[Research on Grape Deterioration Process via Volatiles -Using Long Optical-Path Infrared Spectroscopy and Simplified E-Nose].

Grapes vaporize volatiles in specific compositions and concentrations during deterioration processes. Our previous study demonstrated that it is possible to analyze grapes spoilage stages by using the infrared spectra of their volatiles. However, only the spectral characteristics of alcohol, ethyl acetate and carbon dioxide were observed in the experiment because of the low concentration of the volatiles.

[Application of Fourier transform infrared spectroscopy in identification of wine spoilage].

In the present work, fresh and spoiled wine samples from three wines produced by different companies were studied u- sing Fourier transform infrared (FTIR) spectroscopy. We analyzed the physicochemical property change in the process of spoil- age, and then, gave out the attribution of some main FTIR absorption peaks. A novel determination method was explored based on the comparisons of some absorbance ratios at different wavebands although the absorbance ratios in this method were relative.

[Pretreatment method of near-infrared diffuse reflection spectra used for sugar content prediction of pears].

The content of sugar is an important quality index for pears. However, the traditional sugar measurement methods are time-consuming and destructive. In the present study, the authors measured the sugar content of pears using visible and near infrared diffuse reflection spectroscopy.