Comparative study demonstrates accurate physicochemical profiling by portable NIR spectroscopy in fermented foods, suggesting its viability for rapid on-site quality control.
This study evaluates the performance of portable (P-NIR) and benchtop (B-NIR) NIR spectrometers in providing useful information for assessing key physicochemical parameters in fermentation-derived foods, including wines, beers, and vinegars. Using chemometric techniques such as PLS and PLS-DA, models were developed to predict and classify sample characteristics with high accuracy. The P-NIR device demonstrated comparable performance to the B-NIR spectrometer in specific applications, highlighting its potential for cost-effective on-site analyses without the need for sample preparation. Parameters such as acidity, pH, polyphenol content, and specific indicators like alcohol content and bitterness were effectively measured, while classification models successfully differentiated wine varieties, origins, and production methods. This study underscores the versatility and accessibility of P-NIR technology, paving the way for its broader adoption in quality control processes within the food industry.
No takes yet. Share an insight, caveat, or question.
Wagner et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: