;Zhiqiang Wang,&nbsp;Ruiting Zhang,&nbsp;Lin Ma,&nbsp;Ke Lin","doi":"10.1007/s12161-024-02670-1","DOIUrl":"10.1007/s12161-024-02670-1","url":null,"abstract":"<div><p>Although acids and esters are the trace chemical compounds in Chinese liquor, they affect primarily the flavor and quality of Chinese liquor. The detection of these compounds is important for the control of Chinese liquor. FTIR spectroscopy has gradually been used to detect Chinese liquor in recent years, but this technology has not been directly employed to measure the infrared spectra of acids and esters in Chinese liquor. In this paper, novel FTIR difference spectroscopy is proposed to extract the infrared spectra of acids and esters in Chinese liquor. This difference spectrum is mainly obtained by subtracting the FTIR spectra of aqueous ethanol from that of Chinese liquor. The FTIR spectra of some kinds of Chinese liquor were measured, and it was found that three vibrational peaks at ~ 1260 cm⁻¹, ~ 1377 cm⁻¹, and ~ 1710 cm⁻¹, which were also observed in the infrared spectra of acids and esters in Chinese liquor, were obtained. The flavor of Chinese liquor can be distinguished through the difference spectra. Since the acquisition of FTIR spectra only takes less than 1 min, this FTIR difference spectrum can be developed as a quick control method for Chinese liquor.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 9","pages":"1373 - 1382"},"PeriodicalIF":2.6,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142209559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}