Código de proyecto: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
Palabras clave: Spectroscopy Process deviation Portable ft-ir Anova simultaneous component analysis Acetic acid bacteria process deviation portable ft-ir nir anova simultaneous component analysis
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of Chemometrics. 37 (7):
Referencia de l'ítem segons les normes APA: Schorn-García, D; Giussani, B; Busto, O; Aceña, L; Mestres, M; Boqué, R (2023). Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study. Journal Of Chemometrics, 37(7), -. DOI: 10.1002/cem.3465
Acrónimo: ALLFRUIT4ALL
Tipo de publicación: Journal Publications
Autor según el artículo: Schorn-García, D; Giussani, B; Busto, O; Aceña, L; Mestres, M; Boqué, R
Departamento: Química Analítica i Química Orgànica
Acrónimo 2: 2020 FISDU 00221
Autor/es de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / Busto Busto, Olga / Giussani, Barbara / Mestres Solé, Maria Montserrat / Schorn García, Daniel
Resumen: In food manufacturing and processing, food matrix complexity usually makes it difficult to detect unwanted subprocesses, which can impact the quality of the final product. In the case of wine alcoholic fermentation, the main process is the conversion of sugars into ethanol and carbon dioxide, but the presence of some unwanted microorganisms could lead to wine contamination by production of undesired minor compounds. In the study we present, an intentional contamination of the vinification process by the addition of acetic acid bacteria was studied using a portable Fourier transform infrared (FT-IR) spectrometer. ANOVA simultaneous component analysis (ASCA) was used to unravel these minor variability sources. However, as the subprocess is two orders of magnitude lower in concentration than the main process, different methodologies were used to enhance the ASCA results, such as to select a specific spectral region related to acetic acid bacteria metabolism, to divide the process in time intervals related to the different phases, or to unfold the data matrix in different ways. In addition, spectral preprocessing was optimized to scale up small peaks related to the subprocess. Our results show that several methodologies to build ASCA models can be applied to emphasize and better characterize bacteria contamination subprocesses.
Acción del programa de financiación 2: Ayudas de apoyo a departamentos y unidades de investigación universitarios para la contratación de personal investigador predoctoral en formación (FI SDUR 2020)
Áreas temáticas: Statistics & probability Química Mathematics, interdisciplinary applications Matemática / probabilidade e estatística Interdisciplinar Instruments & instrumentation Engenharias iv Engenharias iii Engenharias ii Computer science, artificial intelligence Ciências agrárias i Ciência da computação Chemistry, analytical Biotecnología Biodiversidade Automation & control systems Astronomia / física Applied mathematics Analytical chemistry
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: barbara.giussani@urv.cat daniel.schorn@urv.cat daniel.schorn@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat olga.busto@urv.cat laura.acena@urv.cat
Identificador del autor: 0000-0003-0997-2191 0000-0003-0997-2191 0000-0001-9805-3482 0000-0001-7311-4824 0000-0002-2318-6800 0000-0001-5942-9424
Programa de financiación 2: Agencia de Gestión de Ayudas Universitarias y de Investigación (AGAUR)
Enlace a la fuente original: https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/full/10.1002/cem.3465
Programa de financiación: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
DOI del artículo: 10.1002/cem.3465
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Acción del progama de financiación: Ciencias y tecnologías de alimentos