The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea.

The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends. A total of 322 samples of pure black, red, and green teas and binary blends were analyzed. The results showed that pure red teas had the highest content of As and Pb, green teas were the only ones containing Hg, and black teas showed higher levels of Cu.

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology.

Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed.

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage.

The "Chorizo Zamorano" dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.

Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs.

This study explores the viability of the application of Near Infrared Spectrometry (NIR) for the rapid prediction of the ratio of C/C stable isotopes and fatty acid composition in Iberian pigs. The potential use of this technique for distinguishing samples according to the duration of the montanera period was also studied. Subcutaneous fat samples from 50% and 100% Iberian pigs allowed to feed freely during different montanera periods were analyzed: 24 biopsies were taken prior to the montanera and 106 samples were taken after this feeding period.

Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems.

The potential of a portable Near Infrared spectrophotometer compared with that of NIR benchtop equipment is assessed to determine theC/C relationship of stable isotopes and the fatty acid content. 105 samples of subcutaneous fat of Iberian pigs collected at the time of their slaughter have been analyzed. The analysis of stable isotopes and gas chromatography were the methods of reference used.

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina".

For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat "cecina de León", a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using near infrared spectroscopy (NIRS) together with artificial neural networks (ANN) for predicting sensory attributes.

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel.