Monitoring multiple components in vinegar fermentation using Raman spectroscopy

•Raman spectroscopy was used for quantification of multiple components in the fermentation.•Vinegar was used as a model product.•Glucose, fructose, ethanol and acetic acid contents were monitored using Raman system.•Analyses with Raman technology can be completed in a very short time (10s).•Usabilit...

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (4), p.4333-4343
Main Authors: Uysal, Reyhan Selin, Soykut, Esra Acar, Boyaci, Ismail Hakki, Topcu, Ali
Format: Article
Language:English
Subjects:
Acetic Acid - analysis
Acetic Acid - metabolism
Biological and medical sciences
Chemometric method
Culture Media - chemistry
Culture Media - metabolism
Ethanol - analysis
Ethanol - metabolism
Fermentation
Food toxicology
Fructose - analysis
Fructose - metabolism
Glucose - analysis
Glucose - metabolism
Medical sciences
Quantitative analyses of multiple components
Raman spectroscopy
Saccharomyces cerevisiae - chemistry
Saccharomyces cerevisiae - metabolism
Spectrum Analysis, Raman - methods
Toxicology
Vinegar
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Summary:•Raman spectroscopy was used for quantification of multiple components in the fermentation.•Vinegar was used as a model product.•Glucose, fructose, ethanol and acetic acid contents were monitored using Raman system.•Analyses with Raman technology can be completed in a very short time (10s).•Usability of the developed method for analysing real sample was demonstrated. In this study, the utility of Raman spectroscopy (RS) with chemometric methods for quantification of multiple components in the fermentation process was investigated. Vinegar, the product of a two stage fermentation, was used as a model and glucose and fructose consumption, ethanol production and consumption and acetic acid production were followed using RS and the partial least squares (PLS) method. Calibration of the PLS method was performed using model solutions. The prediction capability of the method was then investigated with both model and real samples. HPLC was used as a reference method. The results from comparing RS-PLS and HPLC with each other showed good correlations were obtained between predicted and actual sample values for glucose (R2=0.973), fructose (R2=0.988), ethanol (R2=0.996) and acetic acid (R2=0.983). In conclusion, a combination of RS with chemometric methods can be applied to monitor multiple components of the fermentation process from start to finish with a single measurement in a short time.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.06.122