title: [Study on brand traceability of vinegar based on near infrared spectroscopy technology].
abstract: In the present paper, 152 vinegar samples with four different brands were chosen as research targets, and their near infrared spectra were collected by diffusion reflection mode and transmission mode, respectively. Furthermore, the brand traceability models for edible vinegar were constructed. The effects of the collection mode and pretreatment methods of spectrum on the precision of traceability models were investigated intensively. The models constructed by PLS1-DA modeling method using spectrum data of 114 training samples were applied to predict 38 test samples, and R2, RMSEC and RMSEP of the model based on transmission mode data were 0.92, 0.113 and 0.127, respectively, with recognition rate of 76.32%, and those based on diffusion reflection mode data were 0.97, 0.102 and 0.119, with recognition rate of 86.84%. The results demonstrated that the near infrared spectrum combined with PLS1-DA can be used to establish the brand traceability models for edible vinegar, and diffuse reflection mode is more beneficial for predictive ability of the model.
authors.forename: Xiao
authors.initials: X
authors.lastname: Guan
authors.forename: Jing
authors.initials: J
authors.lastname: Liu
authors.forename: Fang-Qing
authors.initials: FQ
authors.lastname: Gu
authors.forename: Yong-Jian
authors.initials: YJ
authors.lastname: Yang
mesh_terms: D019342:Acetic Acid / Q000032:analysis* / Q000145:classification; D005504:Food Analysis / Q000379:methods*; D008962:Models, Theoretical; D019265:Spectroscopy, Near-Infrared
chemical_list: D019342:Acetic Acid