Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

•A rapid method for color quality measurement in paprika was developed.•Raman spectroscopy with a 785 nm laser excitation was applied in paprika powder.•Non-adulterated samples were discriminated from Sudan I adulterated samples by PLS-DA. The aim of this study was developing a non-destructive metho...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2019-02, Vol.274, p.187-193
Hauptverfasser:	Monago-Maraña, Olga, Eskildsen, Carl Emil, Afseth, Nils Kristian, Galeano-Díaz, Teresa, Muñoz de la Peña, Arsenio, Wold, Jens Petter
Format:	Artikel
Sprache:	eng
Schlagworte:	adulterated products ASTA values Capsicum - chemistry Color Discriminant Analysis Fluorescence Food Analysis - methods food chemistry Food Contamination - analysis Least-Squares Analysis Naphthols - analysis nondestructive methods paprika Partial least-squares regression Partial least-squares – discriminant-analysis Powders - analysis Powders - chemistry Powders - standards prediction Raman spectroscopy Signal Processing, Computer-Assisted Spectrum Analysis, Raman - methods Sudan Sudan dyes Sudan I
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!