Attenuated Total Reflection-Fourier transform infrared analysis of the fermentation process of pineapple |
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Authors: | Sergio Armenta Miguel de la Guardia |
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Affiliation: | a Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, Edifici Jeroni Muñoz, 50th Dr. Moliner, 46100 Burjassot, Valencia, Spain b Laboratoire de Biochimie et Génétique Moléculaire, Faculté des Sciences et Technologies, Université de La Réunion, BP 7151, 97715 Saint-Denis, France |
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Abstract: | A direct and reagent free procedure has been developed to monitor the fermentation process of pine apple nectar using Attenuated Total Reflectance Fourier-transform mid-infrared spectrometry (FT-IR) and multivariate analysis. A classical 42 design for standards was employed for calibration using the information in the spectral range from 907 to 1531 cm−1 of the first order derivative spectra after mean centering of infrared data. The root mean square error of calibration (RMSEC) of 0.040, 0.021, 0.063 and 0.074% w/w were obtained for glucose, fructose, saccharose and ethanol, respectively, and a mean relative validation error of 2.9, 2.1, 2.6 and 3.6% was achieved for glucose, fructose, saccharose and ethanol. Results obtained by the proposed procedure for the alcohol content at different fermentation levels were statistically comparable with those obtained by a reference spectrometric method. So, FT-IR spectrometry provides a fast alternative to long and tedious classical procedures to ethanol determination and sugar enzymatic analysis. |
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Keywords: | FT-IR ATR PLS PCA Monitorization Fermentation Bioprocess |
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