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Zhang X, Huang X, Harrington Aheto J, Xu F, Dai C, Ren Y, Wang L, Yu S. Rapid non-destructive monitoring and quality assessment of the fumigation process of Shanxi aged vinegar based on Vis-NIR hyperspectral imaging combined with multiple chemometric algorithms. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 320:124539. [PMID: 38870693 DOI: 10.1016/j.saa.2024.124539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 05/08/2024] [Accepted: 05/26/2024] [Indexed: 06/15/2024]
Abstract
The quality of the grains during the fumigation process can significantly affect the flavour and nutritional value of Shanxi aged vinegar (SAV). Hyperspectral imaging (HSI) was used to monitor the extent of fumigated grains, and it was combined with chemometrics to quantitatively predict three key physicochemical constituents: moisture content (MC), total acid (TA) and amino acid nitrogen (AAN). The noise reduction effects of five spectral preprocessing methods were compared, followed by the screening of optimal wavelengths using competitive adaptive reweighted sampling. Support vector machine classification was employed to establish a model for discriminating fumigated grains, and the best recognition accuracy reached 100%. Furthermore, the results of partial least squares regression slightly outperformed support vector machine regression, with correlation coefficient for prediction (Rp) of 0.9697, 0.9716, and 0.9098 for MC, TA, and AAN, respectively. The study demonstrates that HSI can be employed for rapid non-destructive monitoring and quality assessment of the fumigation process in SAV.
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Affiliation(s)
- Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China.
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Foyan Xu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Chunxia Dai
- School of Electrical and Information Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Yi Ren
- School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, Xiyuan Road 279, Suzhou 215008, Jiangsu, PR China
| | - Li Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
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Wang Y, Huang X, Aheto J, Ren Y, Zhang X, Wang L. Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xing‐yi Huang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Joshua Aheto
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Yi Ren
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xiaorui Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Li Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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