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Development of multiband spectroscopic evaluation method of comprehensive wine characteristics
Authors: Atsushi Hashimoto, Akimasa Yamamoto, Ken-ichiro Suehara, Takaharu Kameoka, Naoki Watanabe
Identifier: CSBE21494
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: We developed a evaluation method of comprehensive wine characteristics using mid-infrared (MIR) and visible (VIS) spectroscopy by focusing the taste, aroma and appearance. Two kinds of Fourier transform infrared spectrometers equipped with an attenuated total reflection accessory and with equipped with a transmission type gas cell were respectively used for the MIR spectroscopic analysis on the liquid phase and the gas phase over wine. Additionally, the VIS spectral information was applied to the analysis on the wine appearance. The characteristics of the tested red wines were spectroscopically evaluated based on the MIR absorption spectral pattern differences of the ethanol spectra in the gas phase over the wines and the wine components in the liquid phase. By performing the principal component analysis (PCA) on the MIR spectral information at the wavenumbers characterizing the wines, the chemical characteristics were grasped among the samples. Additionally, the sensory evaluation values estimated using the two kinds of the MIR spectral information of the wines well agreed with the actual ones evaluated by the experts. Furthermore, by considering the VIS spectral information, the estimated sensory values were more accurate than those estimated using the MIR spectral information. These results suggest that the combination of the MIR and VIS spectroscopic analysis could be acceptable as a new method to evaluate a objective and stable profiles of wines. This study is an important step in the developments of the comprehensive quality evaluation of wines based on the multiband spectral information.
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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 4 - Quality
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Type: Text.Abstract
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Publication type: Presentation
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Coverage: Japan
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: We developed a evaluation method of comprehensive wine characteristics using mid-infrared (MIR) and visible (VIS) spectroscopy by focusing the taste, aroma and appearance. Two kinds of Fourier transform infrared spectrometers equipped with an attenuated total reflection accessory and with equipped with a transmission type gas cell were respectively used for the MIR spectroscopic analysis on the liquid phase and the gas phase over wine. Additionally, the VIS spectral information was applied to the analysis on the wine appearance. The characteristics of the tested red wines were spectroscopically evaluated based on the MIR absorption spectral pattern differences of the ethanol spectra in the gas phase over the wines and the wine components in the liquid phase. By performing the principal component analysis (PCA) on the MIR spectral information at the wavenumbers characterizing the wines, the chemical characteristics were grasped among the samples. Additionally, the sensory evaluation values estimated using the two kinds of the MIR spectral information of the wines well agreed with the actual ones evaluated by the experts. Furthermore, by considering the VIS spectral information, the estimated sensory values were more accurate than those estimated using the MIR spectral information. These results suggest that the combination of the MIR and VIS spectroscopic analysis could be acceptable as a new method to evaluate a objective and stable profiles of wines. This study is an important step in the developments of the comprehensive quality evaluation of wines based on the multiband spectral information.
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 4 - Quality
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Japan
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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