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Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra

Opened Access Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra

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Autor: Nogales Bueno, Julio
Ayala Zurbano, Fernando
Hernández Hierro, José Miguel
Rodríguez Pulido, Francisco José
Echávarri, José Federico
Heredia Mira, Francisco José
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2015
Publicado en: Journal of Agricultural and Food Chemistry, 63 (17), 4284-4290.
Tipo de documento: Artículo
Resumen: Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to reconstruct the spectra, and root-mean-square errors (RMSEs) have been calculated to measure the differences between characteristic vector reconstructed spectra (CVRS) and hyperspectral imaging spectra (HIS). RMSE values obtained were 0.0049, 0.0018, 0.0012, and 0.0012 [log(1/R) units] for spectra allocated into the validation set, for 3, 6, 9, and 12 characteristic vectors, respectively. After that, calibration models have been developed and validated using the different groups of CVRS to predict skin total phenolic concentration, sugar concentration, titratable acidity, and pH by modified partial least-squares (MPLS) regression. The obtained results have been compared to those previously obtained from HIS. The models developed from the CVRS reconstructed from 12 ...
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Cita: Nogales Bueno, J., Ayala Zurbano, F., Hernández Hierro, J.M., Rodríguez Pulido, F.J., Echávarri, J.F. y Heredia Mira, F.J. (2015). Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra. Journal of Agricultural and Food Chemistry, 63 (17), 4284-4290.
Tamaño: 749.5Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41866

DOI: http://dx.doi.org/10.1021/jf505870s

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