Near-infrared spectroscopy in process control and quality management of fruits and wine

Authors

  • Jana Gehlken State Research Institute for Viticulture and Pomiculture, Weinsberg, Germany
  • Martin Pour Nikfardjam State Research Institute for Viticulture and Pomiculture, Weinsberg, Germany https://orcid.org/0000-0001-5055-3496
  • Melissa Kleb University of Hohenheim, Institute of Crop Science, Quality of Plant Products (340e), Stuttgart, Germany
  • Christian Zörb University of Hohenheim, Institute of Crop Science, Quality of Plant Products (340e), Stuttgart, Germany https://orcid.org/0000-0003-0000-5138

DOI:

https://doi.org/10.5073/JABFQ.2021.094.004

Abstract

Recently, rapid quality assessment of food is an increasingly important topic. The rising demand of consumers for high quality products generates a need to establish fast and suitable analytical methods. Near-infrared (NIR) spectroscopy has turned out to be a time-saving, cheap, easy-to-use and environmentally friendly technique, which can be applied for the determination of manifold quality attributes in various kinds of food matrices. This article gives overview of the basic principles of near-infrared measurements and describes the immense field of applications, with the main focus on fruits, grapes and wine and the evaluation of wine aroma.

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Published

2021-11-16

Issue

Vol. 94 (2021): Journal of Applied Botany and Food Quality

Section

Plant analysis

License

Copyright (c) 2021 The Author(s)

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