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Determination of monosodium glutamate concentration based on Fourier mid-infrared spectroscopy
Authors: Sheng Zhang, Yaoze Feng, Jian Hu, Linqin Kong, Xiang Peng
Identifier: CSBE21478
Download file: https://library.csbe-scgab.ca/docs/meetings/2021/CSBE21478.pdf
Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Monosodium glutamate plays an important role in contributing to the umami taste of food. The feasibility of detecting MSG concentration in simple solutions based on mid-infrared spectroscopy was evaluated in this study. Samples (n=144) with different concentration gradients from different batches were prepared and their spectral data were collected. The original and the pre-processed data were analyzed, which both full-wavelength and simplified models for predicting sodium glutamate (MSG) solution were established by employing partial least squares regression (PLSR). The results showed that the root mean squared errors and coefficients of determination of the full-wavelength PLSR model were 1.10mmol/L and 0.98 as well as 1.60mmol/L and 0.95 for cross-validation and prediction, respectively. In addition, a simplified PLSR model based on the uninformative variables elimination method and the competitive adaptive weighting algorithm (UVE-CARS) was developed, where 10 wavelengths were utilized. The root mean squared errors of 0.93 and 1.40mmol/L and coefficients of determination of 0.98 and 0.96 for cross validation and prediction were attained, respectively. The performance of the simplified model was better than that of the full-wavelength PLSR model, and the detection limit of the obtained simplified model was 2.7mmol/L. Therefore, it was shown that it was feasible to use mid-infrared spectroscopy(MIRS) for fast and non-destructive detection of monosodium glutamate concentration and it also testified the ability of mid-infrared spectroscopy in detecting low concentrated analytes.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 7 - Processing
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Type: Text.Abstract
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Publication type: Presentation
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Coverage: China
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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Other files:
DOI:
Description: Monosodium glutamate plays an important role in contributing to the umami taste of food. The feasibility of detecting MSG concentration in simple solutions based on mid-infrared spectroscopy was evaluated in this study. Samples (n=144) with different concentration gradients from different batches were prepared and their spectral data were collected. The original and the pre-processed data were analyzed, which both full-wavelength and simplified models for predicting sodium glutamate (MSG) solution were established by employing partial least squares regression (PLSR). The results showed that the root mean squared errors and coefficients of determination of the full-wavelength PLSR model were 1.10mmol/L and 0.98 as well as 1.60mmol/L and 0.95 for cross-validation and prediction, respectively. In addition, a simplified PLSR model based on the uninformative variables elimination method and the competitive adaptive weighting algorithm (UVE-CARS) was developed, where 10 wavelengths were utilized. The root mean squared errors of 0.93 and 1.40mmol/L and coefficients of determination of 0.98 and 0.96 for cross validation and prediction were attained, respectively. The performance of the simplified model was better than that of the full-wavelength PLSR model, and the detection limit of the obtained simplified model was 2.7mmol/L. Therefore, it was shown that it was feasible to use mid-infrared spectroscopy(MIRS) for fast and non-destructive detection of monosodium glutamate concentration and it also testified the ability of mid-infrared spectroscopy in detecting low concentrated analytes.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 7 - Processing
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: China
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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