A near infrared spectroscopic discrimination of noodle flours using a principal-component analysis coupled with chemical information.
Using a portable near infrared (NIR) spectrometer, we discriminated flours for making Japanese noodles (Soba), not only relying on a statistical and mathematical approach, but also on a chemical interpretation of the NIR spectra. In original NIR spectra, the particle-size difference, which results in an undesired systematic variation, was extracted and interpreted as the first-principal component factor by a principal-component analysis. The discrimination of flour materials cannot be satisfied by this factor. However, after a standardized treatment for the original spectra, the particle-size effects were eliminated; alternatively, differences in the chemical contents were extracted as principal-component factors. Using these factors, flour material discrimination was achieved much better. This study suggests a novel idea of utilizing the wavelength contribution ratio spectra for interpreting the factors extracted from the principal-component analysis for the NIR spectra. This report also describes the relationship between the NIR spectra and the chemical-analysis data.
Kumagai
Masanori
M
Faculty of Engineering and Resource Science, Akita University, Japan. kumagai@arif.pref.akita.jp
Karube
Kikuko
K
Sato
Tomoaki
T
Ohisa
Naganori
N
Amano
Toshio
T
Kikuchi
Ryoei
R
Ogawa
Nobuaki
N
D019612:Fagopyrum / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D010316:Particle Size; D012680:Sensitivity and Specificity; D012984:Software; D013055:Spectrophotometry, Infrared / Q000379:methods*; D014908:Triticum / Q000737:chemistry