Near-infrared spectroscopy in process control and quality management of fruits and wine

Recently, rapid quality assessment of food is an increasingly important topic. The rising demand of consumers for high quality products generates a need to establish fast and suitable analytical methods. Near-infrared (NIR) spectroscopy has turned out to be a time-saving, cheap, easy-to-use and env...

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Autores principales:	Jana Gehlken, Martin Pour Nikfardjam, Melissa Kleb, Christian Zörb
Formato:	article
Lenguaje:	EN
Publicado:	Julius Kühn-Institut 2021
Materias:	Plant culture SB1-1110 Botany QK1-989
Acceso en línea:	https://doaj.org/article/44274d9993c543fca098bdb3c4a2310c
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spelling	oai:doaj.org-article:44274d9993c543fca098bdb3c4a2310c2021-11-16T12:40:35ZNear-infrared spectroscopy in process control and quality management of fruits and wine10.5073/JABFQ.2021.094.0041613-92161439-040Xhttps://doaj.org/article/44274d9993c543fca098bdb3c4a2310c2021-11-01T00:00:00Zhttps://ojs.openagrar.de/index.php/JABFQ/article/view/15479https://doaj.org/toc/1613-9216https://doaj.org/toc/1439-040X Recently, rapid quality assessment of food is an increasingly important topic. The rising demand of consumers for high quality products generates a need to establish fast and suitable analytical methods. Near-infrared (NIR) spectroscopy has turned out to be a time-saving, cheap, easy-to-use and environmentally friendly technique, which can be applied for the determination of manifold quality attributes in various kinds of food matrices. This article gives overview of the basic principles of near-infrared measurements and describes the immense field of applications, with the main focus on fruits, grapes and wine and the evaluation of wine aroma. Jana GehlkenMartin Pour NikfardjamMelissa KlebChristian ZörbJulius Kühn-InstitutarticlePlant cultureSB1-1110BotanyQK1-989ENJournal of Applied Botany and Food Quality, Vol 94 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Plant culture SB1-1110 Botany QK1-989
spellingShingle	Plant culture SB1-1110 Botany QK1-989 Jana Gehlken Martin Pour Nikfardjam Melissa Kleb Christian Zörb Near-infrared spectroscopy in process control and quality management of fruits and wine
description	Recently, rapid quality assessment of food is an increasingly important topic. The rising demand of consumers for high quality products generates a need to establish fast and suitable analytical methods. Near-infrared (NIR) spectroscopy has turned out to be a time-saving, cheap, easy-to-use and environmentally friendly technique, which can be applied for the determination of manifold quality attributes in various kinds of food matrices. This article gives overview of the basic principles of near-infrared measurements and describes the immense field of applications, with the main focus on fruits, grapes and wine and the evaluation of wine aroma.
format	article
author	Jana Gehlken Martin Pour Nikfardjam Melissa Kleb Christian Zörb
author_facet	Jana Gehlken Martin Pour Nikfardjam Melissa Kleb Christian Zörb
author_sort	Jana Gehlken
title	Near-infrared spectroscopy in process control and quality management of fruits and wine
title_short	Near-infrared spectroscopy in process control and quality management of fruits and wine
title_full	Near-infrared spectroscopy in process control and quality management of fruits and wine
title_fullStr	Near-infrared spectroscopy in process control and quality management of fruits and wine
title_full_unstemmed	Near-infrared spectroscopy in process control and quality management of fruits and wine
title_sort	near-infrared spectroscopy in process control and quality management of fruits and wine
publisher	Julius Kühn-Institut
publishDate	2021
url	https://doaj.org/article/44274d9993c543fca098bdb3c4a2310c
work_keys_str_mv	AT janagehlken nearinfraredspectroscopyinprocesscontrolandqualitymanagementoffruitsandwine AT martinpournikfardjam nearinfraredspectroscopyinprocesscontrolandqualitymanagementoffruitsandwine AT melissakleb nearinfraredspectroscopyinprocesscontrolandqualitymanagementoffruitsandwine AT christianzorb nearinfraredspectroscopyinprocesscontrolandqualitymanagementoffruitsandwine
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Near-infrared spectroscopy in process control and quality management of fruits and wine

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