On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics

Food Chemistry

Volumn 150, Issue , 2014, Pages 414-421

  Ordoudi, Stella A ^a   De Los Mozos Pascual, Marcelino ^b   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b Centro de Investigación Agraria de Albaladejito Consejería de Agricultura de Castilla La Mancha   (Spain)

Author keywords

FT IR; Principal Component Analysis; Quality control; Saffron; Storage

Indexed keywords

COMMERCE; CRIME; ENERGY STORAGE; PRINCIPAL COMPONENT ANALYSIS; QUALITY ASSURANCE; QUALITY CONTROL;

APOCAROTENOIDS; DIAGNOSTIC MONITORING; FT-IR; GLYCOSIDIC BOND; SAFFRON; SENSORY PROPERTIES; SPECTROSCOPIC DATA; SPECTRUM PROFILE;

FOOD ADDITIVES;

CROCIN; GLUCOSE; PICROCROCIN; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL BOND; CHEMOMETRICS; CROCUS SATIVUS; GLUCOSE ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMIDITY; INFRARED SPECTROSCOPY; LIGHT EXPOSURE; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; STORAGE; TEMPERATURE;

FT-IR; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SAFFRON; STORAGE;

CROCUS; FLOWERS; FOOD CONTAMINATION; FOOD STORAGE; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84888598597     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.014     Document Type: Article

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