Near-infrared (NIR) spectroscopy has come of age and is now prominent among major
analytical technologies after the NIR region was discovered in 1800, revived and developed …

Quality assessment of fruits, vegetables, or beverages involves classifying the products
according to the quality traits such as, appearance, texture, flavor, sugar content. The …

Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

Raman spectroscopy has been gaining popularity as an analytical tool due to advances in
development of Raman spectrometry and the power of personal computers. Due to to its …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

Based on the literature published in the past decade, we focus on the possibilities offered by
vibrational-spectroscopy-based techniques to make multi-component analysis of samples …

What consumers taste in wine is the culmination of management practices from the vineyard
to the glass. As researchers, in order to have control over the composition of wine at the time …

The goal of building a multivariate calibration model is to predict a chemical or physical
property from a set of predictor variables, for example the analysis of sugar concentration in …

This paper is a review of optical methods for online nondestructive food quality monitoring.
The key spectral areas are the visual and near‐infrared wavelengths. We have collected the …

Spectroscopy is a widely used technique that can contribute to food quality assessment in a
simple and inexpensive way. Especially in grape production, the visible and near infrared …