Non-targeted detection of grape molasses adulteration with sugar and apple molasses by mid-infrared spectroscopy coupled to independent components analysis

References

• Akbulut M, Çoklar H, Özen G. 2008. Rheological characteristics of Juniperus drupacea fruit juice (Pekmez) concentrated by boiling. Food Sci Technol Int. 14(4):321–328. doi:10.1177/1082013208097193
   Web of Science ®Google Scholar
• Balabin RM, Smirnov SV. 2011. Melamine detection by mid- and near-infrared (MIR/NIR) spectroscopy: A quick and sensitive method for dairy products analysis including liquid milk, infant formula, and milk powder. Talanta. 85(1):562–568. doi:http://dx.doi.org/10.1016/j.talanta.2011.04.026.
   PubMed Web of Science ®Google Scholar
• Cavin C, Cottenet G, Fuerer C, Tran LA, Zbinden P. 2018. Food fraud vulnerabilities in the supply chain: an industry perspective. In: Melton L, Shahidi F, Varelis P, Editor(s). Encyclopedia of Food Chemistry. Academic Press; p. 670–678.
   Google Scholar
• Cozzolino D. 2012. Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Appl Spectrosc Rev. 47(7):518–530. doi:10.1080/05704928.2012.667858
   Web of Science ®Google Scholar
• Dhaulaniya AS, Balan B, Sodhi KK, Kelly S, Cannavan A, Singh DK. 2020. Qualitative and quantitative evaluation of corn syrup as a potential added sweetener in apple fruit juices using mid-infrared spectroscopy assisted chemometric modeling. LWT. 131:109749. doi:10.1016/j.lwt.2020.109749
   Web of Science ®Google Scholar
• Ehling S, Cole S. 2011. Analysis of organic acids in fruit juices by liquid chromatography-mass spectrometry: an enhanced tool for authenticity testing. J Agric Food Chem. 59(6):2229–2234. doi:10.1021/jf104527e
   PubMed Web of Science ®Google Scholar
• Ferreiro-González M, Espada-Bellido E, Guillén-Cueto L, Palma M, Barroso CG, Barbero GF. 2018. Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics. Talanta. 188:288–292. doi:10.1016/j.talanta.2018.05.095
   PubMed Web of Science ®Google Scholar
• Gallardo-Velázquez T, Osorio-Revilla G, de Loa MZ, Rivera-Espinoza Y. 2009. Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys. Food Res Int. 42(3):313–318. doi:10.1016/j.foodres.2008.11.010
   Web of Science ®Google Scholar
• Helvacıoğlu S, Charehsaz M, Güzelmeriç E, Türköz Acar E, Yeşilada E, Aydın A. 2018. Comparatively investigation of grape molasses produced by conventional and industrial techniques. MPJ. 22(1):44–51. doi:10.12991/mpj.2018.39
   Google Scholar
• Huang F, Song H, Guo L, Guang P, Yang X, Li L, Zhao H, Yang M. 2020. Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion. Spectrochim Acta A Mol Biomol Spectrosc. 235:118297. doi:10.1016/j.saa.2020.118297
   PubMed Web of Science ®Google Scholar
• Institute of Turkish Standards (TSE) 1989. Turkish standard of grape Pekmez, TS. 3792.
   Google Scholar
• Johnson R. 2014. Food fraud and “Economically motivated adulteration” of food and food ingredients. Food Fraud Adulterated Ingredients Background. Issues, Fed Action:1–56.
   Google Scholar
• Jouan-Rimbaud Bouveresse D, Moya-González A, Ammari F, Rutledge DN. 2012. Two novel methods for the determination of the number of components in independent components analysis models. Chemom Intell Lab Syst. 112:24–32. doi:10.1016/j.chemolab.2011.12.005
   Web of Science ®Google Scholar
• Jouan-Rimbaud Bouveresse D, Rutledge D. N. 2016. Independent components analysis: theory and applications. In: Ruckebusch C, editor. Data Handling in Science and Technolog, 1st ed. Vol. 30. Elsevier; p. 225–277.
   Google Scholar
• Kačuráková M, Mathlouthi M. 1996. FTIR and laser-Raman spectra of oligosaccharides in water: Characterization of the glycosidic bond. Carbohydr Res. 284(2):145–157. doi:10.1016/0008-6215(95)00412-2
   PubMed Web of Science ®Google Scholar
• Karoui R, Downey G, Blecker C. 2010. Mid-infrared spectroscopy coupled with chemometrics: A tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review. Chem Rev. 110(10):6144–6168. doi:10.1021/cr100090k
   PubMed Web of Science ®Google Scholar
• Kassouf A, Jouan-Rimbaud Bouveresse D, Rutledge DN. 2018. Determination of the optimal number of components in independent components analysis. Talanta. 179:538–545. doi:10.1016/j.talanta.2017.11.051
   PubMed Web of Science ®Google Scholar
• Kassouf A, Ruellan A, Jouan-Rimbaud Bouveresse D, Rutledge DN, Domenek S, Maalouly J, Chebib H, Ducruet V. 2016. Attenuated total reflectance-mid infrared spectroscopy (ATR-MIR) coupled with independent components analysis (ICA): a fast method to determine plasticizers in polylactide (PLA). Talanta. 147:569–580. doi:10.1016/j.talanta.2015.10.021
   PubMed Web of Science ®Google Scholar
• Khurana HK, Jun S, Cho IK, Li QN. 2008. Rapid determination of sugars in commercial fruit yogurts and yogurt drinks using Fourier transform infrared spectroscopy and multivariate analysis. Appl Eng Agric. 24(5):631–636.
   Web of Science ®Google Scholar
• Monakhova YB, Rutledge DN. 2020. Independent components analysis (ICA) at the “cocktail-party” in analytical chemistry. Talanta. 208:120451. doi:10.1016/j.talanta.2019.120451
   PubMed Web of Science ®Google Scholar
• Morales V, Corzo N, Sanz ML. 2008. HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups. Food Chem. 107(2):922–928. doi:10.1016/j.foodchem.2007.08.050
   Web of Science ®Google Scholar
• Paradkar MM, Irudayaraj J, Sakhamuri S. 2009. Comparison of FTIR, FT-Raman, and NIR spectroscopy in a maple syrup adulteration study. Food Chem Toxicol. 67(6):2009–2015.
   Google Scholar
• Paradkar MM, Sivakesava S, Irudayaraj J. 2003. Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques. J Sci Food Agric. 83(7):714–721. doi:10.1002/jsfa.1332
   Web of Science ®Google Scholar
• Rios-Corripio MA, Rojas-López M, Delgado-Macuil R. 2012. Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods. CYTA - J Food. 10(2):119–122. doi:10.1080/19476337.2011.596576
   Web of Science ®Google Scholar
• Ruiz-Matute AI, Soria AC, Martínez-Castro I, Sanz ML. 2007. A new methodology based on GC-MS to detect honey adulteration with commercial syrups. J Agric Food Chem. 55(18):7264–7269. doi:10.1021/jf070559j
   PubMed Web of Science ®Google Scholar
• Ruoff K, Iglesias MT, Luginbühl W, Bosset JO, Bogdanov S, Amadò R. 2006. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry. Eur Food Res Technol. 223(1):22–29. doi:10.1007/s00217-005-0085-z
   Web of Science ®Google Scholar
• Rutledge DN, Jouan-Rimbaud Bouveresse D. 2013. Independent components analysis with the JADE algorithm. TrAC - Trends Anal Chem. 50:22–32. doi:10.1016/j.trac.2013.03.013
   Web of Science ®Google Scholar
• Se KW, Ghoshal SK, Wahab RA, Ibrahim RKR, Lani MN. 2018. A simple approach for rapid detection and quantification of adulterants in stingless bees (Heterotrigona itama) honey. Food Res Int. 105:453–460. doi:10.1016/j.foodres.2017.11.012
   PubMed Web of Science ®Google Scholar
• Shah N, Cynkar W, Smith P, Cozzolino D. 2010. Use of attenuated total reflectance midinfrared for rapid and real-time analysis of compositional parameters in commercial white grape juice. J Agric Food Chem. 58(6):3279–3283. doi:10.1021/jf100420z
   PubMed Web of Science ®Google Scholar
• Şimşek A, Artık N, Baspinar E. 2004. Detection of raisin concentrate (Pekmez) adulteration by regression analysis method. J Food Compos Anal. 17(2):155–163. doi:10.1016/S0889-1575(03)00105-4
   Web of Science ®Google Scholar
• Soukoulis C, Tzia C. 2018. Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: a feasibility study. Int Dairy J. 76(August):18–29. doi:10.1016/j.idairyj.2017.08.004
   Google Scholar
• Spinelli FR, Dutra SV, Carnieli G, Leonardelli S, Drehmer AP, Vanderlinde R. 2016. Detection of addition of apple juice in purple grape juice. Food Control. 69:1–4. doi:http://dx.doi.org/10.1016/j.foodcont.2016.04.005
   Web of Science ®Google Scholar
• Tosun M. 2013. Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method. Food Chem. 138(2-3):1629–1632. doi:10.1016/j.foodchem.2012.11.068
   PubMed Web of Science ®Google Scholar
• Tosun M. 2014. Detection of adulteration in mulberry Pekmez samples added various sugar syrups with 13C/12C isotope ratio analysis method. Food Chem. 165:555–559. doi:10.1016/j.foodchem.2014.05.136
   PubMed Web of Science ®Google Scholar
• Tosun M, Keles F. 2012. Testing methods for mulberry Pekmez adulterated with different sugar syrups. Acad Food J. 10(1):17–23.
   Google Scholar
• Trad M, Boge M, Ben Hamda H, Renard CMGC, Harbi M. 2017. The Glucose-Fructose ratio of wild Tunisian grapes. Cogent Food Agric. 3(1):1374156. doi:10.1080/23311932.2017.1374156
   Web of Science ®Google Scholar
• Wang S, Guo Q, Wang L, Lin L, Shi H, Cao H, Cao B. 2015. Detection of honey adulteration with starch syrup by high performance liquid chromatography. Food Chem. 172:669–674. doi:10.1016/j.foodchem.2014.09.044
   PubMed Web of Science ®Google Scholar
• Wang J, Kliks MM, Jun S, Jackson M, Li QX. 2010. Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geographic regions using fourier transform infrared spectroscopy and multivariate analysis. J Food Sci. 75(2):208–214.
   PubMed Web of Science ®Google Scholar
• WHO and WTO. 2017. Trade and food standards.
   Google Scholar
• Yaman N, Velioglu SD. 2019. Use of attenuated total reflectance—Fourier transform infrared (ATR-FTIR) spectroscopy in combination with multivariate methods for the rapid determination of the adulteration of grape, carob and mulberry Pekmez. Foods. 8(7):231. doi:10.3390/foods8070231
   PubMed Web of Science ®Google Scholar
• Zhu X, Li S, Shan Y, Zhang Z, Li G, Su D, Liu F. 2010. Detection of adulterants such as sweeteners materials in honey using near-infrared spectroscopy and chemometrics. J Food Eng. 101(1):92–97. doi:10.1016/j.jfoodeng.2010.06.014
   Web of Science ®Google Scholar
• Zurayk R, Abdul Rahman S, Traboulsi T. 2008. From Akkar to Amel: Lebanon’s Slow Food Trail - places, products and producers from Lebanon. Slow Food Beirut. p. 90–92.
   Google Scholar