Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market.

We aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n = 27), grape (n = 24), Juniper (n = 13), and mulberry (n = 12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis.

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy.

The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese composition during ripening. Turkish white cheese samples were produced in a pilot plant scale using a mesophilic culture ( subsp.

Determination of Possible Adulteration and Quality Assessment in Commercial Honey.

This study aims to predict several quality traits in commercial honey samples simultaneously and to reveal possible honey adulteration using a field-deployable portable infrared spectrometer without any sample preparation. A total of one hundred and forty-seven commercial honey samples were purchased from local and online markets in Turkey and the United States of America (USA), and their soluble solids (°Brix), pH, free acidity, moisture, water activity (aw), glucose, fructose, sucrose, and hydroxymethyl furfural (HMF) contents were determined using reference methods. The HMF ( = 11 samples) and sucrose ( = 21) concentrations were higher than the regulatory limits in some tested samples.

Pattern Recognition Approach for the Screening of Potential Adulteration of Traditional and Bourbon Barrel-Aged Maple Syrups by Spectral Fingerprinting and Classical Methods.

This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (BBL)-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering. Traditional ( = 23) and BBL-aged ( = 17) maple syrup samples were provided by a local maple syrup farm, purchased from local grocery stores in Columbus, Ohio, and an online vendor. A portable FT-IR spectrometer with a triple-reflection diamond ATR and a compact benchtop Raman system (1064 nm laser) were used for spectra collection.

A novel handheld FT-NIR spectroscopic approach for real-time screening of major cannabinoids content in hemp.

A novel approach for rapid (15s) detection and quantification of predominant cannabinoids in hemp was developed using Fourier-transformed near-infrared spectroscopy (FT-NIR), enabling real-time and field-based applications. Hemp samples (n = 91) were obtained from certified online vendors, the OARDC Weed Lab, and a local Ohio farm. Reference data of major cannabinoids content were determined by uHPLC-MS/MS.