Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5195
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dc.contributor.authorYüceesoy, Dila-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2017-04-03T07:31:36Z-
dc.date.available2017-04-03T07:31:36Z-
dc.date.issued2013-
dc.identifier.citationYücesoy, 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.2013.04.015en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2013.04.015-
dc.identifier.urihttp://hdl.handle.net/11147/5195-
dc.description.abstractConsumption 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.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAdulterationen_US
dc.subjectAniseed spiriten_US
dc.subjectChemometricsen_US
dc.subjectMid-infrared spectroscopyen_US
dc.subjectRakien_US
dc.subjectMethanolen_US
dc.titleAuthentication of a Turkish traditional aniseed flavoured distilled spirit, rakien_US
dc.typeArticleen_US
dc.authoridTR44768en_US
dc.institutionauthorYüceesoy, Dila-
dc.institutionauthorÖzen, Banu-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume141en_US
dc.identifier.issue2en_US
dc.identifier.startpage1461en_US
dc.identifier.endpage1465en_US
dc.identifier.wosWOS:000321803500109en_US
dc.identifier.scopus2-s2.0-84878381229en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodchem.2013.04.015-
dc.identifier.pmid23790939en_US
dc.relation.doi10.1016/j.foodchem.2013.04.015en_US
dc.coverage.doi10.1016/j.foodchem.2013.04.015en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. 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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