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https://hdl.handle.net/11147/5195
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yüceesoy, Dila | - |
dc.contributor.author | Özen, Banu | - |
dc.date.accessioned | 2017-04-03T07:31:36Z | - |
dc.date.available | 2017-04-03T07:31:36Z | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | Yücesoy, D., and Özen, B. (2013). Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki. Food Chemistry, 141(2), 1461-1465. doi:10.1016/j.foodchem.2013.04.015 | en_US |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2013.04.015 | - |
dc.identifier.uri | http://hdl.handle.net/11147/5195 | - |
dc.description.abstract | Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R2 = 0.98 and RPD = 8.35). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Ltd. | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Adulteration | en_US |
dc.subject | Aniseed spirit | en_US |
dc.subject | Chemometrics | en_US |
dc.subject | Mid-infrared spectroscopy | en_US |
dc.subject | Raki | en_US |
dc.subject | Methanol | en_US |
dc.title | Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki | en_US |
dc.type | Article | en_US |
dc.authorid | TR44768 | en_US |
dc.institutionauthor | Yüceesoy, Dila | - |
dc.institutionauthor | Özen, Banu | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 141 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 1461 | en_US |
dc.identifier.endpage | 1465 | en_US |
dc.identifier.wos | WOS:000321803500109 | en_US |
dc.identifier.scopus | 2-s2.0-84878381229 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2013.04.015 | - |
dc.identifier.pmid | 23790939 | en_US |
dc.relation.doi | 10.1016/j.foodchem.2013.04.015 | en_US |
dc.coverage.doi | 10.1016/j.foodchem.2013.04.015 | en_US |
dc.identifier.wosquality | Q1 | - |
dc.identifier.scopusquality | Q1 | - |
item.openairetype | Article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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