The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging

Li, S, Wilkinson, K and Cozzolino, D 2014, 'The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging', Journal of Food Measurement and Characterization, vol. 8, no. 4, pp. 356-361.


Document type: Journal Article
Collection: Journal Articles

Title The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging
Author(s) Li, S
Wilkinson, K
Cozzolino, D
Year 2014
Journal name Journal of Food Measurement and Characterization
Volume number 8
Issue number 4
Start page 356
End page 361
Total pages 6
Publisher Springer New York LLC
Abstract Near infrared (NIR) reflectance spectroscopy combined with chemometrics was used to classify toasted and untoasted oak wood shavings sourced from two countries (France and USA). Oak wood shaving samples (n = 96) were scanned in the NIR region (680-2,500 nm) using a monochromator instrument operating in reflectance mode. Principal component analysis, partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were used to classify the samples according to their country of origin and level of toasting. Full cross validation (leave-one-out) was used as the validation method when classification models were developed. Correct classification rates of 83, 87 and 100 % for samples sourced from USA, France and toasted treatment were obtained using PLS-DA. For LDA, correct classification rates of 80.4, 85 and 100 % were achieved for samples sourced from USA, France and toasted treatment, respectively. These results demonstrated the ability of NIR spectroscopy to discriminate between oak wood shavings sourced from two different countries and two levels of toasting.
Subject Food Sciences not elsewhere classified
Keyword(s) Classification
Near infrared
Oak wood
Partial least squares
Toasted
DOI - identifier 10.1007/s11694-014-9196-1
Copyright notice © Springer Science+Business Media New York 2014
ISSN 2193-4126
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